Crepes Torte with Raspberries

Recipes of Desserts and Fruits

Ingredients for Crepes Torte with Raspberries

Ingredients for Serves 6-8.

For the crêpes:

For the filling:

Preparation of Crepes Torte with Raspberries

1. Prepare the batter for crêpes. In a bowl sift the flour and salt; add sugar. Add the eggs, egg yolks and mix well. Add the milk and cream, beating till smooth. Add brandy. Cover and refrigerate batter at least 2 hours.

2. In a heavy saucepan cook the raspberries with a little sugar, for some minutes. Remove from heat and sieve to eliminate seeds. Set aside for filling.

3. In a bowl beat cream until soft peaks. Add sugar mixed with cinnamon; refrigerate and reserve for filling.

4. Prepare the crêpes. Remove the batter from the refrigerator and add the butter. Heat a skillet and brush with butter; pour scant 1/ 4 batter into pan. Tip to coat bottom, cook until set, turn and cook a few seconds. Slip cooked crêpes onto a platter, cover with aluminum foil.

5. Once the crepes are done, assemble the torteplacing2 tablespoons of whipped cream over a crêpe and 2 tablespoons of raspberry sauce; cover with another crêpe and continue, ending with a crêpe. Decorate with fresh raspberries. Refrigerate a few hours before serving.

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