Minty chocolate coating layers of eggy crepes and pastry cream make this divine dessert something special for any occasion. Need a cake for mother’s day? Look no further! This Minty Boston Cream Crepe Cake is one of the most decadent and delicious desserts I have made that I did not bake in the oven!

Minty Boston Cream Crepe Cake

A few weeks ago I was chatting with my youngest son on FaceTime. We were discussing my blog, and like I often do, I asked Christopher what I should make. He pressed his lips together and looked at me and said “Hmm. How about Boston Cream Pie?” I was like “Ok” and thought that was one thing his dad used to ask for as his birthday cake when we were together. Seems like father and son share a mutual love of Boston Cream Pie!

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As the days went by, Christopher’s request did not stray far from my mind. Then I saw that there was a contest being held by Florida Dairy Farmers for the Food Wine Conference. First place winner will receive a year’s supply of milk, iPad mini, a gift basket, ticket to the conference, and thier recipe featured on the Florida Dairy Farmers website.

For full contest info go here: FWCon makeitwithMILK recipe contest.

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I decided I had to enter this contest. After all, my Dad was a dairy farmer as well as my uncles. I’ve been around cattle and milk all my life. I’m very familiar with the process of dairy farming from the old days (when the milk was put through a strainer into a can and picked up by trucks!) to the new days when my dad actually had a milkline installed. Even Grumpy was in the business, however his business was installing the milking parlor lines, not milking the cows.

My job as the farmer’s daughter was not the most fun. I got to clean out the heifer barn and brush the cattle down. In the summer I was good to go on the tractor raking the hay and tossing haybales! Considering my family history with dairy farming, I figured, if I didn’t at least enter this contest, then I was not doing all the hard labor our families put forth to produce that milk justice!

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In thinking about this cake, I knew I would have to make a pastry cream that held up well. I figured the glaze would have to be one that hardened and would help hold it all together. I knew layering with any kind of cream would likely be disastrous! Although I was successful in making my cake stay together, it was definitely a challenge. I think a little less pastry cream between my crepes would have been a better idea.

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Beauty is in the eye of the beholder, or should I say rather that deliciousness is in the mouth of the eater in this case? While this Minty Boston Creme Crepe Cake is “rustic” to say the least, it was certainly delicious! What is better than a homemade pastry cream made with milk and butter?

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To meet the requirements of this contest I had to use at least 1 cup of milk and one other dairy product. I used 2 cups of milk in the pastry cream along with 2 cups of milk in the crepes. I was more than good to go with the milk. I made up for the rest of it with the butter.

I’m really hoping I win this contest! So, sit down, have a slice, and please wish me luck!

Minty Boston Cream Crepe Cake
Recipe Type: Dessert
Author: Grumpy’s Honeybunch
Serves: 12 servings
Ingredients
  • Crepes:
  • 2 cups 2% milk
  • 1/2 cup water
  • 1 cup flour
  • 4 large eggs
  • 1/2 teaspoon salt
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (to use for cooking crepes)
  • Pastry Cream:
  • 2 cups 2% milk
  • 1/3 cup granulated sugar
  • 6 egg yolks
  • 1/2 cup cornstarch
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • Glaze:
  • 1-1/2 cup chocolate chips
  • 5 tablespoons butter
  • 1/8 teaspoon mint extract
  • 1 tablespoon light corn syrup
Instructions
  1. Make crepes by placing milk, eggs, water, melted butter and vanilla extract in blender. Blend well. Add flour, 1/2 cup at a time, blending well after each addition. Place mixture in refrigerator and let sit for about 1 hour. When ready to cook the crepes, you will need two tablespoons of butter, a 1/3 cup measure and an 8-inch skillet. Heat the skillet over medium heat with a little bit of the butter. When the butter melts, swirl it around in the pan to coat the bottom. Your butter will start to get bubbly and that is when you will want to add the crepe batter. Using a scant 1/3 cup measure and pour the batter into the center of the skillet. Swirl the batter in the skillet to coat the bottom. Cook 1-2 minutes until crepe starts to look “dry” on the top. Give the pan a slight shake and the crepe should move around a little on it’s own. Flip with a spatula and cook about 30 seconds more. Move crepe to a plate. Continue with rest of the batter until all crepes are cooked. Place a piece of wax paper between each crepe as you stack them to prevent from sticking. Let cool and store in refrigerator until ready to assemble cake.
  2. To make pastry cream, place milk in heavy bottomed saucepan and turn heat to medium. Bring milk to a low simmer. While milk is coming to temperature, whisk together egg yolks, sugar, and cornstarch. Mixture will be thick to begin with however, as you continue to stir it will loosen up and become batter like.
  3. Temper the egg mixture by gradually whisking 1/2 cup of the hot milk into it. Once you have tempered the egg mixture, you will whisk the egg mixture into the hot milk in the saucepan over a medium heat. Whisk constantly and slowly pour the egg mixture. The mixture will get very thick. Keep whisking as you cook the custard and cook for about 2 minutes after all the egg mixture has been added to the milk.
  4. Place the custard in a bowl and lay a piece of plastic wrap over the top of custard to prevent a skin from forming on top. Cool and refrigerate overnight.
  5. To assemble, place about 1 tablespoon pastry cream on top of crepe and spread to edges of crepe. Place another crepe on top and repeat with pastry cream. You should have used about 25 crepes and all off the pudding. Don’t use more than a tablespoon of pastry cream or your crepe cake will be very unstable as it builds up.
  6. Make chocolate glaze by melting chocolate chips and butter in microwave for 30 seconds. Remove from microwave and stir. Return to microwave and heat another 15-20 seconds. Remove and add corn syrup and mint extract. Stir until smooth.
  7. To glaze cake, spoon chocolate over top of cake. Spread chocolate around the top of crepe, allowing chocolate to drizzle down the sides. Continue to spoon glaze on top, spreading chocolate to sides of crepe cake. Because the cake has the thin layers, some of the chocolate may drip over and not coat the sides. With a small spatula, scoop up the chocolate that accumulated at the bottom of the cake and spread it around the sides. As you are frosting, the chocolate glaze will begin to harden some, making it easier to coat the sides of the cake. Refrigerate for at least one hour before serving.
Notes
For a pastry cream that does not weep be sure to always use egg yolks. Do not substitute whole eggs. Cornstarch is the better thickening agent than flour and I do not recommend substituting flour for the cornstartch.

 

Minty Boston Cream Crepe Cake