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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.

Scale

Ingredients

For the Crepes:

For the Cream Pie Filling:

For the Chocolate Ganache:

Instructions

For the Crepes:

  1. Combine the milk, heavy cream, flour, eggs, sugar, butter and salt in a blender and process until mixture is fully combined. Let sit for 15 minutes (or store in an air tight container in the fridge for up to a day). After 15 minutes, stir and heat a 10 to 12 inch non-stick skillet over medium heat. Lightly coat with butter.
  2. Pour 1/3 cup of the batter into the skillet at a time, swirling the pan around to coat in an even layer. Once the edges are crisped slightly and the center has set (about 30 to 45 seconds), carefully lift the edges of the crêpe and flip over, cooking for an additional 20 to 30 seconds. Remove from skillet by simply sliding it out onto a plate to keep warm.

For the Cream Pie Filling:

  1. Combine the vanilla pudding mix and cold milk in a bowl and whisk to combine, until slightly thickened. Fold in the thawed whipped topping until completely combined.

For the Chocolate Ganache:

  1. Heat the heavy cream in the microwave or over the stove top until hot, but not boiling. Pour the hot heavy cream over the chocolate chips and let sit for 20 seconds. Stir until smooth.

To Assemble:

  1. Scoop about 1/3 cup (or more if desired) cream pie filling onto the center of each crepe. Roll or fold the crepe, then drizzle the top with the chocolate ganache. Enjoy!

Keywords: boston cream, pie, crepes, cream filling, chocolate, ganache