Boston Cream Pie Crepes

Boston Cream Pie Crepes are a decadent twist on the classic dessert, featuring soft, buttery crepes filled with a fluffy vanilla cream and topped with a silky chocolate ganache. Perfect for brunch, dessert, or special occasions, these crepes are a show-stopping treat that brings elegance and indulgence to your table.

Why You’ll Love This Recipe

• Elegant Yet Easy: Looks impressive but is simple enough to make at home.

• Classic Flavors: Combines creamy vanilla, rich chocolate, and tender crepes.

• Make-Ahead Friendly: Prepare crepes and filling in advance for easy assembly.

• Kid-Approved: Sweet, soft, and fun to eat.

• Great for Special Occasions: Ideal for birthdays, holidays, or brunches.

• Customizable: Adjust sweetness, filling, or toppings to your taste.

• No Oven Required: A stove-top dessert perfect for warm days.

• Texture Heaven: Soft crepes, airy filling, and velvety ganache in every bite.

• Uses Everyday Ingredients: Nothing fancy required.

• Crowd-Pleaser: A unique dessert that never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crepes:

• 1 1/4 cup milk

• 1/4 cup heavy cream

• 1 cup all-purpose flour

• 4 large eggs

• 1 tbsp sugar

• 3 tbsp butter, melted

• 1/4 tsp salt

For the Cream Pie Filling:

• 1 instant vanilla pudding mix (3.4 oz box)

• 1 cup cold milk

• 8 oz frozen whipped topping, thawed

For the Chocolate Ganache:

• 8 oz semi-sweet chocolate chips

• 1 cup heavy cream

Directions

For the Crepes:

1. In a blender, combine milk, heavy cream, flour, eggs, sugar, melted butter, and salt. Blend until smooth.

2. Let the batter rest for 15 minutes at room temperature (or refrigerate up to 1 day). Stir before using.

3. Heat a 10–12 inch non-stick skillet over medium heat and lightly coat with butter.

4. Pour 1/3 cup of batter into the skillet and swirl to spread evenly.

5. Cook for 30–45 seconds until the edges crisp and the center sets.

6. Flip and cook an additional 20–30 seconds. Slide onto a plate and keep warm. Repeat with remaining batter.

For the Cream Pie Filling:

1. In a bowl, whisk together the instant vanilla pudding mix and cold milk until slightly thickened.

2. Fold in the thawed whipped topping until fully combined and smooth.

For the Chocolate Ganache:

1. Heat the heavy cream until hot but not boiling.

2. Pour over chocolate chips and let sit for 20 seconds.

3. Stir until smooth and glossy.

To Assemble:

1. Place about 1/3 cup of the cream filling in the center of each crepe.

2. Fold or roll the crepe, then drizzle with chocolate ganache.

3. Serve immediately and enjoy.

Servings and timing

Servings: 10
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Variations

• Berry Twist: Add fresh strawberries or raspberries to the filling.

• Nutty Crunch: Sprinkle chopped toasted almonds or hazelnuts over the ganache.

• Espresso Infusion: Add a touch of instant espresso to the ganache for a mocha flavor.

• Coconut Cream: Use coconut pudding and toasted coconut for a tropical version.

• Mini Crepes: Make smaller crepes for a fun bite-sized dessert.

• Gluten-Free: Use a gluten-free flour blend for the crepe batter.

• Dairy-Free: Substitute dairy-free milk and whipped topping as needed.

• Fruit Filling: Swap vanilla pudding for banana or chocolate pudding for a twist.

• Topping Swap: Use caramel sauce or berry compote instead of ganache.

• Pastry Cream: Replace instant pudding with homemade pastry cream for a more traditional filling.

Storage/Reheating

To store:

• Crepes can be made ahead and stored in the fridge for up to 2 days, stacked with parchment paper between them.

• The cream filling can be refrigerated for up to 2 days.

• Ganache can be stored in an airtight container for up to 1 week; reheat gently before using.

To reheat:

• Warm crepes in a skillet over low heat or microwave for about 15 seconds.

• Assemble just before serving for the best texture.

FAQs

Can I make the crepes in advance?

Yes, crepes can be made up to 2 days ahead and stored in the refrigerator. Stack with parchment between each one.

Can I freeze the crepes?

Yes, freeze in a stack separated by parchment paper and sealed in a zip-top bag. Thaw overnight in the fridge.

What kind of pudding should I use?

Instant vanilla pudding works best for quick preparation, but you can use homemade pastry cream for a richer filling.

Can I use homemade whipped cream?

Absolutely! Homemade whipped cream can be folded in instead of frozen topping for a fresher flavor.

How thick should the ganache be?

The ganache should be pourable but thick enough to coat the crepes without running off entirely. Let it cool slightly if too thin.

What size pan is best for crepes?

A 10 to 12-inch non-stick skillet works well for creating standard-sized crepes.

Can I substitute the chocolate chips?

Yes, use chopped semi-sweet or dark chocolate bars if preferred.

Is this recipe kid-friendly?

Definitely. Kids love the sweet filling and chocolate topping—just reduce the portion size for little hands.

Can I use boxed crepes?

If you’re short on time, pre-made crepes from the store can be used, though homemade yields better flavor and texture.

How can I prevent my crepes from tearing?

Make sure your pan is well-heated and lightly greased. Pour the batter evenly and flip gently once the edges are set.

Conclusion

Boston Cream Pie Crepes are a luxurious and delightful dessert that marries the best parts of a classic pie with the elegance of French-style crepes. With their soft texture, fluffy filling, and rich chocolate topping, they’re sure to impress your guests—or simply satisfy your sweet tooth. Whether for a special brunch or an indulgent dessert, this recipe is one you’ll want to make again and again.

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