Banana Bread Crepe Cake with Butterscotch
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Ingredients
11-12 crepes
- 4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
- 1 large ripe banana (about 6 inches long, should yield a scant 1/2 cup peeled, pureed)
- 1 cup milk
- 3/4 cup all-purpose flour
- 4 large eggs
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 8 ounces cream cheese, well-softened
- 1 1/2 cups plain Greek-style yogurt
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup packed dark brown sugar
- 1 tablespoon unsalted butter, at room temperature
- 1/2 cup chopped walnuts, toasted
- 1/4 teaspoon flaky sea salt, or to taste
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Preparation
Step 1
Blend the banana in a food processor until smooth. Add melted butter and blend again.
Step 2
Add milk, flour, eggs, light brown sugar, vanilla extract, salt, cinnamon, nutmeg, and cloves. Blend until combined.
Step 3
Transfer batter to a bowl, cover with plastic wrap, and chill for at least an hour, preferably overnight.
Step 4
Heat a medium skillet over medium-high heat and brush the pan with melted butter.
Step 5
Pour 1/4 cup batter into the skillet, swirl until it evenly coats the bottom, and cook for 2-3 minutes.
Step 6
Flip the crepe and cook for another 30 seconds before transferring to a plate. Repeat with remaining batter.
Step 7
Let crepes cool completely.
Step 8
Whip the cream cheese until fluffy, then beat in Greek yogurt, sugar, and vanilla extract until rich and fluffy.
Step 9
Lay the first crepe on a cake plate and spread with 1/4 cup of the cream cheese-yogurt filling.
Step 10
Repeat with all but the last crepe which should remain unfilled as the lid.
Step 11
Combine cream, dark brown sugar, and butter in a saucepan over medium-high heat. Bring to a boil, then simmer for 10 minutes.
Step 12
Stir in vanilla, salt, and walnuts.
Step 13
Pour butterscotch sauce over the crepe stack, pushing it to the edges. Serve immediately or keep in fridge until ready to serve.
Step 14
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Chef's notes
Crepes keep well in the fridge for a few days and can be reheated.
To enhance the banana flavor, add thin slices of banana between crepe layers.
If serving butterscotch sauce on the side, double its yield and keep it warm.
