A while back, I shared one of our favorite family breakfast recipes, the Breakfast Crepe, which has been quite popular. Today, I wanted to share a recipe for converting those crepes into a deliciously elegant dessert – Boston Cream Pie Dessert Crepes. I remember when I was graduating from eighth grade. I went to a very small church school, so the entire eighth grade class consisted of 14 students. All of the parents prepared this fancy meal for the students to celebrate during class one day. There were cookies and carrot sticks and other things I don’t remember, but I do remember that my mom brought in these dessert crepes, filled with cream and drizzled with hot fudge sauce. I was so proud that my mom could make such a fancy treat and I’ve never forgotten it.
To make Boston Cream Pie Dessert Crêpes, you will need to cook up a batch of the original Breakfast Crepes (click here for the recipe). Fill with about ⅛ C. Pastry Cream and roll them up. I find it easiest to fill a pastry bag with the pastry cream and then just give each crepe a quick squirt down the middle and roll. Then, drizzle with chocolate sauce and serve.
Pastry Cream Filling
½ C. granulated sugar
¼ C. cornstarch
½ tsp. salt
1 ½ C. whole milk
4 egg yolks
1 tsp. vanilla extract
½ C. heavy whipping cream
Directions: Separate egg yolks in a small bowl and whisk gently. Set aside. In a saucepan over medium heat, whisk together sugar, cornstarch, salt, and milk. Stir and heat until it begins to thicken (about 5 minutes). Pour about ⅓ of the sugar mixture into the whisked egg yolks and stir. Then pour the entire egg yolk mixture back into the saucepan and continue cooking over medium heat for 1 more minute. Remove from heat, stir in vanilla, and transfer to a medium size bowl. Press a piece of plastic wrap down onto the top of the custard mixture and place in the refrigerator until it is completely cooled (1-2 hours). Whip ½ C. whipping cream in a bowl until soft peaks form. Use a spatula to gently fold the whipped cream into the cooled custard mixture.
Chocolate Sauce
1 C. chocolate chips
3 Tbs. butter
splash of cream or milk
Directions: Heat chocolate chips, butter, and milk in a saucepan over low-med. heat until melted and glossy. Immediately drizzle sauce over prepared and filled crepes. Reheat gently as needed to maintain a pourable thickness.
We make breakfast crepes a couple times a month, but I make these dessert crepes for special occasions only (or for blog posts, Sunday breakfast was a real treat!!). If you’re looking for something especially decadent for bridal showers, anniversaries, or Valentine’s Day, I think you’ll love these custard filled chocolate treats!
Comments & Reviews
Beth Wilson says
Hi, this recipe looks delicious! Just a quick question: From the way I read your directions, we do NOT put in the whipped cream until we take the custard mixture out of the fridge. Is this correct? I think it is, since you said to refrigerate the custard and then add the whip cream. Just wanted to be sure I understand.
Thank you so much for sharing this! I’m going to try it!
Beth Wilson says
Never mind! LOL I just read one of the reviews where you do address this very question. You say to add the whipped cream after the custard is removed from the fridge- just as your instructions stated! No response necessary. Thank you so much. 🙂
Anamika @ Supplement Crunch says
Yummy very refreshing…. Wow this look amazing………………………
Tlb says
Can these be made ahead of time or something that should be assembled and eaten soon after?
girlinspired says
I’ve made the crepes ahead of time and the pastry cream ahead of time and then just assembled right before serving at a shower or party. I will say that the crepes are just a tad drier if they’re stored for a day before serving (store in fridge in airtight container with sheet of waxed paper between each crepe), but if you’re making them for a large party, there would be no feasible way to cook the crepes and assemble right before serving. You could make them early morning and then serve later in the day with good results, I’d think.
sheri says
do you add the vanilla once removed from heat? with the whipping cream?
girlinspired says
Yes, Sheri! Thanks for catching that – I’ve updated the instructions! Actually, do add the vanilla right after you’ve taken the custard off the heat, but you don’t add the whipped cream until after the custard has cooled – then you fold the whipped cream in.
Cindy says
ooh…this looks SOOOO good. Pinning today! Hugs and blessings, Cindy
Stacey Dalton says
Yum! This will replace my Nutella and strawberry crepe. Delish.
Jess says
oh. my. gosh. Those look AMAZING!
Kristie Clower says
Omg, those look amazing! You are so lucky to have such a talented mama. And your girls are lucky to have you. <3 I can't wait to try your recipe out!
Vanessa says
Boston Cream is my favourite! I had a cake one year for a birthday and these look just as delicious!