Boston Cream Pie Crepes (Print Format)
Tender crepes layered with vanilla custard and finished with rich chocolate ganache—comforting and irresistible.
# Ingredients:
→ Crepe Ingredients
01 -
150 grams all-purpose flour
02 -
2 large eggs
03 -
350 milliliters whole milk
04 -
2 tablespoons granulated sugar
05 -
2 tablespoons melted butter
06 -
1 teaspoon vanilla extract
07 -
Pinch of salt
→ Vanilla Custard Filling
08 -
500 milliliters whole milk
09 -
4 large egg yolks
10 -
100 grams granulated sugar
11 -
30 grams cornstarch
12 -
1 teaspoon vanilla extract
→ Chocolate Ganache
13 -
120 milliliters heavy cream
14 -
150 grams semi-sweet chocolate chips
# Steps:
01 -
Blend all crepe ingredients in a blender or whisk in a bowl until smooth and consistent. Rest the batter for 30 minutes if possible.
02 -
Heat a non-stick pan over medium heat and lightly grease. Pour 60 milliliters of batter, swirl to coat the pan, and cook for 1–2 minutes until lightly golden. Flip and briefly cook the other side. Repeat and stack crepes with parchment paper in between.
03 -
Gently warm milk until steaming. Whisk egg yolks, sugar, and cornstarch until smooth in a separate bowl. Temper the egg mixture by gradually adding the warm milk while whisking constantly. Return to the pan and stir until thickened. Remove from heat, stir in vanilla, and let cool.
04 -
Heat heavy cream until it just begins to simmer. Pour over chocolate chips, letting it sit for one minute. Stir until smooth and glossy.
05 -
Spread custard over each crepe. Fold into quarters or roll them up. Drizzle chocolate ganache generously over the top.
# Tips:
01 -
Resting the crepe batter improves texture, making them tender and easy to work with.