Directions

Rinse the fruit and the basil.

Peel and finely dice the rhubarb.

Cut each strawberry into 4 pieces.

Finely chop the basil.

Place the rhubarb and sugar into a skillet, cover and cook for about 20 min. Add the strawberries and continue cooking for another 5 min.

Remove from heat, add the basil, then let cool.

Spread some the cooled compote over each crêpe. Fold the crêpe in half, then in half again.

Chef’s tip

As a variation, replace the basil with mint or lemon thyme.

Directions

Remove the cherry pits.

In a saucepan, cook the cherries with the sugar for around 20 min., then let cool.

Break the crisp Marseille biscuits into pieces.

Pour the compote into small glasses, then cover with a layer of biscuits.

Chef’s tip

Serve with a scoop of vanilla ice cream or a dollop of vanilla-flavoured whipped cream.

Directions

Cut the Vendée brioche into slices. In a bowl, mix together the eggs, milk and sugar. Soak the brioche slices in this batter, then squeeze to remove the excess.

Melt the butter in a frying pan and cook the slices of brioche on both sides until brown. Let cool. Then flatten the slices with a rolling pin and cover with the strawberry, apricot and clementine-orange jam. Roll them up and serve.

Chef’s tip

Try flavouring the batter with some ground cinnamon or a bit of vanilla extract or vanilla sugar.