Photo courtesy: Deb Perelman of Smitten Kitchen

As you begin to prepare for your spring outdoor gatherings, consider this delicious one of a kind recipe.  The banana bread crepe cake is the perfect combination of sweet, creamy and light.  This crepe goes above and beyond to satisfy everyone’s taste buds. While this banana bread crepe cake is perfect for birthday celebrations, it can also be ideal for a morning brunch gathering with friends and family. Thanks to the creaminess of the cream cheese, the sweetness of the ripe bananas and butterscotch topping, this cake is completely irresistible.

Ingredients

Banana crepes

• 4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
• 1 large, speckly ripe banana (will weigh 6 ounces/170 grams and be about 6 inches long when unpeeled) (should yield a scant 1/2 cup peeled, pureed)
• 1 cup (235 ml) milk
• 3/4 cup (95 grams) all-purpose flour
• 4 large eggs
• 2 tablespoons (25 grams) light brown sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon table salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• A Pinch of ground cloves

Cream cheese yogurt filling

• 8 ounces (225 grams) cream cheese, well-softened
• 1 1/2 cups (345 grams) plain Greek-style yogurt
• 1/3 cup (65 grams) granulated sugar
• 1/2 teaspoon vanilla extract

Walnut butterscotch topping

• 1/2 cup (120 ml) heavy whipping cream
• 1/4 cup (50 grams) packed dark brown sugar
• 1 tablespoon (15 grams) unsalted butter, at room temperature
• 1/2 cup (about 50 grams) chopped walnuts, toasted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt, or to taste

*Serves 11-12, 9-inch crepes or 1 ½-inch cake

Instructions

1. Making the crepe batter:Blend banana in a food processor until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are combined. Transfer batter (which will look pretty thin) to a bowl, cover with plastic wrap and chill for at least an hour, preferably overnight and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.

2. Cooking the crepes:Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 3 minutes. Flip the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.

3. Making the filling:Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.

4. Assembling crepe cake:Lay first crepe on a cake plate or serving platter. Spread with 1/4 cup of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid.

5. Making a walnut butterscotch sauce: Combine the cream, brown sugar and butter in a medium, heavy saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens. You’ll know it’s done when it becomes thick and smells toasty. Stir in the vanilla and salt, then walnuts. Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with your spoon — if it goes over the edge, so be it.

6. Serve immediately, or keep in fridge until ready to serve.

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Image credit:   Deb Perelman of Smitten Kitchen

Recipe source: Smitten Kitchen