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