Boston Cream Pie Crepes - (Free Recipe below)

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Bostcrepcrpe - Recipes
1.00 LBS
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Boston Cream Pie Crepes

Yield: 15-20 crepes



  • 10-12 prepared breakfast crepes (find the recipe link above)
  • For the Pastry Cream Filling:
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 tsp salt
  • 1 1/2 cups whole milk
  • 1 tsp. vanilla extract
  • 1/2 cup heavy whipping cream
  • For the Chocolate Sauce:
  • 1 cup chocolate chips
  • 3 Tbsp butter
  • 1 tsp milk


  1. Place egg yolks in a small bowl and whisk gently with a fork. Set aside.
  2. In a medium saucepan over medium heat, whisk together sugar, cornstarch, salt, and milk. Cooking, stirring constantly, until mixture begins to thicken--about 5 minutes. Pour a spoonful of the sugar mixture into the whisked egg yolks and stir to combine. Repeat with a few more spoonfuls of sugar added into the egg yolks to temper the eggs. Then pour the entire egg yolk mixture back into the saucepan.
  3. Cook for 1 more minute. Remove from heat, stir in vanilla, and transfer to a medium size bowl. Cover and refrigerate until completely cooled.
  4. Place heavy whipping cream in a bowl and beat until soft peaks form. Fold the whipped cream into the cooled custard mixture.
  5. For the chocolate sauce:
  6. Heat chocolate chips, butter, and milk in a small saucepan over medium-low heat. Heat just until melted.
  7. Place a spoonful of the custard filling down the center of a prepared crepe. Drizzle with warm chocolate sauce. Repeat with remaining crepes and filling. Enjoy!