Soft, delicate, and irresistibly creamy — Milk Crepes with Custard Cream Filling are a classic dessert that never goes out of style. These paper-thin crepes, filled with smooth vanilla custard, bring comfort and elegance to your table in equal measure. Whether served for breakfast, dessert, or a sweet afternoon snack, this treat is a nostalgic favorite for many and an exciting discovery for others. With just a handful of ingredients you probably already have at home, you can whip up this luscious dish with ease.
Cooking Time
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Preparation Time: 25 minutes
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Cooking Time: 35 minutes
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Total Time: 1 hour
Ingredients
For the Crepes:
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400 ml milk (1 2/3 cups)
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4 eggs
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2 tablespoons sugar
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1 teaspoon vanilla sugar (5 g)
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30 g butter, melted (about 2 tablespoons)
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A pinch of salt
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180 g flour (1 1/2 cups)
For the Custard Cream:
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500 ml milk (2 cups)
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2 eggs
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100 g sugar (1/2 cup)
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40 g cornstarch (1/3 cup)
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70 g butter (about 5 tablespoons)
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10 g vanilla sugar (2 teaspoons)
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A pinch of salt
Step-by-Step Cooking Directions
To Make the Crepes:
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In a large bowl, whisk together the eggs, sugar, vanilla sugar, and a pinch of salt until smooth.
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Slowly add in the milk, continuing to whisk until fully incorporated.
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Sift in the flour and mix well to avoid any lumps.
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Stir in the melted butter and mix until the batter is smooth and slightly runny.
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Let the batter rest for 10–15 minutes to relax the gluten.
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Heat a non-stick pan over medium heat and grease lightly.
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Pour a small ladle of batter into the pan, swirling to coat the bottom evenly.
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Cook for 1–2 minutes or until the edges lift slightly and the underside is golden.
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Flip and cook for another 30 seconds.
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Repeat with the remaining batter. Stack crepes and set aside.
To Make the Custard:
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In a saucepan, whisk together eggs, sugar, vanilla sugar, salt, and cornstarch.
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Slowly add the milk while whisking to combine.
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Place over medium heat and stir constantly until the mixture thickens to a pudding-like consistency.
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Remove from heat and add the butter, stirring until fully melted and smooth.
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Let the custard cool, stirring occasionally to avoid skin forming.
To Assemble:
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Lay one crepe on a plate.
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Spread 1–2 tablespoons of custard across the crepe.
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Roll it up or fold into quarters.
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Repeat with remaining crepes and custard.
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Chill for 30 minutes for best flavor, or serve immediately.
Nutritional Information (Per Serving – 1 Filled Crepe)
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Calories: 210 kcal
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Protein: 6 g
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Carbohydrates: 22 g
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Sugars: 8 g
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Fat: 10 g
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Saturated Fat: 5 g
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Fiber: 0.5 g
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Sodium: 90 mg
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Calcium: 90 mg
The Origins and Popularity of the Recipe
Crepes originated in Brittany, France, and have been beloved across Europe for centuries. The concept of pairing them with custard is rooted in French patisserie, where silky creams and delicate batters are often combined. Today, crepes are enjoyed worldwide, with variations spanning from Japan’s street-style sweet wraps to Hungary’s custard-filled palacsinta.
This recipe has gained popularity for its simplicity and decadence — offering the creamy texture of custard with the elegance of a thin pancake.
Reasons Why You’ll Love This Recipe
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Easy to Make: The batter and custard use staple ingredients you likely already have.
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Velvety Texture: The contrast between the airy crepe and rich custard is perfection.
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Versatile: Serve hot or cold, roll or fold, plain or topped — it’s your choice!
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Family Favorite: Loved by kids and adults alike.
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Make-Ahead Friendly: Prepare the crepes and custard in advance for easier assembly.
Health Benefits
While indulgent, this dish also provides:
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Protein from eggs and milk
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Calcium for bone health
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Energy from healthy fats and carbs
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Antioxidants from vanilla and eggs
To make it lighter, you can substitute low-fat milk, reduce the sugar, or use Greek yogurt in place of some butter in the custard.
Serving Suggestions
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Dust with powdered sugar for a simple finish
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Drizzle with chocolate or caramel sauce for an extra treat
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Top with fresh berries or sliced bananas
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Serve warm with coffee or chilled with tea
Common Mistakes to Avoid
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Too thick batter: Always rest and thin it if needed.
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Lumpy custard: Constant stirring is key; don’t walk away from the stove.
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Overcooking crepes: They should be soft and pliable, not crispy.
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Stacking hot crepes: Let them cool slightly to avoid sticking.
Pairing Recommendations
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Drink Pairing: Try it with vanilla chai, cappuccino, or a chilled Moscato.
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Side Ideas: Pair with a light fruit salad, citrus compote, or whipped cream.
Cooking Tips
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Use a non-stick or crepe pan for best results.
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Whisk the custard over medium-low heat to avoid curdling.
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Let the crepes rest before filling to enhance flavor and texture.
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Refrigerate leftover crepes in parchment paper layers.
Similar Recipes to Try
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Strawberry Cream Cheese Crepes
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Chocolate Hazelnut Crepes
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Lemon Ricotta Pancakes
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Custard-Stuffed Puff Pastry
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Vanilla Pudding Layer Cake
Variations to Try
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Chocolate Custard: Add 2 tbsp cocoa to the cream.
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Matcha Custard: Use 1 tsp matcha powder for a green tea twist.
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Fruit Layered Crepe Cake: Stack with berries between each layer.
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Gluten-Free: Use rice flour or a gluten-free all-purpose blend.
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Savory Crepes: Skip the sugar and fill with cheese or mushrooms.
Ingredient Spotlight: Eggs
Eggs play a key role in both the crepe and the custard. They bind the batter, add richness, and help thicken the custard. Packed with protein, choline, and vitamin D, eggs provide structure and nutrition in one.
Conclusion
Milk Crepes with Custard Cream Filling offer an elegant dessert experience using simple ingredients and a touch of technique. Whether for a Sunday brunch or a cozy weeknight dessert, this recipe is sure to impress. Once you’ve made them, you’ll see why this treat has stood the test of time. Don’t be surprised if it becomes your go-to dessert for every occasion!
10 Comprehensive Frequently Asked Questions (FAQs)
1. Can I make the crepe batter in advance?
Yes, you can make the batter and refrigerate it for up to 24 hours. Stir before using.
2. What if I don’t have vanilla sugar?
Use 1/2 teaspoon of vanilla extract instead.
3. Can I use whole wheat flour?
Yes, though the texture will be slightly denser. You can do a 50/50 mix.
4. How do I prevent crepes from sticking?
Use a non-stick pan and lightly oil the surface between crepes.
5. Can I freeze the crepes?
Yes. Stack with parchment in between, wrap tightly, and freeze for up to 2 months.
6. Is there a dairy-free version?
You can use almond milk and dairy-free butter, but results may vary slightly.
7. How long can I store the custard?
Refrigerate for up to 3 days in an airtight container. Stir before using.
8. Can I use the custard for other desserts?
Absolutely! It’s perfect for cream puffs, eclairs, or as cake filling.
9. What if my custard is too thin?
Return to heat and cook a bit longer, whisking constantly until thickened.
10. Can I make this without a mixer?
Yes, but whisk vigorously by hand, especially for the custard, to avoid lumps.