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