Boston Cream Crepe Cake

One bite and you'll see why this cake is the cream of the crepe!


  • Cream:
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 vanilla bean, scraped
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • Crepes:
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 tablespoons vegetable oil
  • 1 3/4 cups flour
  • 2 tablespoons sugar
  • 1 cup sparkling water
  • Ganache:
  • 8 ounces chocolate
  • 3/4 cup heavy cream


  1. For the cream: In a large saucepan over medium heat, add milk, heavy cream and vanilla bean. Bring to a simmer, then remove from heat.
  2. In a large bowl, add egg yolks and sugar. Whisk until smooth. Add cornstarch; whisk until smooth. Add 1/4 cup of the hot milk to the egg mixture and whisk until combined. Slowly add remaining milk, whisking until fully incorporated. Strain mixture back into saucepan and return to stove, constantly stirring until mixture begins to thicken. Remove from heat and stir in butter. Cover with plastic wrap, making sure the plastic wrap is laying on the surface of the cream. Chill for 1 hour.
  3. For the crepes: In a mixing bowl, combine milk, eggs, vanilla and vegetable oil. Set aside. In another bowl, add flour and sugar. Whisk in milk mixture until smooth. Stir in sparkling water. Set aside.
  4. Spray a crepe pan or large skillet with cooking spray. Add about 1/2 cup of the crepe batter into the center, smoothing it out in a thin circular layer. Cook until bubbles form in the center and crepe is golden. Flip and cook until golden.
  5. For the ganache: Add chocolate to a large bowl. Heat heavy cream in a pot over medium heat. Bring to a simmer. Pour over chocolate and let sit for about 2 to 3 minutes, then stir until a ganache forms.
  6. Add a crepe to a large plate. Spread a thin layer of pastry cream over the top and top with another crepe. Repeat until pastry cream is finished. Top with last crepe, leaving this one without cream. Pour ganache over the top of the crepes.