Banana Crepe Cake with Butterscotch Walnut Glaze

I can’t think of a better recipe to mark my return to foodblogging. After three weeks of paper-writing and late-night studying, I inaugurated the beginning of summer 2012 with another brunch potluck. As fussy as this Smitten Kitchen recipe seemed at first glance, it was actually incredibly easy. I modified it slightly due to time and ingredient constraints, but generally stayed true to SK’s recipe.

As the picture demonstrates, my crepes were nowhere near as evenly sized or circular as SK’s. Nonetheless, the resulting cake was delicious. Next time, however, I think I’ll combat the sweetness of the dish by substituting a tangy blackberry-lemon sauce for the butterscotch walnut glaze.

Banana Crepe Cake with Butterscotch Walnut Glaze (adapted slightly from Smitten Kitchen)


4 1/2 tablespoons butter, melted and cooled

1 large banana

1 cup milk

3/4 cup flour

4 large eggs

2 tablespoons dark brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt (omit if using salted butter)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg


8 ounces cream cheese, softened

1 1/2 cups greek-style plain yogurt

1/3 cup white sugar

1/2 teaspoon vanilla extract


1/2 cup heavy whipping cream (35%)

1/4 cup dark brown sugar

1 tablespoon butter, softened

3/4 cup walnuts, chopped

1/4 teaspoon salt (omit if using salted butter)

Crepes: Blend the banana in a food processor or blender. Add 4 tablespoons of the butter and blend until smooth. Add the remaining crepe ingredients and blend until fully combined. Transfer the batter to a bowl and cover it. Ideally, the batter needs to chill for at least one full hour, but my crepes turned out fine after 45 minutes in the refrigerator. After chilling, stir the batter to redistribute the ingredients. Heat a nonstick pan or skillet over medium-high heat and add the remaining 1/2 tablespoon of butter. Pour 1/4 cup of the batter into the pan and swirl until the pan is covered. Cook the crepe for 2 minutes until the bottom is golden-brown, then flip it and cook for an additional 30 seconds. Stack the crepes on a plate and let them cool completely.

Filling: Whip the cream cheese and yogurt together until smooth. Beat in the sugar and vanilla until fully combined. While the crepes cool, let the filling thicken in the refrigerator. Once ready to use, place a crepe on the plate or serving platter. Spread 1/4 cup of the filling on top of the crepe. Repeat with the rest of the crepes, but do not spread the filling on top of the last crepe.

Glaze: Heat a saucepan over medium-high heat. Add the cream, butter, and sugar and stir until combined. Once it boils, reduce the heat to medium-low and continue stirring. The glaze is done when it becomes thick and smells like toasted sugar. Stir in the vanilla extract, salt, and walnuts, and pour over the crepe cake. Enjoy!


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