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Boston Cream Crepe Cake

Course: Cakes
Servings: 12 servings
Author: Barbara Schieving


Crepe Batter

  • 4 large eggs
  • 4 tablespoons butter melted and cooled slightly
  • 4 cups milk
  • 2 teaspoon vanilla
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 3 cups all purpose flour

Pastry Cream

  • ¾ cup granulated sugar
  • cup flour
  • ¼ teaspoon salt
  • 2 cups milk
  • 3 egg yolks beaten
  • 2 tablespoons butter
  • 1 ½ teaspoons vanilla bean paste or vanilla extract
  • ½ cup whipping cream

Chocolate Ganache

  • 12 oz. milk chocolate finely chopped
  • ¾ cup cream


  • The day before serving the cake, make the crepe batter and the pastry cream.
  • Crepe Batter
  • Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you’d rather, you can strain out any lumps and use immediately.)
  • Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour ¼ cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer.
  • Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.
  • Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.)
  • Pastry Cream
  • In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook for 2 minutes until thickened.
  • Remove from stove. Whisk ¼ cup of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until well chilled, about 1 hour or overnight.
  • When pudding is chilled, whip cream to form soft peaks and gentle fold in to pudding. Keep covered and chilled until ready to use.
  • Assemble Crepe Cake
  • Place one crepe on a large cake plate. Spread with ¼ cup pastry cream. Top with another crepe.
  • Continue layering with filling and crepes, using about 24 crepes and ending with a crepe on top. Refrigerate until firm, at least 1 hour.
  • Chocolate Ganache
  • Place half of the chocolate in a small mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted.
  • Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake.
  • Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ganache is set, about 20 minutes.