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1
In a large heatproof bowl whisk together yolks, sugar, and cornstarch (mixture will be very stiff).
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2
In a heavy saucepan bring milk and vanilla just to a boil.
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3
Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth.
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4
Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes.
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5
Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper.
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6
Chill pastry cream at least 2 hours and up to 2 days.
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7
Whisk pastry cream before using.
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8
Halve passion fruit crosswise and scoop flesh and seeds into a bowl.
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9
In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt.
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10
Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden.
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11
Remove pan from heat.
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12
Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam).
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13
Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes.
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14
Add butter, 1 piece at time, stirring until incorporated and sauce is smooth.
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15
Sauce may be made 2 days ahead and chilled, covered.
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16
Reheat sauce over low heat before serving.
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17
Preheat oven to 350F.
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18
In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale.
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19
Sift flour over mixture and whisk until combined.
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20
Add 3 tablespoons butter and milk and whisk until smooth.
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21
In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
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22
Heat an 8-inch non-stick skillet over moderately high heat until hot and brush with some additional butter.
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23
(If skillet handle is plastic, wrap handle in a double thickness of foil.)
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24
Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crepe loosens from side of skillet and underside is pale golden, about 3 minutes.
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25
(Crepe will be puffed, almost like a souffle.)
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26
Transfer skillet to middle of oven and continue cooking crepe until top is set, about 2 minutes.
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27
Put about 1/4 cup pastry cream in center of crepe and fold in half.
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28
With a wide metal spatula carefully slide crepe onto a lightly greased baking sheet.
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29
Makes 3 more crepes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated.
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30
Reheat crepes in oven before serving.
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31
Dust crepes with confectioners' sugar and serve with passion fruit sauce.
