Crepes with passionfruit curd

Make crepes: Sift flour into a large bowl. Make a well in the centre. Whisk milk and eggs in a jug with a fork to combine. Add to flour mixture and use a whisk to stir, gradually drawing in flour to make a smooth batter. Stir in 1 tablespoon of butter. Cover. Set aside for 30 minutes.

Heat an 18cm (base) crepe pan over medium heat. Brush with a little of the remaining butter. Pour 2 tablespoonfuls of batter into centre of pan and swirl quickly to coat base. Cook for 2 minutes, or until golden and lacy. Turn and cook for a further 30 seconds. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter, greasing pan in between crepes.

Make curd: Combine eggs and sugar in a 6-cup capacity microwave-safe jug or bowl. Whisk until well combined. Stir in passionfruit and butter. Place onto a microwave-safe rack or upturned microwave-safe plate. Cook, uncovered, on MEDIUM (50%) power for 7 to 10 minutes, stirring every minute, or until thick.

Fold crepes into quarters and place onto serving plates. Dust with icing sugar. Spoon over passionfruit curd. Serve.