Boston Cream Pie Crepes

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Turn your morning breakfast crepe into a delicious and totally satisfying dessert with creamy custard filling and decadent chocolate sauce.

To make filling:

1/2 cup sugar

1/4 cup cornstarch

1/2 tsp salt

1 1/2 cups milk

4 egg whites

1 tsp vanilla extract

1/2 cup heavy whipping cream

In a saucepan mix milk, sugar, cornstarch and salt over a medium heat. Stir until mixture thickens.

Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.

Remove saucepan from heat and pour in vanilla.

Transfer filling to medium bowl, cover and press plastic wrap to top of the mixture. Refrigerate 1-2 hours.

Whip heavy whipping cream till stiff peaks are formed. Fold into the filling mixture.

To make crepe batter:

1 1/2 cups milk

4 eggs

1/2 tsp vanilla extract

1 cup flour

1 1/2 tsp sugar

1/8 tsp salt

8 tsp butter

Whisk milk and eggs together.

Combine flour, sugar and salt then add milk to mixture.

Refrigerate for 1 hour.

Coat pan with butter. Pour about 2 tbs of batter into pan.Lift and move pan around to coat with batter.

Cook batter until top looks dry then flip and then transfer onto a plate.

Spoon or pipe filling down the center of the crepe and fold over the sides. Drizzle with your favorite chocolate sauce, serve immediately.

Recipes adapted from Taste of Home and Girl Inspired Source

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