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Raspberry Gateau of Crepes With Champagne Sabayon

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1hr 20mins

Ingredients Nutrition


  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.

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