Preheat oven to 200° C
1. Prepare the syrup. In a saucepan over a medium heat, bring the pineapple, water, maple syrup, cornflour and cinnamon stick to the boil. Simmer for 2-3 minutes, until the sauce thickens, whisking frequently. Remove from the heat and discard the cinnamon. Pour into a bowl, and stir in the rum. Cool, then chill.
2. Prepare the crepes. Sift the flour, cocoa, sugar, salt and cinnamon into a bowl. Stir, then make a well in the centre. In a bowl, beat the eggs, milk and vanilla. Gradually add to the well in the flour mixture, whisking in flour from the side of the bowl to form a smooth batter. Stir in half the melted butter and pour into a jug. Allow to stand for 1 hour.
3. Heat an 18-20 cm crepe pan. Brush with butter. Stir the batter.
4. Pour 45 ml (3 tbsp) batter into the pan; swirl the pan to cover the bottom. Cook over a medium-high heat for 1-2 minutes until the bottom is golden.
5. Turn over and cook for 30-45 seconds, then turn on to a plate.
6. Stack between sheets of non-stick baking paper and set aside.
7. For the filling, melt the chocolate and the creme in a pan.
8. Stir until the mixture is creamy and homogenous in consistencey.
9. In a bowl, with a hand-held electric mixer, beat the yolks with half the sugar for 3-5 minutes, until light and creamy.
10. Gradually beat in the chocolate mixture. Allow to cool.
11. In a separate bowl with cleaned beaters, beat the egg whites until soft peaks form.
12. Gradually beat in the remaining sugar until stiff peaks form. Beat a large spoonful of whites in to the chocolate mixture to lighten it, then fold in the remaining whites.
13. Lay a crepe on a plate, bottom side up. Spoon a little soufflé mixture on to the crepe, spreading it to the edge.
14. Fold the bottom half over the soufflé mixture, then fold in half again to form a filled triangle. Place on a buttered baking sheet.
15. Repeat with the remaining crepes. Brush the tops with melted butter and bake for 15-20 minutes, until the filling has souffled.
16. Decorate with raspberries, pineapple pieces and mint and serve with the syrup.
