crepes filled with custard

Custard filling:

1. 1. Combine ingredients : In a medium saucepan, whisk together milk, granulated sugar and cornstarch until smooth.
   2. Cooking : Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken.

1. Add egg yolks : In a small bowl, beat egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, stirring constantly to temper the eggs. Return egg mixture to saucepan.
2. Thicken : Continue cooking, stirring constantly, until the cream is thick and smooth. Remove from heat and stir in vanilla extract and butter. Let cool to room temperature.

Pancake batter:

1. Mix dry ingredients : In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
2. Add wet ingredients : In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. Pour wet ingredients into dry ingredients and stir until well combined.
3. Cook the crepes : Preheat a crepe or takoyaki pan over medium heat. Lightly grease the pan with butter or oil. Pour the crepe batter into each cavity, filling about halfway. Cook until bubbles form on the surface and the edges begin to look set.
4. Add the custard : Pour a small amount of custard into the center of each crepe. Cover with a little more crepe batter.
5. Flip and Cook : Carefully flip the crepes and cook until the other side is golden brown and the crepes are cooked through.

Serve:

1. Cool and serve : Let the crepes cool slightly before serving. Enjoy the delicious crepes filled with warm cream.