Chocolate Crepe Pudding

Recipe provided by Chef Crusco Catering in Austin, Texas


  • Crepe Recipe (cut 8 crepes into 1/2 inch strips about 2-3 inches long)
  • 2 tbsps. butter – (plus extra to butter a large ramekin dish)
  • 1 cup milk
  • 1/2 tsp. vanilla extract
  • 2 tbsps. sugar
  • Small Pinch salt
  • 2 eggs – whisked and beaten
  • 3 tbsps. Semi-sweet Chocolate – chopped into small pieces
  • 3 tbsps. Bitter-sweet Chocolate – chopped into small pieces


  1. Heat oven to 350 degrees. In a small pot on low heat, warm milk, vanilla, sugar, salt and butter. Continue cooking just until butter melts; cool and set aside the pot off the heat.
  2. Using the extra butter, grease a large (4-to-6-cup baking/ramekin dish) and fill it with the Crepe slices.
  3. Once the milk mixture cools, add it slowly to a bowl with the whisked eggs and combine thoroughly.
  4. Pour mixture over the crepe slices and then sprinkle the Chocolate pieces all over the top.
  5. Bake for 30 to 45 minutes or until the custard is set and slightly wobbly. Serve immediately or just warm. Enjoy!