Ingredients Overview
Before starting, it’s important to understand that this recipe has three main components:
- The crêpe batter
- The creamy filling
- The vanilla custard sauce
Each part is simple on its own, but together they create a luxurious dish.
Ingredients for the Crêpes
- 2 cups all-purpose flour
- 3 large eggs (room temperature)
- 2½ cups whole milk (room temperature)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons melted butter (plus more for cooking)
Ingredients for the Creamy Filling
- 1½ cups heavy whipping cream (cold)
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons cream cheese (optional, for extra richness)
Ingredients for the Vanilla Custard Sauce
- 2 cups whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 1½ teaspoons vanilla extract
- A pinch of salt
Preparing the Crêpe Batter
In a large mixing bowl, add the flour, sugar, and salt. Whisk them together to evenly distribute the dry ingredients. This step helps prevent lumps later.
In another bowl, lightly beat the eggs. Add the milk and vanilla extract, then whisk until fully combined. Slowly pour the wet ingredients into the dry mixture while whisking continuously. This gradual mixing is key to achieving a smooth batter.
Once the batter is combined, add the melted butter and whisk again. The batter should be thin and pourable, similar to heavy cream. If it feels too thick, add a little more milk, one tablespoon at a time.
Cover the batter and let it rest for at least 30 minutes at room temperature. Resting allows the gluten to relax and the flour to fully hydrate, resulting in softer, more tender crêpes.
Cooking the Crêpes
Heat a non-stick pan or crêpe pan over medium heat. Lightly grease it with butter using a paper towel.
Pour about ¼ cup of batter into the center of the pan. Immediately tilt and rotate the pan in a circular motion so the batter spreads into a thin, even layer.
Cook the crêpe for about 60–90 seconds, or until the edges start to lift and the bottom is lightly golden. Flip gently using a spatula or your fingers, then cook the other side for about 30 seconds.
Transfer the cooked crêpe to a plate and repeat with the remaining batter. Stack the crêpes on top of each other; they won’t stick.
Set aside and let them cool completely before filling.
Making the Creamy Filling
In a chilled mixing bowl, add the cold whipping cream. Using a hand mixer or stand mixer, whip the cream on medium speed until soft peaks begin to form.
Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form. Be careful not to overwhip, as the cream can turn grainy.
If using cream cheese, soften it slightly and beat it separately until smooth. Gently fold it into the whipped cream using a spatula. This adds structure and a subtle tang that balances the sweetness.
Cover and refrigerate the filling until ready to use.
Preparing the Vanilla Custard Sauce
In a saucepan, pour in the milk and heat over medium heat until warm but not boiling. You should see steam but no bubbles.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale in color.
Slowly pour about ½ cup of the warm milk into the egg mixture while whisking constantly. This step is called tempering and prevents the eggs from curdling.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring continuously with a whisk or spatula.
After a few minutes, the mixture will begin to thicken. Continue stirring until the custard coats the back of a spoon. Do not let it boil.
Remove from heat and add the butter and vanilla extract. Stir until fully incorporated.
Transfer the custard to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming. Let it cool slightly before serving.
Assembling the Stuffed Crêpes
Lay one crêpe flat on a clean surface. Spoon a generous amount of creamy filling onto one side of the crêpe.
Fold the crêpe in half, then fold again into a rectangle or roll it tightly, depending on your preference.
Repeat with the remaining crêpes and filling.
Arrange the stuffed crêpes neatly on a serving plate.
Serving with Custard Sauce
Warm the custard sauce gently if it has cooled too much. It should be thick but pourable.
Drizzle the custard generously over the crêpes, letting it flow naturally down the sides. The sauce adds moisture, sweetness, and a luxurious finish.
For an extra touch, you can dust lightly with powdered sugar or add a few fresh fruits on the side.
Tips for Perfect Crêpes
- Always rest the batter for better texture
- Use a non-stick pan for easy flipping
- Keep heat medium to avoid burning
- Whisk custard constantly to prevent lumps
- Serve immediately for the best taste and texture
Flavor Variations
You can easily customize this recipe:
- Add lemon zest to the filling for freshness
- Use chocolate custard instead of vanilla
- Fill with pastry cream or mascarpone
- Add caramel or honey drizzle on top
Storage and Make-Ahead Advice
Crêpes can be made one day ahead and stored covered in the refrigerator. The filling should be prepared fresh for best results. Custard sauce can be refrigerated for up to 2 days and gently reheated.
Final Thoughts
These creamy stuffed crêpes with vanilla custard sauce are soft, rich, and comforting. They combine simple ingredients with classic techniques to create a dessert that feels elegant yet homemade. Whether you serve them for family, guests, or a special treat for yourself, they are guaranteed to impress.