Banana & Butterscotch Crepe Cake
Author: Alexa Schirm
Serves: 10
- 12 eggs
- 1 cup kombucha (can substitute with more milk)
- 2 cup full-fat milk (milk-alternative)
- 2 tsp vanilla extract
- 1 cup potato starch
- 2 cup tapioca flour
- ½ tsp sea salt
- 1 cup melted butter
- ⅓ cup coconut sugar
- 3-4 ripe bananas
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 2-4 Tbsp coconut butter (or cream) to reach desired thickness
- ¼ cup unsalted butter
- ½ cup coconut sugar
- cream from 1 can coconut milk
- 2 tsp vanilla extract
- ¼-1/2 tsp sea salt (depending on taste)
- Whisk eggs, and add in kombucha, milk, vanilla and melted butter. Whisk well to combine.
- In a separate bowl mix together potato starch, tapioca, salt and coconut sugar.
- Add to wet ingredients and mix well. The batter will be very runny.
- Strain batter through a fine sieve (optional).
- Heat an omelet pan over low-medium heat.
- Melt a small amount of butter and add enough batter to cover bottom of the pan.
- Cook until bubbling about 1-2 minutes per side.
- Flip (may need to be done with fingers) and continue cooking until done.
- Remove and repeat with remaining batter.
- Add bananas, maple syrup, vanilla and coconut butter or heavy whipping cream to a blender. Puree until smooth. Should be creamy and spreadable
- **IF it is too thin add additional banana and/or coconut butter.
- Place butter, sugar and coconut cream in a saucepan. Bring to a boil and reduce to a simmer for about five minutes (or until beginning to thicken).
- Remove from heat and add vanilla and sea salt (adding more if desired).
- Let sit until slightly cooled and thickened.
- Layer 2 crepes with 3 Tbsp banana cream. Repeat until all crepes have been used.
- Pour on the top of the finished crepe cake.
- Store in the refrigerator and enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/banana-butterscotch-crepe-cake/
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