Make the Pastry Cream

In a mixing bowl, whisk the egg yolks with the sugar until the mixture is light, fluffy, and pale in color.

Whisk in the flour until just combined.

In a medium saucepan, bring the milk, vanilla bean, and scraped vanilla seeds to a boil over medium heat.

Remove the milk from the heat.

While whisking constantly, slowly and gradually pour about half of the hot milk into the egg yolk mixture to temper it.

Pour the tempered egg mixture back into the saucepan with the remaining milk.

Return the pan to medium heat and bring to a boil, whisking constantly to prevent scorching.

Cook until the cream is very thick, about 1 to 2 minutes.

Remove from the heat, discard the vanilla bean, and transfer the cream to a bowl.

Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.

Let cool completely in the refrigerator for at least 2 hours.

Prepare the Crêpes

Preheat the oven to 350°F / 175°C.

Line a baking sheet with parchment paper.

In a large mixing bowl, whisk the 10 egg yolks with ½ cup of the sugar until pale and smooth. Gradually whisk in the flour until no lumps remain.

In a saucepan, bring the 2 cups (480 ml) of milk and 6 tablespoons of butter to a boil.

Remove from the heat and let cool for 2 minutes. Slowly pour the hot milk mixture into the egg yolk batter, whisking constantly until well combined.

Set aside.

In a separate, clean bowl using an electric mixer, beat the 10 egg whites until foamy. Gradually add the remaining ½ cup of sugar and continue to beat until soft peaks form.

Stir in the baking soda.

Gently fold the egg white mixture into the batter in three additions, being careful not to deflate the whites. The batter will be light and airy.

Heat a 6-inch nonstick pan over medium heat and melt a little butter to coat it.

Pour a generous ladle of batter into the pan and cook for 2 minutes on one side, until the edges are set.

Carefully slide the crêpe from the pan onto the prepared baking sheet, cooked-side down.

Place the baking sheet in the oven and bake for 5 minutes.

Repeat with the remaining batter to make 3 more crêpes, baking them as you go.

Once all crêpes are baked, remove them from the oven and let them cool slightly on the baking sheet.

Make the Passion Fruit Sauce

While the crêpes bake, prepare the sauce. Halve the passion fruits and scoop the pulp and seeds into a bowl.

In a medium saucepan, combine the ¾ cup sugar and 1 tablespoon (15 ml / 0.5 fl oz) of the water.

Cook over medium-high heat, without stirring, until the mixture turns a light caramel color. Swirl the pan if needed to ensure even cooking.

Remove the pan from the heat immediately. Carefully add the passion fruit pulp, half of the seeds, and the remaining 7 tablespoons (105 ml / 3.6 fl oz) of water (the mixture will bubble and seize). Return the pan to low heat and stir until the caramel dissolves.

Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from the heat and stir in the 2 tablespoons (30 ml / 1 fl oz) of cold butter until melted and the sauce is glossy.

Set aside and keep warm.

Assemble and Serve

Lay the cooled crêpes flat.

Place a generous spoonful of the chilled pastry cream in the center of each one.

Roll the crêpes closed and place them seam-side down.

Dust the tops of the filled crêpes generously with confectioners’ sugar.

Using a kitchen blowtorch, carefully caramelize the sugar until golden brown and bubbly.

Place the crêpes back on the baking sheet and return to the hot oven.

Bake until they get puffy and begin to soufflé, about 4 minutes.

To serve, place each warm crêpe on a dessert plate. Spoon the warm passion fruit sauce over the top, sprinkle with the remaining passion fruit seeds, and serve immediately.