I am pretty much obsessed with these Boston Cream Pie Crepes. Each buttery and deliciously light crepe is filled with a light and fluffy cream filling and topped with a silky chocolate ganache.
Today is a special day! It’s my husband’s birthday!
I’ve been married to this guy for over 13 years now, and while we have some major differences (he doesn’t think donuts are an acceptable breakfast food), we both agree that crepes are the bees knees.
There is a crepe restaurant not too far from our house and we often go there for breakfast during the week while the kids are at school. They have all sorts of sweet and savory crepe options, but I think my favorite ones are the sweet.
They don’t have a Boston Cream Pie option on their menu, so when this idea came to mind, I knew I wanted to make it.
I used my basic crepe recipe for the crepes, then whipped up a light and fluffy cream pie filling to stuff inside.
It’s super simple to make! Vanilla pudding mix, milk and some cool whip (you can use whipped cream instead of the cool whip if you want).
The silky chocolate ganache is just heavy cream and chocolate chips!
I warmed up some heavy cream in the microwave and poured it over the chocolate chips, then stirred until it was silky smooth.
All that’s left to do is fill each crepe with the cream pie filling and top with the chocolate ganache!
You can serve the crepes in the rolled up style, or you can serve them French style with them folded in half and then folded in half again.
Either way you fold them, you’re going to love them.
Naturally since it’s my husband’s birthday today I whipped him up these gorgeous crepes with a few fresh raspberries and a cold glass of OJ.
He was definitely happy to see these first thing in the morning.
Now if only I could get him behind donuts…
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