Boston Cream Crepe Cake

This Boston Cream Crepe Cake is a delightful twist on the classic dessert. Layers of tender crepes are stacked with rich vanilla custard and topped with a luscious chocolate ganache. Its a show-stopping dessert that will impress your guests

Ingredients:

• 2 cups all-purpose flour
• 3 cups whole milk
• 4 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• Powdered sugar for dusting optional

Instructions:

Put flour, milk, eggs, sugar, salt, melted butter, and vanilla extract in a blender

Mix until its smooth

Take ten minutes to let the batter rest

Put a nonstick skillet on medium heat and use butter or nonstick spray to lightly coat it

Pour 1/4 cup of crepe batter into the pan and swirl it around to make it spread out evenly

It should take about one to two minutes on each side to get a light golden color

Do it again with the rest of the batter, putting each crepe on a plate as you go

There should be 20 crepes

Heavy cream and milk should be mixed in a saucepan

Put it on medium heat and cook it until it starts to simmer

Add the egg yolks, sugar, cornstarch, and salt to a different bowl and mix them together using a whisk

Slowly pour the hot milk mixture into the egg yolk mixture while whisking all the time

Put the mixture back in the saucepan and stir it constantly over low heat until it gets thick

Now take it off the heat and mix in the vanilla extract

Wait until the custard is cool enough to touch

Put one crepe on a plate and add a thin layer of custard on top of it

Do this with all of the crepes, stacking them and putting custard between each one

Add a crepe on top to finish

Put semi-sweet chocolate chips, unsalted butter, and heavy cream in a bowl that can go in the microwave

To make the chocolate melt completely and the mixture smooth, microwave the mixture for 30 seconds at a time and stir it every time

Let the chocolate ganache drip down the sides as you pour it over the top crepe

Put the crepe cake in the fridge for at least two hours to set

If you want, you can sprinkle powdered sugar on top before serving

Cut your Boston Cream Crepe Cake into pieces and enjoy