Boston Cream Pie Crepes

Turn your morning breakfast crepes into a delicious and totally satisfying dessert with creamy custard filling and decadent chocolate sauce.

Boston Creme Pie Crepes



  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups milk
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream

Crepe Batter

  • 1 1/2 cups milk
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 8 teaspoons butter


  1. Filling: In a saucepan, heat milk, sugar, cornstarch and salt over medium heat. Stir until thickens.
  2. Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.
  3. Remove saucepan from heat and pour in vanilla extract.
  4. Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture. Refrigerate for 1-2 hours.
  5. Whip heavy whipping cream until stiff peaks are formed. Fold into the filling mixture.
  6. Crepe Batter: Whisk milk and eggs.
  7. Combine flour, sugar and salt then add to milk mixture.
  8. Refrigerate for 1 hour.
  9. Coat pan with butter. Pour about 2 tablespoons of batter into pan. Lift and move pan around to coat with batter.
  10. Cook batter until top looks dry then flip and then transfer to plate.
  11. Spoon or pipe filling down center of crepe and fold over. Drizzle with your favorite chocolate sauce, serve immediately.

Recipe adapted from Taste of Home and Girl Inspired.