Boston Creme Crepe Cake


     Quarantine hasn't been easy with the refrigerator just a few steps away all day and night. So I've tried really hard to make sure we aren't tempted but the idea for this dessert just wouldn't go away! Boston Crème combined with crepes topped with chocolate. At Dunkin Donuts Boston Crème donuts are my favorite and this combination is even better. 

Boston Creme Crepe Cake

      I looked around for recipes but they all seemed complicated. Then I remembered my boy friends mother's  awesome crème puffs that are a family tradition at Christmas. The recipe is pretty straight forward for the crème and the chocolate the gets drizzled on top.  I hadn't made them in awhile but my grandmother's crepe recipe was one I had used many, many times. Perfect! 

      Use the crepe recipe for crepes any time of day. 

     Start with the crème filling so it has time to cool while you make the crepes. I use a 6" Teflon coated pan for the crepes which made the perfect amount for stacking really high. If you use a bigger pan you won't have as many to stack but it will still be yummy! It's a bit of a hot mess but that's what makes it good. 

Here's how to do it:

Crème Filling:

1 cup sugar
2/3 cup flour or 4 tbs cornstarch
2 beaten eggs
1/2 tsp salt
4 cups milk

Mix sugar, flour ( or cornstarch) and salt in saucepan. Stir in milk and cook over medium heat until it boils. Boil 1 minute. Remove from the heat. Stir a little over 1/2 of this mixture into the beaten eggs. Blend that with the rest of the mixture in a saucepan. Bring to boiling point. Stir occasionally to cool then add vanilla. 

Crepes:

1 1/4 cup flour
pinch of salt
1 1/2 cups milk
2 tbs butter, melted
3 beaten eggs

Melt butter, add eggs, milk, salt and flour. Mix well until lumps are gone. Spray pan and over medium heat pour a thin layer of batter in pan and swirl to coat the bottom of the pan evenly. Cook 2-3 minutes and flip. Place on cooling rack. 

Chocolate Sauce:

2 squares unsweetened chocolate ( or 6 tbs baking cocoa and 3 tbs vegetable oil)
2 tsp butter
2 cups powdered chocolate
4 tbs boiling water

Melt chocolate and butter. Remove from heat and stir in powdered sugar and water. Beat until smooth.

Layer crepes, crème filling and top with chocolate sauce. Refrigerating will help cut the cake. 

Boston Creme Crepe Cake

 Thanks to 2 grandmas cookbooks: What's Cooking At Moosehead by Maryrose McLellan and Mom's Recipes from Evelyn Powers!

 


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