Should we start with that sauce? That amazingly thick and addictive butterscotch sauce? Or the thin, delicate layers of slightly sweet crepes held together with banana cream?
Okay, the sauce.
If you are anything like me, the sauce completes your life. It is the lub to your dub. Saaaaaauuuucce the very essences that completes all recipes. Now, we aren’t talking about just any butterscotch, but simply the best (and easiest) most delicious sauce I’ve ever created.
That is homemade, five-minute, five-ingredient butterscotch sauce. It is so ridiculous, it may even bring tears to your eyes and you will wonder why it took so long to find such a lovely wonder of life. Did you catch that? With only five-ingredients and only five minutes you will have the most amazing secret weapon that can make any problems vanish.
It’s straight up hypnotizing. So much so that I believe I filled a bowl and plopped a spoon in it and let my daughter go to town…for breakfast. I know, it wasn’t my proudest moment as a parent, but seriously with a fraction of the amount of sugar as normal butterscotch and loaded with healthy fats, it could have been much worse.
The moment I handed her the bowl and told her to go to town was like the gates of Heaven opened. Her look was a combination of disbelief and amazement. Her look said it all. Has mom, the nutrition nut, lost her mind? And then it switched to, I like this mom please give me more. The girl was living on a cloud for that moment and declared it better than ice cream. Sometimes we just have to live, right?
Plus, kids don’t lie. Taken straight from her mouth, the butterscotch alone could be dessert.
But to class it up a bit I thought I would add the crepe cake.
Okay, the reality, the crepe cake came first, butterscotch second. And who am I to complain? That luscious stack of crepes held together with a slightly sweet banana cream is pretty remarkable in itself. Layer, upon layer, upon layer creates a pretty visually attractive dessert, not to mention the amazing flavor.
It’s not over the top sweet, just the perfect hint of rich, sweet satisfaction. Sweetened with coconut sugar and a dash of maple syrup which both have a more concentrated flavor so you can get away with far less. Good for brunch, ->COUGH<- breakfast, your next shower or party. Trust me, you will impress your guests with this one.
Thick butterscotch poured over the top of a mile-high pile of crepes that have been stuffed with banana cream.
I’m tearing up and lost for words. Maybe there are none to describe this wonder of the world. My love of food may be summed up in this; layers upon layers upon layers coated in sauce.
Don’t forget to check out my first [nerdy] food video from yesterday and my crepe cake time-lapse below. And of course share this with your crepe loving friends, because you have those right? Who knows you share the recipe, you never know who might make it for you to sample. See how this stuff works 😉
Happy Sweet Friday!
- 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!
**The crepe cake shown in the photo was a double batch of crepes to get the desired height (along with possibly eating some of them along the way).