Description
Boston Cream Pie Crepes are thin, tender crepes filled with smooth vanilla pastry cream and topped with a rich chocolate ganache, inspired by the classic Boston Cream Pie dessert.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups whole milk (for pastry cream)
- 1/2 cup granulated sugar (for pastry cream)
- 3 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, chopped
Instructions
- In a blender or bowl, combine flour, eggs, milk, sugar, melted butter, vanilla, and salt until smooth.
- Heat a nonstick skillet over medium heat and lightly grease.
- Pour about 1/4 cup batter into the pan, swirling to coat evenly.
- Cook for 1–2 minutes until the edges lift, then flip and cook 30 seconds more. Repeat with remaining batter and set aside.
- To make the pastry cream, heat milk and half the sugar in a saucepan until steaming.
- In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth.
- Slowly whisk hot milk into the egg mixture, then return to the saucepan.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in butter and vanilla. Cover and chill.
- For the ganache, heat heavy cream until just simmering.
- Pour hot cream over chopped chocolate and let sit 2 minutes, then stir until smooth.
- To assemble, spread pastry cream over each crepe, fold or roll, and drizzle with chocolate ganache.
Notes
- Crepe batter can be made up to 24 hours ahead and refrigerated.
- Chill pastry cream completely before filling crepes.
- Serve immediately or refrigerate assembled crepes for up to 1 day.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American