The art of making a successful crepe is to pour the mixture into a hot pan and swirl it around quickly to make a full circle in the base of the pan. If you don't swirl the mixture quickly enough, the crepe cooks before it makes a full circle.
2 cups milk
1 vanilla bean, split
4 eggs yolks
1/4 cup sugar
2 tbsp cornflour
6 tbsp sugar
1/4 cup water
6 fresh passionfruit, halved
1 tbsp butter
For the pastry cream
In a medium saucepan, combine milk, vanilla bean and seeds and bring to the boil.
Meanwhile, mix yolks, sugar and cornflour in a bowl. Pour hot milk over egg yolk mixture in a thin stream, whisking constantly, until smooth. Pour mixture into a saucepan and place over high heat. Stir constantly with a whisk and bring to the boil.
Cook for a few minutes until thickened and smooth. Pour pastry cream into a bowl, place a piece of plastic wrap directly on the surface and refrigerate until cold.
For the passionfruit sauce
In a small pot, cook sugar and water until light amber in colour. Scoop out fresh passionfruit pulp and seeds and stir into the sugar syrup. Whisk in the butter just before serving. Keep warm.
To serve Make plain crepes, from first recipe. Place 2 tbsps of pastry cream onto each crepe then fold into a roll and lie in a buttered baking dish. Warm in an 180C oven for 10 minutes. Serve with passionfruit sauce.