Technical Stages :

• Prepare a crepe batter. Cook 4 large crepes and keep them warm.
• In a pot, flamb the boiling rum. Add the raisins and leave them to macerate.
• Infuse the spliced vanilla pod for 5 minutes in the boiling milk, then remove it.
• Clarify the eggs. Whisk the yolks and sugar until pale and thick. Combine the cornstarch and dilute with the boiling milk. Cook until thick, constantly stirring. Away from the heat, add 25 g butter. Let cool.
• Combine the raisins with the rum, and then the stiff egg whites.
• Spread this mixture on the warm crepes. Fold them in half and put them in a buttered dish. Sprinkle with sugar and bake in a preheated oven at 210°C or 410°F for 5 minutes.
• Serve immediately.