Make the crêpes: In a large mixing bowl, beat the butter, sugar, eggs, vanilla, and salt until well combined. Don’t add the milk yet.
Add the flour to the egg mixture, and whisk together until there are no dry lumps (don’t worry too much about over-mixing, but do stop when there are no more dry lumps).
Slowly dribble in the first half of the milk, while whisking. Then whisk in the other half of the milk. You should end up with a smooth, lump-free batter.
Place a non-stick skillet over medium-high heat, and let it pre-heat for a couple minutes. Get ready to move.
Peel back the butter wrapper halfway, and swipe the butter over the surface of the hot pan. It should sizzle and begin to turn brown after a couple seconds (but it shouldn’t burn). Pour about 1/4 cup (more or less, depending on the size of your pan) into the buttered pan, and quickly tilt the pan around to coat the surface evenly. Let it cook for about 1 minute, then flip and cook for 30 more seconds (the fastest way is to flip it mid-air with the pan, but that takes a little practice. Watch some youtube tutorials and give it a try).
Remove finished crepes to a plate, and continue cooking the rest of the batter. Serve immediately, or cover and refrigerate for a few days (reheat in the same pan for about 30 seconds, or microwave briefly). Storage suggestions: Crêpes have a high ratio of egg:flour, so they do alright in the refrigerator, but for longer-term storage, place them in a gallon-size freezer bag and freeze for up to 3 months. You can use wax paper between each crêpe to make them easier to thaw 1 at a time (you can also use wax paper in the refrigerator as a precaution, but I find that they usually peel apart pretty easily). To thaw, simply leave them in the refrigerator overnight or gently microwave them.
Make the topping: Carefully scrape the passion fruit pulp into a bowl. Add a little orange blossom water, to taste (between 1/8 – 1/4 teaspoon per 1 passion fruit—keep it subtle), and gently stir together.
Fold the crêpes up and serve at the table with the passion fruit and sweetened condensed milk on the side.
* Put the in-shell eggs in hot tap water for about 5 to 10 minutes to bring them to room temperature. For the milk, microwave it for a few seconds to take the chill off.