While having breakfast for dinner is a popular concept, you can turn breakfast crepes into dessert with this recipe featuring creamy custard filling and decadent chocolate sauce.  

 Find more dessert recipes at Culinary.net.

Boston Cream Pie Crepes

Recipe adapted from Taste of Home and Girl Inspired

Filling:

• 1 1/2    cups milk

• 1/2       cup sugar

• 1/4       cup cornstarch

• 1/2       teaspoon salt

• 4          egg whites

• 1          teaspoon vanilla extract

• 1/2       cup heavy whipping cream

Crepes:

• 1 1/2    cups milk

• 4          eggs

• 1          cup flour

• 1 1/2    teaspoons sugar

• 1/8       teaspoon salt

• 8          teaspoon butter

•  

•             chocolate sauce

• To make Filling: In saucepan over medium heat, stir milk, sugar, cornstarch and salt until thick.

•  In bowl, stir 1/3 sugar mixture into egg whites. Return to saucepan and heat 1 minute.

•  Remove saucepan from heat and pour in vanilla extract.

•  Transfer filling to medium bowl, cover and press plastic wrap to top of mixture. Refrigerate 1-2 hours.

•  In bowl, whip heavy whipping cream until stiff peaks form. Fold into filling mixture.

•  To make Crepes: In bowl, whisk milk and eggs.

•  In separate bowl, combine flour, sugar and salt then add to milk mixture.

•  Refrigerate 1 hour.

•  Coat pan over medium heat with butter; melt. Pour about 2 tablespoons batter into pan, coating pan evenly.

•  Cook until top looks dry then flip and cook 15-20 seconds more; remove from pan and transfer to plate. Repeat with remaining batter.

•  Spoon or pipe filling down center of crepes and fold over. Drizzle with chocolate sauce and serve.