Crêpes Filled With White Chocolate Custard
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This can be enjoyed for breakfast, brunch and even for dessert! The crêpes and custard can be prepared the night before. Makes 10-12 crêpes.
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy whipping cream
  • 4 tablespoons butter, melted. Plus 1 tablespoon for pan.
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 cup sifted all purpose flour
  • White Chocolate Custard recipe
  • 1 pint sliced strawberries
  • powdered sugar for garnish
  1. Whisk together the eggs, whole milk and heavy cream.
  2. Add and stir in the melted butter, vanilla and sugar.
  3. Whisk in the sifted flour.
  4. Use a hand mixer to get the rest of all the flour lumps out of the batter.
  5. Allow the batter to rest for 30 minutes (at room temperature) or refrigerate over night.
  6. Preheat a medium non-stick frying pan.
  7. Add 1 tablespoon of butter to the pan.
  8. When the butter is all the way melted, your pan is ready for the batter.
  9. Drop 1/2 cup of batter into the center of the pan.
  10. Swirl the pan by the handle to circulate the batter towards the edges.
  11. Once the edges start to look dry, flip the crêpe for the other side to cook.
  12. Cook crêpes about 1-2 minutes on each side.
  13. The crêpe will be able to slide right out of the pan onto a plate.
  14. Continue with the rest of the batter.
  15. Spoon some White Chocolate Custard in the center of the crêpe and fold over.
  16. Put a little extra custard on the top of the folded crêpe with sliced strawberries.
  17. Sprinkle and garnish with powdered sugar.
The first crêpe is usually not the best one. So, don’t give up and continue with the rest of the batter!
Recipe by Simply Gloria at