Banana & Butterscotch Crepe Cake
Prep time
Cook time
Total time
Serves: 10
For the Crepes
  • 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
For the Banana Cream:
  • 3-4 ripe bananas
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • 2-4 Tbsp coconut butter (or cream) to reach desired thickness
For the Butterscotch Sauce:
  • 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)
For the Crepes
  1. Whisk eggs, and add in kombucha, milk, vanilla and melted butter. Whisk well to combine.
  2. In a separate bowl mix together potato starch, tapioca, salt and coconut sugar.
  3. Add to wet ingredients and mix well. The batter will be very runny.
  4. Strain batter through a fine sieve (optional).
  5. Heat an omelet pan over low-medium heat.
  6. Melt a small amount of butter and add enough batter to cover bottom of the pan.
  7. Cook until bubbling about 1-2 minutes per side.
  8. Flip (may need to be done with fingers) and continue cooking until done.
  9. Remove and repeat with remaining batter.
For the Banana Cream:
  1. Add bananas, maple syrup, vanilla and coconut butter or heavy whipping cream to a blender. Puree until smooth. Should be creamy and spreadable
  2. **IF it is too thin add additional banana and/or coconut butter.
For the Butterscotch Sauce:
  1. 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).
  2. Remove from heat and add vanilla and sea salt (adding more if desired).
  3. Let sit until slightly cooled and thickened.
For the Crepe Cake:
  1. Layer 2 crepes with 3 Tbsp banana cream. Repeat until all crepes have been used.
  2. Pour on the top of the finished crepe cake.
  3. Store in the refrigerator and enjoy!
Recipe by Simple Roots at