Description
This Boston Cream Pie Crêpes recipe combines delicate French-style thin pancakes filled with creamy pastry custard and topped with a luscious chocolate ganache. The crepe batter is blended smooth and rested for optimal texture, while the silky pastry cream is cooked on the stovetop and chilled before assembly. Finished with a rich chocolate ganache, these elegant dessert crepes serve 8 and are perfect for a special brunch or dessert treat.
Ingredients
Scale
For the Crêpes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus extra for greasing the pan)
- 1 teaspoon vanilla extract
For the Pastry Cream:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Prepare the Crêpe Batter: Blend the flour, eggs, milk, melted butter, and vanilla extract in a blender until the mixture is smooth and free of lumps. Refrigerate the batter for at least 30 minutes to allow the flour to hydrate and improve texture.
- Heat the Milk for Pastry Cream: In a saucepan, heat the 2 cups of whole milk until steaming but not boiling, preparing it for mixing with the egg yolks.
- Mix Pastry Cream Base: In a separate bowl, whisk together the granulated sugar, egg yolks, and cornstarch until the mixture is smooth and pale. Gradually whisk in the hot milk to temper the eggs and combine.
- Cook the Pastry Cream: Return the combined mixture to the saucepan and cook over medium heat while whisking constantly. Continue cooking until the cream thickens to a pudding-like consistency, about 5 to 7 minutes. Remove from heat and stir in unsalted butter and vanilla extract. Chill the pastry cream until ready to use.
- Cook the Crêpes: Heat a nonstick skillet over medium heat and lightly grease with butter. Pour about 1/4 cup of batter into the pan and swirl to evenly coat the surface. Cook each crêpe for 1 to 2 minutes on each side until golden brown. Repeat with remaining batter, stacking crêpes as they finish cooking.
- Make the Chocolate Ganache: Heat the heavy cream until steaming, then pour it over the chopped semisweet chocolate. Let sit for one minute to soften, then stir gently until the ganache is smooth and glossy.
- Assemble the Crêpes: Spread a generous layer of the chilled pastry cream onto each crêpe. Fold or roll each filled crêpe, then drizzle with warm chocolate ganache before serving for a decadent finish.
Notes
- For best results, allow the crêpe batter to rest in the refrigerator to ensure tender, pliable crêpes.
- Constant whisking when cooking the pastry cream prevents lumps and ensures a silky texture.
- Use a nonstick skillet and light buttering to avoid tearing the delicate crêpes.
- The ganache can be made ahead and gently reheated before drizzling.
- Serve immediately after assembly for the best texture and flavor.
