Raspberry Gateau of Crepes With Champagne Sabayon

Name: Raspberry Gateau of Crepes With Champagne Sabayon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 tablespoons unsalted butter, melted; 1 cup all-purpose flour; 2 tablespoons sugar; 1 pinch salt; 4 large eggs; 3 tablespoons Chambord raspberry liquor (optional) or 3 tablespoons other raspberry liqueur (optional); 2 teaspoons lemon zest, finely minced; 1 ⅓ cups milk; 1 cup sliced almonds or 1 cup chopped toasted hazelnuts; 1 cup raspberry spreadable fruit or 1 cup raspberry jelly; 6 egg yolks; 1 cup champagne; ⅓ cup sugar; 1 teaspoon fresh lemon juice

Servings: persons

10 tablespoons unsalted butter, melted
1 cup all-purpose flour
2 tablespoons sugar
1 pinch salt
4 large eggs
3 tablespoons Chambord raspberry liquor (optional) or 3 tablespoons other raspberry liqueur (optional)
2 teaspoons lemon zest, finely minced
1 ⅓ cups milk
1 cup sliced almonds or 1 cup chopped toasted hazelnuts
1 cup raspberry spreadable fruit or 1 cup raspberry jelly
6 egg yolks
1 cup champagne
⅓ cup sugar
1 teaspoon fresh lemon juice

1
FOR THE CREPES: Blend all ingredients until smooth in a blender or with a hand held blender.
2
Strain.
3
Cover and refrigerate for at least one hour.
4
Heat an 8-inch crepe pan over medium-high heat.
5
Gently stir the batter just to bring it together again.
6
Lightly butter the hot pan and pour in about 2 tablespoons of batter, tilting the pan and swirling the batter so that the batter covers the bottom of the pan in a very thin, even layer.
7
Cook the crepe until it starts to bubble on top.
8
Turn the crepe over and cook the second side for about 20 seconds, then transfer the crepe to a plate.
9
Repeat to make remaining crepes.
10
FOR THE SABAYON: Whisk the yolks, champagne, sugar, and lemon juice in a stainless-steel bowl.
11
Rest the bowl in a saucepan of simmering water.
12
Whisk constantly for 4-5 minutes or more to cook the sauce until it has the consistency of lightly whipped cream.
13
Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
14
When thick, foamy, and tripled in volume, remove from the heat.
15
ASSEMBLY: Place a crepe in the middle of a large serving plate.
16
Spread with about 1 tablespoon of jam and sprinkle with a few almonds.
17
Repeat, using all the crepes, leaving the top crepe bare.
18
Pour the Champage Sabayon over the tower of crepes and sprinkle the top with any remaining almonds.
19
Cut into wedges and serve.

1185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 tablespoons unsalted butter, melted, 1 cup all-purpose flour, 2 tablespoons sugar, 1 pinch salt, and more.

Yes, Raspberry Gateau of Crepes With Champagne Sabayon falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!