For the crêpes:

• 1 tablespoon unsalted butter, plus extra
• 2 eggs
• ¾ cup all-purpose flour
• Salt
• 1 cup whole milk

For the filling:

• 6 pineapple slices packed in syrup
• 3 apples, peeled, cored and chopped
• 1 ounce pine nuts
• 1 tablespoon unsalted butter, plus extra
• Cognac

For the cream:

• 3 egg yolks
• 1⅓ cups sugar
• 1 teaspoon cornstarch
• 1 cup whole milk, warm but not boiling
• 1 teaspoon vanilla extract

For the meringue:

• ½ cup sugar
• 3½ ounces egg white
• Salt

Prepare the crêpes: (These can be prepared a day ahead.) Melt 1 tablespoon butter in a crêpe pan (or another small, nonstick pan), and allow to cool. Meanwhile, combine eggs, flour and a pinch of salt in a mixing bowl. Whisk in cold milk, adding a little at a time. Add melted butter. Reheat greased pan over medium heat. Add a little butter, and allow to melt. Pour in a ladleful of batter, allow crêpe to set, flip and finish cooking for a few seconds. Repeat process until batter is used up. You will have 12 crêpes.

Cut pineapple slices and apples into chunks. Sauté fruit and pine nuts in 1 tablespoon of foaming butter; add a dash of Cognac to the skillet and being very careful, touch a match to the skillet to flambé. Monitor the flames until they go out.

Prepare the cream: Beat egg yolks with the sugar and 1 teaspoon of cornstarch. Add milk, then heat mixture in a skillet over medium heat, without boiling it; add vanilla. Pour mixture into 6 small baking dishes. Place a crêpe in each dish, spoon browned fruit on top, and cover with the 6 remaining crêpes. Make a sugar syrup by heating sugar with 1 teaspoon of water until it reaches 230°. Beat egg whites with a pinch of salt until stiff. While beating, slowly add sugar syrup. Transfer to a pastry bag with a star tip, and decorate crêpes. Broil until meringue colors.