Ingredients
- 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
Instructions
- Make the Crepe Batter: Combine milk, heavy cream, flour, eggs, sugar, butter, and salt in a blender. Blend until smooth and let rest for 15 minutes.
- Cook the Crepes: Heat a non-stick skillet over medium heat and lightly butter it. Pour 1/3 cup of batter into the pan, swirl to coat, and cook until edges crisp and center sets (30–45 seconds). Flip and cook an additional 20–30 seconds. Slide onto a plate and keep warm. Repeat with remaining batter.
- Prepare the Cream Pie Filling: In a bowl, whisk the vanilla pudding mix with cold milk until slightly thickened. Fold in the whipped topping until fully combined.
- Make the Chocolate Ganache: Heat heavy cream until hot (not boiling). Pour over chocolate chips and let sit for 20 seconds. Stir until smooth.
- Assemble the Crepes: Spoon about 1/3 cup of cream filling onto the center of each crepe. Roll or fold, then drizzle with chocolate ganache.
- Serve: Serve immediately or chill before serving for a firmer filling.
Notes
- Crepe batter can be made a day ahead and stored in the fridge.
- Use non-stick pans for best results when cooking crepes.
- Crepes can be made in advance and stored with parchment paper between layers.
- For a richer ganache, use dark chocolate instead of semi-sweet.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crepe
- Calories: 428
- Sugar: 18g
- Sodium: 171mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 132mg
