Place all the dry ingredients into a mixing bowl and make a well in the centre.
In a separate bowl, mix the milk and eggs together. Pour the milk and eggs into the well in the dry ingredients and combine using a small whisk until fully incorporated.
Pass through a sieve.
Add clarified butter to a non-stick pan and fry the batter.
To neaten the edges, trim with 6-inch cake board or cutter.
Blackcurrant soufflé filling:
Add blackcurrant purée and 50 ml water to a pan and bring to the boil.
Meanwhile in a separate pan, mix in the corn flour with the remaining 30 ml of water to form a thin paste.
Once the blackcurrant is boiling, add the corn flour paste and simmer for 1 - 2 minutes while stirring. Remove from the heat, pour into a bowl and stir in the crème de cassis liquor. Cover with cling film and allow to cool.
In a mixing machine, start to whip the egg whites at low speed until starting to form a foam, then increase the speed and start gradually adding in the sugar. Whisk until soft peaks form.
Add 1/3 of the meringue into the blackcurrant mix and stir gently until fully combined. Fold in the remaining meringue and stir gently until fully incorporated. Add the mixture into a piping bag without a nozzle.
Place the crepe on an oven tray and fold as required. Pipe the blackcurrant soufflé mixture into the cavities in the folded crêpe, taking care not to add too much.
Bake in the oven at 190°C for about 4 minutes, or until well risen and the crêpe is golden brown.
Dust with icing sugar before plating.
Warm the sugar and water until dissolved to make a simple syrup. Add in lemon zest and scraped out seeds from the vanilla bean. Remove from the heat and allow to cool and infuse.
In a separate bowl, blend the mascarpone until smooth.
Gradually add the cooled syrup to the mascarpone until a fluid sauce consistency is reached.
Place two folded crêpes soufflés in the centre of the plate. Drizzle mascarpone coulis around the plate and decorate with a selection of fresh berries.