Breakfast and Brunch Recipes
Boston Cream Pie Crepes
Turn your morning breakfast crepes into a delicious and totally satisfying dessert with creamy custard filling and decadent chocolate sauce.
Ingredients
Filling
- 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
Instructions
Filling
- In a saucepan, heat milk, sugar, cornstarch and salt over medium heat. Stir until
it thickens.
- Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.
- Remove saucepan from heat and pour in vanilla extract.
- Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture.
- Refrigerate for 1 to 2 hours.
- Whip heavy whipping cream until stiff peaks are formed. Fold into the filling mixture.
Crepe Batter
- Whisk milk and eggs.
- Combine flour, sugar and salt then add to milk mixture.
- Refrigerate for 1 hour.
- Coat pan with butter. Pour about 2 tablespoons of batter into pan. Lift and move pan around to coat with batter.
- Cook batter until top looks dry then flip and then transfer to plate.
- Spoon or pipe filling down center of crepe and fold over.
- Drizzle with your favorite chocolate sauce, serve immediately.
Notes
Recipe adapted from Taste of Home and Girl Inspired.
Source: Culinary.net