Crêpes (makes 10)
175g plain flour
40g sugar + additional for sprinkling
2 eggs
30g unsalted butter, melted, plus extra to grease the pan
½ tsp vanilla paste
8g flaky sea salt
450ml milk
2 punnets raspberries
Method
Combine flour, sugar, eggs, melted butter, vanilla and salt into a large bowl with a whisk, gradually beat in the milk to a smooth batter. Chill overnight. Heat a non stick pan over medium-high heat. Lightly grease the pan with butter, then pour in just enough of the batter, while tilting and rotating the pan, to cover the base of the pan in a very thin layer.
Cook until bubbles form on the surface and the edges are golden with a few brown spots on the pan side, about 1-2 minutes. Gently turn it over and cook the other side for 10 seconds or so. Repeat the process until no more batter remains. To prepare raspberries, sprinkle over a little sugar and crush slightly as you stir, but still leaving them more or less whole.
To serve, pipe passionfruit crème patissiere onto crepes, fold or roll then sprinkle with sugar and caramelise with a blowtorch. Serve drizzled with passionfruit caramel and crushed berries
Passionfruit crème patissiere
6 egg yolks
100g sugar
40g cornflour
400ml milk
½ tsp vanilla
125ml passionfruit puree
Pinch salt
Method
Whisk yolks with a third of the sugar until pale. Add flour and incorporate until smooth. Bring milk, remaining sugar and vanilla slowly to the boil, then pour a third on to the egg mixture, whisking continuously. Pour mixture back into the pan, add remaining milk and passionfruit and cook over a medium heat, stirring all the time until thickened. Place in a piping bag
Passionfruit caramel
75g caster sugar
125g passion fruit pulp, passed through sieve, reserve a small amount of seeds
3 tbs water
Method
Cook sugar in a heavy based pot over medium heat until it turns a light caramel colour. Remove from heat and add passion fruit and water. Bring to a boil, lower heat and simmer for 5 minutes. Swirl in reserved seeds
