The Delaunay's pancakes with apple compote and crème fraîche recipe To make the coulis, grate the apples with their skin (but not cores) and put in a pan with the juice and sugar. Simmer for 10 minutes on a low heat, reducing the mixture by about 20 per cent. Blend in a food processor and strain. You should have a smooth, thickish sauce. Set aside. To make the compote, heat the butter in a pan with the cinnamon. Add the peeled and diced apples, raisins and lemon juice and sauté until the apples are cooked through. Stir in the apple juice, sugar and vanilla seeds and cook on a low heat until soft. Add the calvados and cook briefly to boil off the alcohol. Mash with a fork and set aside to cool. Stir in 100ml (3½fl oz) of the coulis. To make the pancakes, mix the flour, baking powder and sugar in a bowl, making a well in the centre. Put the eggs and buttermilk in the well. Mix slowly and gently with a whisk, incorporating the flour until it thickens. If it's too thick, add some of the regular milk and carry on mixing and adding milk until it is a thick batter with no lumps. Add the remaining milk. Melt a scant teaspoon of the butter in a hot pan and ladle in about 60g (2oz) pancake mixture. The pancake should be about 12-15cm (5-6in) in diameter and 0.5cm (¼in) thick. Cook for about a minute, then turn and cook for a further two minutes. Keep warm. Spread some apple coulis on each plate and top with a pancake. Spread a scoop of compote over the pancake to a thickness of about 1cm (½in). Add a second pancake and another scoop of compote. Top with a third pancake and a spoonful of crème fraîche.