Passion Fruit Crêpes Soufflé

Name: Passion Fruit Crêpes Soufflé
Ingredients: Adapted from claude troisgros & laurent tourondel; Serves 6 to 8; 2 cups milk; 1 tahitian vanilla bean, split and scraped out; 4 egg yolks; 1/4 cup sugar; 2 tablespoons cornstarch; 6 tablespoons sugar; 1/4 cup water; 2/3 cup passion fruit puree; 3 tablespoons butter; 3 fresh passion fruits, halved; 3 cups milk; 8 tablespoons butter + more for cooking the crepes; 12 eggs separated; 3/4 cup sugar; 3/4 cup all purpose flour; 3 tablespoons sugar, for caramelizing; Confectioners’ sugar for dusting; Mint leaves for garnish