Martha Stewart's recipe.
The crepes can be made through step 3 up to a day ahead; wrap them well in plastic, then refrigerate until ready.
Crepes: Puree raspberries in a food processor until smooth. Pass through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible (you should have 1 cup).
Whisk together flour, granulated sugar, and salt in a bowl. Whisk together eggs, 2 cups milk, and vanilla in another bowl. Pour milk mixture into flour mixture; whisk to combine. Whisk in melted butter and raspberry puree. Pass mixture through sieve, then refrigerate until well chilled, at least 2 hours. Batter should have consistency of thick heavy cream; if needed, whisk in more milk to thin.
Heat a 10-inch nonstick skillet over medium-high heat. Brush very lightly with butter. Pour in 1/3 cup batter while turning and tilting skillet quickly to coat bottom evenly. Cook until edges of crepe are golden and top is dry, about 1 minute, 30 seconds. Run a spatula around edge to loosen, then flip over. Cook until bottom is firm and golden in spots, about 20 seconds. Transfer to a plate; repeat with remaining batter, brushing pan with butter, if needed, and lowering heat to medium if crepes are browning too quickly. Stack crepes with a sheet of parchment between each.
Cream: Whisk together heavy cream, sour cream, and confectioners' sugar in a bowl just until firm peaks form.
Assembly: Place 1 crepe on a serving plate or cake stand. Spread 3 tablespoons cream mixture on top. Arrange a scant 3/4 cup nectarine slices to cover most of crepe. Scatter some raspberries on top. Spread with 3 more tablespoons cream. Place a second crepe on top, pressing to flatten and spread cream to edges. Continue layering cream, fruit, more cream, and crêpes, using 8 crepes total and all the fruit. Spoon remaining cream on top. Sprinkle with almonds and refrigerate until set, at least 3 hours and up to 8 hours. Cut into slices; serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (345g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 490 | ||
Calories from Fat: 199 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 210.8mg | 65 % | |
Sodium 387.1mg | 13 % | |
Potassium 490.8mg | 13 % | |
Total Carbohydrate 63.1g | 19 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 56.6g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 490
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