Crêpes Georgette

Ingredients U.S. Metric
Filling
Sugar 3.5 oz 100 g
Butter 1 oz 30 g
Vanilla bean, split (see Note) 1 1
Cloves 2 2
Pineapple, medium dice 1 lb 500 g
Kirsch 1 oz 30 g
Crêpes 18 18
Passion fruit sabayon
Whole eggs 2 2
Egg yolks 2 2
Fine granulated sugar 2.75 oz 80 g
Kirsch 0.5 oz 15 g
Passion fruit purée 2 oz 60 g

Method

Procedure

  1. Heat the sugar to a golden caramel. Remove from the heat and add the butter, vanilla bean, and cloves.
  2. Add the diced pineapple and the kirsch. Flambé to burn off the alcohol.
  3. Simmer until the pineapple is tender. Cool.
  4. Place the crêpes on a tray or work surface upside down (that is, with the better side down). Place a spoonful of pineapple on each crêpe and roll up.
  5. Lightly butter 6 plates. Place 3 crêpes on each plate, seam side down.
  6. Cover with foil and keep warm in an oven at 325°F (160°C).
  7. Prepare the sabayon: Put the eggs, egg yolks, and sugar in a round-bottomed stainless-steel bowl. Whip over low heat until thick and pale, about 6 minutes.
  8. Remove from the heat and continue whipping until cold.
  9. Stir in the kirsch and the passion fruit purée.
  10. Spoon the sabayon over the crêpes, covering them completely.
  11. Place the plates under a salamander or broiler until the sabayon is lightly browned.
  12. If desired, dust lightly with confectioners’ sugar and garnish with a sprig of mint, a few passion fruit seeds, and a few red berries.

Note: If vanilla beans are not available, add ½ tsp (2 mL) vanilla extract after step 2.