Crepes Torte with Raspberries

Recipes of Desserts and Fruits

Ingredients for Crepes Torte with Raspberries

For the crêpes:

• 3/4 cup all-pourpose flour
• - Dash of salt
• 2 tablespoons sugar
• 2 eggs
• 2 egg yolks
• 2/3 cup milk
• 2/3 cup cream
• 2 teaspoons brandy
• 2 tablespoons unsalted butter, melted
• - Butter for frying

For the filling:

• 1 lb. fresh raspberries or strawberries
• 1 1/4 cups heavy cream
• 2 teaspoons cinnamon
• 2 teaspoons powdered sugar

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.