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Boston Cream Pie Crepes

These Boston Cream Pie Crepes are a delightful twist on a classic dessert, combining creamy filling and rich chocolate ganache!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Crepes:

  • 1 1/4 cup milk
  • 1/4 cup heavy cream
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 tablespoon sugar
  • 3 tablespoons butter melted
  • 1/4 teaspoon salt

For the Vanilla Pudding Filling:

  • 1 package instant vanilla pudding mix 3.4 oz
  • 1 cup cold milk for the pudding
  • 8 oz frozen whipped topping thawed

For the Chocolate Ganache:

  • 8 oz semi-sweet chocolate chips
  • 1 cup heavy cream for the ganache

Instructions

Instructions:

  • In a mixing bowl, whisk together the milk, heavy cream, flour, eggs, sugar, melted butter, and salt until smooth. Allow the batter to rest for about 30 minutes.
  • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it. Pour about 1/4 cup of batter into the pan, swirling to create a thin layer. Cook for 1-2 minutes, then flip and cook for another 30 seconds. Repeat with the remaining batter.
  • In a separate bowl, combine the pudding mix with 1 cup of cold milk. Whisk for about 2 minutes until thickened. Gently fold in the thawed whipped topping.
  • In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth. Let cool slightly.
  • Take one crepe and place a spoonful of the vanilla pudding filling in the center. Fold over and place on a serving plate. Repeat with remaining crepes.
  • Drizzle the warm ganache over the filled crepes and serve extra ganache on the side.

Equipment

  • Mixing bowls
  • Whisk
  • Skillet or crepe pan
  • Spatula
  • Measuring cups and spoons
  • Microwave-safe Bowl
  • Electric mixer (optional)

Notes

  • Allow crepe batter to rest for tenderness.
  • Cook crepes on medium heat for even cooking.
  • Store cooked crepes in an airtight container for up to 3 days.