Servings: 8–10 crepes
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour 30 minutes
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for cooking)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Pastry Cream Filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1/2 teaspoon vanilla extract
Instructions
1. Make the Crepe Batter:
In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth and lump-free. You can also blend everything in a blender for a smoother texture.
Cover the batter and let it rest in the refrigerator for at least 30 minutes. This helps the flour absorb the liquid and improves the texture of the crepes.
2. Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan, quickly swirling it around to coat the bottom evenly.
Cook for about 1–2 minutes until the bottom is lightly golden and the edges start to lift. Flip the crepe gently and cook for another 30 seconds to 1 minute on the other side.
Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes with parchment paper in between to prevent sticking. Set aside to cool slightly.
3. Prepare the Pastry Cream:
In a medium saucepan, heat the milk over medium heat until just beginning to steam, not boil.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Once combined, return the mixture to the saucepan.
Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover the surface with plastic wrap (touching the cream to prevent a skin from forming), and chill until firm, about 1 hour.
4. Make the Chocolate Ganache:
Place the chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir gently until the chocolate is fully melted and the mixture is smooth. Add vanilla extract and stir again. Let it cool slightly to thicken.
5. Assemble the Boston Cream Pie Crepes:
Lay one crepe flat on a plate. Spread a few tablespoons of chilled pastry cream over half of the crepe, then fold it in half and then into a quarter to create a triangle. Alternatively, you can roll the crepe like a log.
Repeat with the remaining crepes and pastry cream.
Spoon or drizzle the warm chocolate ganache over the top of each filled crepe just before serving.
Tips and Variations
- Make ahead: The crepes and pastry cream can be made in advance. Store the crepes in an airtight container in the fridge for up to 2 days and the pastry cream for up to 3 days.
- Add whipped cream: For extra indulgence, top with a dollop of whipped cream before drizzling the ganache.
- Flavour twist: Add a splash of coffee or orange liqueur to the ganache for added depth.
- Presentation: Dust with powdered sugar or garnish with sliced strawberries for a fresh touch.
This recipe transforms the classic flavours of Boston Cream Pie into a delicate, elegant dessert that looks fancy but is easy to make.