A friend recently updated her facebook with a picture of a cake called crepe cake. I never heard about such cake. In fact she also posted a picture of the cake and it just fascinated me as it has layers and layers of this thin look a like pancake. This cake also reminded me of the Indonesian Layer Cake or Kek Spekok as it's called. Because of this my curiosity makes me went onlike and google about this cake. I found a few recipes but after reading the recipes I find that this one is the best among all (source from smittenkitchen.com but I have modified some of the measurement). You have your 5 a day and still able to enjoy the cake. Deeeee-lish!!!!
Oh by the way, it will be easier if you use nonstick pan. And always remember the first or second piece will always go in the trash.
- 60g butter, melted and cool slightly, add extra for greasing pan
- 1 large ripe banana, about 180g
- 1 cup of milk
- 3/4 cup plain flour
- 30g light brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 225g cream cheese, well softened
- 11/2 cups plain Greek yoghurt
- 1/3 cup sugar
- 1/2 tsp vanilla extract
- 3/4 cup whipping cream
- 1/2 cup dark brown sugar
- 25g unsalted butter, at room temperature
- 3/4 cup chopped walnut, toasted
- 1/2 tbsp vanilla extract
- 1/4 tsp salt or to taste
Make the crepe batter: Blend the banana in a food processor until totally smooth. Add in the melted butter and blend again. Add in the remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl or a large measuring jug ( will be easier later as it has a spout), cover with clingfilm and chill for at least an hour, preferably overnight. This batter can keep up to two days. When you remove the batter, it will seem surprisingly thick. Stir it before using to mix up all the ingredients again.
Cook the crepe: Heat a medium nonstick pan or a crepe pan over a medium-high heat. Once heated, brush the pan lightly with melted butter. Pour 1/4 cup batter into the pan, swirling it until it evenly coats the bottom and cook, undisturbed, till the bottom is golden abd the top is set. This takes about 2-3 minutes. Flip the crepe and cook it for 30 seconds on the other side before transferring it to a plate to cool. Repeat with the remaining batter. You can stack your crepes and they will not stick together. Let the crepes cool completely.
Making filling: Whip the cream cheese until fluffy, then beat in yoghurt, 1/2 cup at a time. When well combine, add sugar and vanilla extract and continue to blend until rich and fluffy, just another minutes.
Assemble crepes: Lay the first crepe on a cake plate or serving platter. Spread with 2 tbsp of the yoghurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stached but has no filling on top as it is the lid.
Make walnut butterscotch: Combine the cream, brown sugar and butter in a pan over medium-high heat. Bring to boil ( as above 1st picture), then reduce the heat and let it simmer for 10 minutes, stirring occasionally inh the begining and more frequently as it reduce and thickens. You will know when it's done when it becomes thick and smells toasty. Stir in the vanilla and salt, then walnuts. Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with a spoon- if it goes over the edge so be it.
Serve immediately or keep in the fridge until ready to serve. Crepe cake keeps for up to 3 days.