The only dessert I didn’t want to share

As a baker, wait but I’m not a baker yet. Ok I’ll correct this.

As someone who makes dessert a lot (sounds better, doesn’t it?), I don’t like to eat cake. People are always shocked every time I say it. I do try my cake, just a tiny bite. But not for this one…

 

Banana Bread Crepe Cake with Butterscotch

 

Banana crepes

  • 4 Tbsp butter, melted
  • 1 large (will weigh 6 ounces/170 grams) ripe banana, pureed
  • 1 cup (235 ml) milk
  • 3/4 cup (95 grams) all-purpose flour
  • 4 large eggs
  • 2 Tbsp (25 grams) light brown sugar
  • ½ tsp vanilla extract
  • ¼ tsp table salt
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • Pinch of ground cloves

How it works:

  1. Blend banana in food processor until totally smooth
  2. Add melted butter. Blend again.
  3. Add remaining ingredients. Blend.
  4. Pour to bowl, cover with plastic wrap, chill for at least an hour (preferably overnight up to 2 days). When you remove the batter, it will seem surprisingly thick.
  5. Heat a medium skillet or crepe pan, medium-high heat.
  6. Pour batter into skillet, cook and flip. You know how to make crepe, please.
  7. Repeat and let them cool.

Cream cheese yogurt filling

  • 8 ounces (225 grams) cream cheese, well-softened
  • 1½ cups (345 grams) plain Greek-style yoghurt
  • ⅓ cup (65 grams) granulated sugar
  • ½ tsp vanilla extract

And then…

  1. Whip cream cheese until fluffy, then beat in yoghurt ½ cup (120 ml) at a time.
  2. When fully combined, add sugar and vanilla. Beat until rich and fluffy.

 

Assemble crepe cake: Lay first crepe on a cake plate or serving platter. Spread with yoghurt-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.

 

Walnut butterscotch topping

  • ½ cup (120 ml) heavy whipping cream
  • ¼ cup (50 grams) packed dark brown sugar
  • 1 tablespoon (15 grams) unsalted butter, room temperature
  • ½ cup (about 50 grams) chopped walnuts, toasted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon flaky sea salt, or to taste

Last but not least…

  1. Cream + brown sugar + butter in saucepan, over medium-high heat.
  2. Bring the mixture to boil, then reduce the heat. Let it simmer for 10 minutes.
  3. Stir occasionally in the beginning and more frequently as it reduces and thickens. It’s done when it becomes thick and smells toasty.
  4. Stir in vanilla and salt, then walnuts.
  5. Immediately pour over crepes.

 

I’m kind of sure that you also won’t share this with anyone. So, enjoy!

 

Source: smittenkitchen

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