Banana & Butterscotch Crepe Cake

• Produce

  • 3 Bananas, ripe

• Refrigerated

  • 12 Eggs

• Condiments

  • 2 tbsp Coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 3/4 cup Palm sugar
  • 1 cup Potato starch
  • 3/4 tsp Sea salt
  • 2 cup Tapioca flour
  • 5 tsp Vanilla

• Dairy

  • 1 cup Butter
  • 1/4 cup Butter, unsalted
  • 1 Cream from
  • 2 cup Milk, full-fat

• Other

  • 1 cup Kombucha (can substitute with more milk

Found on simplerootswellness.com

Description

Ingredients

• 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)

Directions

• 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!