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
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.