Boston Cream Pie Crepes

 

 

To make filling:

• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 1/2 cups milk
• 4 egg whites
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream

1. Saucepan: milk, sugar, cornstarch and salt over medium heat. Stir until thickens.
2. Pour 1/3 of sugar mixture into egg whites and stir, return to saucepan and heat for 1 minute.
3. Remove saucepan from heat and pour in vanilla.
4. Transfer filling to medium bowl, cover and press plastic wrap to the top of the mixture. Refrigerate 1-2 hours.
5. Whip heavy whipping cream till stiff peaks are formed. Fold into the filling mixture.

To make crepe batter:

• 1 1/2 cups milk
• 4 eggs
• 1/2 tsp vanilla extract
• 1 cup flour
• 1 1/2 tsp sugar
• 1/8 tsp salt
• 8 tsp butter

1. Whisk milk and eggs.
2. Combine flour, sugar and salt then add to milk mixture.
3. Refrigerate for 1 hour.
4. Coat pan with butter. Pour about 2 TBS of batter into pan. Lift and move pan around to coat with batter.
5. Cook batter until top looks dry then flip and then transfer to plate.
6. Spoon or pipe filling down center of crepe and fold over.  Drizzle with your favorite chocolate sauce, serve immediately.