Banana Bread Crêpe “Cake”

Banana Bread Crêpe Cake (via Smitten Kitchen)

Brunch.  The only word I uttered when I saw this recipe on Smitten Kitchen’s site.  I had to plan a brunch with my friends JUST so I could make this ridiculous concoction.  And was it ever worth it.   Lighter than air crêpes are stacked, separated only by a barely sweetened tart and tangy cream cheese & Greek yogurt mixture.  Then, the pièce de résistance: BUTTERSCOTCH.  Not just any old butterscotch, either.  Toasted walnut butterscotch.  I don’t have to tell you how amazing walnuts become when they are toasted, but when they are stirred into a simmering butterscotch, they take on a whole new persona.

Visually, this cake is a masterpiece, albeit a bit messy.  I used a larger pan than was necessary to make the crêpes, so there were less of them.  This would have been even taller otherwise!  The flavor is very delicate.  You don’t taste much of the banana as it mellows due to the cinnamon and nutmeg in the batter and even further once paired with the cream cheese filling.  The overall taste is, oddly enough, almost a pumpkin flavor.  This set my creative juices flowing and you can count on there being a pumpkin version of this very cake come Fall.  Think upscale pumpkin roll (and easier, let me tell you!).

Do not be intimidated by this.  Once you try crêpes, they get easier with each one.  They keep wonderfully in the fridge for a few days and can be frozen as well.  It is a showstopper, one that begs for company to help you eat it.  Not to mention that a potluck brunch with the girls is a fantastic way to start your Saturday.  I’m already anticipating planning another one this summer…

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