Passionfruit crepes

Preparation

Halve, then scrape out and retain the pulp of the passion fruits. Juice the oranges.

For the Sauce

1. 1 Rub approximately half of the passion fruit pulp through a sieve, collecting the juice in a small saucepan and discarding the seeds.
2. 2 Add the rest of the pulp, orange juice and sugar to the pan. Stir over a gentle heat until the sugar has dissolved, then simmer gently for 5 minutes.
3. 3 Pour the mixture into a bowl and leave to cool slightly, then whisk in the butter and set aside.

For the Crêpes

1. 4 To make the crêpes, melt two-thirds of the butter and set aside to cool.
2. 5 Sift the flour and a pinch of salt into a large bowl and make a well in the centre.
3. 6 Add the egg and egg yolk, then gradually whisk in the milk until the batter is smooth.
4. 7 Whisk in the melted butter, then set aside to rest for 30 minutes.
5. 8 Melt the remaining butter and use a little to brush a crêpe pan (or heavy-based frying pan). Pour in a small ladle of batter and tilt the pan so that it covers the base. Cook over a medium heat for 1 minute.
6. 9 Flip over the crêpe and cook for another 1 minute. Transfer to a plate and keep warm.
7. 10 Repeat until you've used all the batter.

And the rest...

1. 11 Fold each crêpe into quarters and arrange on plates. Pour over the passion fruit sauce to serve.