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Crepe Gateau with Strawberry Preserves and Creme Fraiche

This towering dessert is made with alternating layers of crepes, creme fraiche, and fruit preserves.

Source: Martha Stewart Living, July 2003
Servings Yield

Ingredients

Directions

Cook's Notes

Crepe batter can be made through step one up to one day in advance and stored, covered, in the refrigerator. When assembling the gateau, do not spread cream and jam to the edges on the bottom layers, because the weight of the top will push out the filling. The gateau should be assembled no more than two hours before serving.

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