Brandied Custard Crepe Filling Recipe

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Brandied Custard Crepe Filling

Vickie Parks


I've been making this for more than 40 years, it's about the only recipe I use any more for a filling for breakfast crepes. It's the best custard base I've ever tried, so creamy and sweet. When the kids were much younger, I left out the brandy and it's just as good. But the brandy really does liven up the filling, so I recommend using it if possible. I've also used it to sweeten up a bowl of fresh fruit.

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5 Min


15 Min


Stove Top


1 c
1/2 c
granulated sugar
2 Tbsp
2 large
eggs, beaten
1/4 c
brandy, room temperature (optional)
1 tsp
vanilla extract
3-4 c
sliced strawberries (optional)

Directions Step-By-Step

In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes).
Add 1/4 of the hot milk mixture to the beaten eggs, and blend well.
Add the egg mixture to the remaining hot milk mixture in the saucepan and stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely.
For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Dairy
Regional Style: French
Dietary Needs: Low Sodium, Low Carb
Other Tag: Quick & Easy