Name: Boston Cream Pie Crêpes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: French-American
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/4 cups milk; 2 tablespoons melted butter (plus extra for the pan); 1 teaspoon vanilla extract; 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; 1/2 cup heavy cream; 4 oz semisweet chocolate, chopped

Tender, golden crêpes filled with creamy vanilla pastry cream and finished with a silky chocolate ganache — this Boston Cream Pie Crêpes gives delightful makeover. It’s a dessert (or brunch treat) that looks elegant but comes together easily with a few classic techniques.

Why I Love This Recipe

I love how this recipe combines all the elements of Boston Cream Pie in a lighter, more playful format. The crêpes are soft and delicate, the filling is luxuriously creamy, and the ganache brings just the right touch of indulgence. It’s also versatile enough for brunch, a tea-time treat, or a special dessert. Plus, assembling each crêpe feels like crafting a little edible present.

Ingredients

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

1 cup all-purpose flour

2 large eggs

1 1/4 cups milk

2 tablespoons melted butter (plus extra for the pan)

1 teaspoon vanilla extract

For the pastry cream filling:

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 topping:

1/2 cup heavy cream

4 oz semisweet chocolate, chopped

Directions

I start by blending the flour, eggs, milk, melted butter, and vanilla in a blender until the batter is smooth. I then refrigerate it for at least 30 minutes to rest.

While the batter chills, I prepare the pastry cream. I heat the milk in a saucepan until it’s just steaming.

In a separate bowl, I whisk the sugar, egg yolks, and cornstarch until smooth. Then I slowly whisk in the hot milk.

I return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 5–7 minutes). I remove it from the heat, stir in the butter and vanilla, and chill the cream until I’m ready to use it.

To make the crêpes, I heat a nonstick skillet over medium heat, lightly grease it with butter, and pour in about 1/4 cup of batter. I swirl it to coat the pan, cook for 1–2 minutes per side until golden, and repeat with the remaining batter.

For the ganache, I heat the cream until steaming, pour it over the chopped chocolate, let it sit for a minute, then stir until smooth.

To assemble, I spread pastry cream onto each crêpe, fold or roll them, and drizzle warm ganache over the top.

Servings and timing

Servings: 8 crêpes

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Calories: Approximately 290 kcal per crêpe

Variations

I sometimes flavor the pastry cream with a splash of espresso or almond extract for a twist.

For a fruitier take, I layer in sliced strawberries or bananas before folding.

I’ve also made this gluten-free using a 1:1 gluten-free flour blend with great results.

Storage/Reheating

I store the components separately if I’m prepping ahead: crêpes stacked with parchment in an airtight container in the fridge (up to 3 days), pastry cream covered and chilled (up to 3 days), and ganache in a sealed container (also 3 days). Then I reheat crêpes in a warm skillet and gently warm the ganache in the microwave or over a double boiler. I assemble just before serving for best texture.

Related Recipes:

Boston Cream Pie Cookies

FAQs

How do I keep my crêpes from tearing?

I make sure the batter is rested — this relaxes the gluten and prevents tearing. I also use a nonstick pan and avoid flipping too early.

Can I make the crêpes ahead of time?

Yes, I often make the crêpes a day in advance. I stack them with parchment in between and wrap them tightly to refrigerate.

What’s the best way to thicken pastry cream?

I always cook it slowly while whisking constantly. Cornstarch is the key thickener here — just be sure to bring it to a simmer to activate its full thickening power.

Can I freeze these crêpes?

I freeze plain crêpes (not filled) with parchment between each one, tightly wrapped. I don’t recommend freezing pastry cream or ganache, as their textures change when thawed.

Is there a dairy-free version?

Yes! I’ve made these with oat milk and vegan butter, and swapped the ganache with dairy-free chocolate and coconut cream.

Conclusion

These Boston Cream Pie Crêpes are a show-stopping treat that’s surprisingly easy to make. I love how they bring a classic dessert into a new form that’s light yet satisfying. Whether I serve them at brunch or as a sweet finale, they always impress.

📖 Recipe: