It's crepe Monday once again and I decided I would make Boston Cream pie crepes since Louis loves Boston cream anything, and I also make a cinnamon roll crepe because it's been way to long since I had a good cinnamon roll (and I am way to lazy to make actual cinnamon rolls haha). You can find the recipe for basic sweet crepes here.
For the Boston Cream pie you will need
1 cup cold milk
1 box of vanilla instant pudding mix
1/2 cup heavy whipping cream
For the chocolate topping you will need either
1 jar of Hershey's hot fudge or if you want to make your own chocolate sauce you will need
1 cup of chocolate chips
3 tbsp butter
1/8 cup of milk
For the filling you need to first whip the heavy whipping cream using a hand mixer on high until the cream is stiff
In a separate bowl mix the instant pudding mix with the 1 cup of milk until it starts to set.
Place in fridge for a minute or two so the pudding can fully set.
Next fold the whip cream into the vanilla pudding gently.
Place bowl in the fridge until the crepes are ready to be assembled.
If you are making the chocolate sauce you will need to place the butter and milk in a bowl and microwave for 30-45 seconds until the mixture starts to bubble a little. Make sure to watch carefully so it does not spill over.
Next add the cup of chocolate chips into the bowl and mix around until all the chocolate is melted and smooth. If you need to you can pop the bowl back in the microwave for 10 second intervals until the chocolate is melted.
If you are not that fond of using a microwave like me then place the butter and milk into a pot and heat over medium heat until the butter is fully melted. Pour in the chocolate chips and keep mixing until the chocolate is smooth and fully melted.
Scoop some cream into a pastry bag or ziplock
Cut the tip and pipe some filling into the middle of the crepe
Fold the crepe over and drizzled with chocolate sauce
Inspiration for this crepe recipe was from: http://www.the-girl-who-ate-everything.com/2012/02/boston-cream-pie.html
For the cinnamon roll filling you will need
1 cup of heavy whipping cream
1/4 cup powdered sugar
1teaspoon cinnamon
1 teaspoon vanilla extract
For the cinnamon drizzle you will need
1/2 stick of butter melted
2/3 cups of brown sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla
And for the cream cheese drizzle you will need
1/2 cup butter softened
1/4 cup powdered sugar
4 oz of cream cheese
1 teaspoon vanilla
Pinch of salt
In a bowl add the heavy whipping cream, powdered sugar, cinnamon and vanilla extract.
Whip with a hand mixer on high until it forms stiff peaks
For the cinnamon drizzle melt the butter in the microwave for 30 seconds or until melted
Mix in cinnamon, brown sugar and vanilla
For the cream cheese mixture first mix the cream cheese and butter together until soft
Mix in the powdered sugar, vanilla and salt.
Place in microwavable bowl and microwave for 30-45 seconds until runny.
To assemble:
Scoop cinnamon whip cream into a pastry bag or ziplock
Fill the middle of the crepe then fold over
Take a spoon and drizzled the melted cinnamon mixture over the crepe
Next take the melted cream cheese mixture and drizzle that on top of the crepe also. Enjoy!
Inspiration for this recipe was from: http://lecremedelacrumb.com/2014/02/cinnamon-roll-crepes.html
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