Tiramisu Crepes Souffle

Procedure for Chocolate Crepes: Whisk together egg, sugar and milk until well combined. Add flour, cocoa powder and salt to egg mixture and whisk until smooth. Whisk in melted butter and vanilla. Refrigerate batter for a minimum of one hour. Warm a six inch non-stick saute pan over medium heat. Add two tablespoons crepe batter to pan and rotate to cover the bottom and sides evenly. Cook for approximately one minute on the first side. Turn crepe and cook for 30 seconds more. Make eight crepes. Reserve. For Coffee Creme Anglaise: In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth. Set aside. In a sauce pan heat milk, vanilla and coffee extracts to a scald. Slowly whisk hot milk into yolk mixture. Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon. Strain and chill. For Souffle Base: Bring a pot of water to a simmer. In a sauce pan bring milk and coffee extract to a scald. In a large stainless steel bowl whisk together egg yolks and sugar until well combined. Add flour and salt and whisk until smooth. Slowly whisk in the hot milk until well combined. Place bowl over the simmering water and whisk until thickened. Remove from heat. Place plastic wrap directly on the souffle base and let cool for 30 minutes. Whisk in mascarpone cheese, rum and Kahlua. Place egg whites and cream of tartar in a mixer. Beat whites to stiff peaks. Carefully fold egg whites into the souffle base. For Crepe Souffle: Preheat oven to 350°. Lightly grease a glass baking dish. Place one half cup souffle mixture into the center of each crepe. Lightly fold the crepe in half, being careful not to deflate the egg whites. Place the crepes into the baking dish. Bake for 15 minutes. To Assemble: Drizzle plate with the coffee Creme anglaise. Carefully place two crepes onto center of the plate. Arrange diced fruit around the crepes. Dust the top of the souffle with powdered sugar. Garnish w