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On each of 6 serving plates, arrange 3 raspberries in the center to form a triangle. Spoon some crème chiboust over the raspberries and place a single crêpe over the combination.
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Repeat the previous step 2 more times, each time pointing the tip of the triangle in a different direction from the previous layer. Dust the last crêpe with powdered sugar before placing it on the stack.
Ready in 
