Crepe Passion

    In Brazil, the passion fruit is incredible—my favorite fruit. I first created this dessert for a special dinner for Bill Clinton in Brasília and then began serving it in my restaurant. It’s definitely a signature, and my customers love it. Passion fruit is available mostly in spring and early summer. When it’s not, substitute any red fruit or pineapple.

    SERVES 4


    3 large egg yolks

    ⅓ cup sugar

    1 tablespoon all-purpose flour

    1 cup milk

    1 vanilla bean, split and scraped


    10 large eggs, separated

    1 cup sugar

    1 cup plus 1 tablespoon all-purpose flour

    2 cups milk

    6 tablespoons butter, plus more for the pan

    1 teaspoon baking soda


    8 ounces fresh passion fruit

    ¾ cup sugar

    8 tablespoons water

    2 tablespoons cold butter

    Confectioners’ sugar, for dusting


    In a mixing bowl, whisk the egg yolks with the sugar until light and fluffy. Add the four.

    In a saucepan, bring the milk, vanilla bean, and vanilla seeds to a boil. Remove the pan from the heat and gradually stir in the yolk mixture. Return the pan to the heat and bring to a boil, whisking constantly, and cook until thick, 1 to 2 minutes. Remove from the heat and let cool for at least 2 hours.


    In a mixing bowl, whisk the egg yolks and ½ cup of the sugar until pale and smooth. Gradually add the flour.

    In a saucepan, bring the milk and butter to a boil. Remove from the heat and let cool for 2 minutes. Then pour the hot milk into the egg yolk mixture, mixing well. Set the batter aside.

    Heat the oven to 350°F.

    In a clean bowl, beat the egg whites and the remaining ½ cup sugar until soft peaks form. Stir in the baking soda. Fold the egg white mixture into the batter.

    Heat some butter in a 6-inch nonstick pan and add a generous ladle of the batter. Cook for 2 minutes on one side. Then remove the pan from the heat, place the crêpe on a baking sheet, and bake for at least 5 minutes. Repeat, making 3 more crêpes. When all the crêpes have been prepared, remove the baking sheet from the oven and let cool.

    Fill cach crêpe with a generous spoonful of the pastry cream. Then roll the crêpes closed, and set them aside.


    Halve the passion fruits and scoop out the flesh and seeds into a medium bowl.

    In a medium saucepan, combine the sugar and 1 tablespoon of the water. Cook on medium-high heat until the mixture turns a light caramel color. Remove from the heat. Add the passion fruit flesh, half of the seeds, and the remaining 7 tablespoons of water. Bring to a boil. Then lower the heat and simmer for 5 minutes. Stir in the butter until melted. Set aside.


    Dust the crêpes with confectioners’ sugar. Caramelize the top of each with a blowtorch. Place the crêpes back in the hot oven, and cook until they get puffy and begin to soufflé, about 4 minutes.

    Place each crêpe on a warm dessert plate, and top with the passion fruit sauce, sprinkle with the remaining seeds, and serve.