“Deconstructed Éclair” Crêpes

Deconstructed Eclair Crepes
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Quick Facts:

Serves 6


1 cup cream
4 ounces finely chopped chocolate
2 cups half & half
4 eggs
½ teaspoon vanilla
1 tablespoon sugar
1 cup flour
Pinch salt
Melted butter

Vanilla Pastry Cream
2 cups milk
½ vanilla bean or 1 tsp vanilla extract
½ cup sugar
3 Tbsp cornstarch
½ teaspoon salt
2 eggs
½ stick butter cubed

You'll Need:

Crêpe pan

Recipe Description:

This recipe will be featured in the Mt Pleasant class "Crazy for Crepes" on 10/12 at 4:00 pm.


1. Heat cream to the boiling point. Pour over melted chocolate and stir occasionally until chocolate is incorporated. Let cool to room temperature.
2. Place half & half, eggs and vanilla in blender. Blend until well mixed. Add sugar, flour and salt and blend again.
3. Strain and refrigerate at least two hours or overnight.
4. Heat the crêpe pan on medium until drops of water dance on it. Brush lightly with melted butter. Pour ¼ cup batter into the center of the pan and tilt it in all directions quickly. After 30 seconds or so the bottom of the crêpe should be lightly browned. Lift the edge to check. Turn the crêpe with your fingers or a spatula and cook it 15 to 20 seconds on the second side.
5. Spread the inside of crepes with pastry cream (instructions below). Fold over and spread with a little more pastry cream then fold into triangles. Drizzle with chocolate sauce.

Vanilla Pastry Cream
1. Bring milk to a boil with split and scraped vanilla bean, if using
2. Whisk together sugar, cornstarch, and salt in a large bowl and gradually add the eggs, whisking until smooth.
3. Placing the bowl on a kitchen towel as close to the pot as possible use a ladle to temper the egg mixture. This means pouring one ladle full at a time with one hand and whisking with the other. Once you have added ½ of the milk you can pour or ladle the remainder into the bowl.

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