Difficulty:[usr 2]
Crêpes stuffed with fruit take the name of chaplains.
Red fruits available in summer make it a nice addition to a dessert.
Prepare a blackcurrant or redcurrant coulis by putting the berries in a saucepan with 25 cl of water and 50 g of sugar. Bring to the boil and boil for about 3 minutes, then pass the contents of the pan through a sieve, pressing well and refrigerate the coulis.
Peel the apples and pears, cut them in half, remove the core and seeds, slice them. Put the butter and the rest of the sugar in a pan. Heat until the mixture turns golden brown, then add the fruit slices and sauté for 4-5 minutes. Sprinkle very lightly with cinnamon and mix gently, then remove from the heat.
Take the pancakes and lay them flat one after the other, then stuff them with the mixture of very hot apples and pears, coated with their sauce. Fold the purses and store them in a large baking dish. Just heat them for 3 minutes on low heat. Dust them with icing sugar when they come out of the oven. Arrange them two by two on plates, garnishing them with fresh raspberries and cold coulis.
Source:Regional Cuisines of France
