Difficulty: [2/5]
Crêpes stuffed with fresh fruit and elegantly folded into purses—known as chaplains—create a refined dessert. Seasonal red berries add vibrant summer flair, drawing from classic French regional traditions.
Prepare a silky blackcurrant or redcurrant coulis: Place the berries in a saucepan with 25 cl water and 50 g sugar. Bring to a boil and simmer for 3 minutes. Strain through a sieve, pressing well, then refrigerate.
Peel the apples and pears, halve, core, and slice them. In a pan, melt the butter with the remaining sugar until golden. Add fruit slices and sauté 4-5 minutes. Sprinkle lightly with cinnamon, stir gently, and remove from heat.
Lay pancakes flat, fill with hot fruit and sauce, fold into purses, and place in a baking dish. Warm in a low oven for 3 minutes. Dust with icing sugar upon serving.
Arrange two per plate, garnished with fresh raspberries and chilled coulis.
Source: Regional Cuisines of France
