Like heck I’m waiting for crêpes to cool… I’ve got things to do and places to see.
Because I couldn’t get the flavor combination of banana and vanilla and apricot out of my head.
This cake is thus approved for every meal of the day.
Banana Apricot Crêpe Cake
for the banana crêpes:
adapted from Smitten Kitchen
4 tablespoons coconut oil, melted
1 6 ounce banana, peeled
1 cup almond milk
1/4 cup plus 2 tablespoons white whole wheat flour
1/4 cup plus 2 tablespoons all purpose flour
2 tablespoons natural sugar
big pinch sea salt
pinch each cinnamon, cloves, and nutmeg
Whir all ingredients together in a food processor.
Let batter rest for at least 20 minutes.
To make the crêpes, heat a 6 inch skillet up on medium high heat.
Brush with coconut oil- you should only have a thin film.
Pour about 2 tablespoons of batter into the pan and immediately swirl to coat the bottom of the pan.
Cook for 1 to 2 minutes until the top is cooked and the bottom is golden brown.
To flip, use a spatula to pick up the edge, then gently use your fingers to pick up and flip the crêpe. (Don’t be a baby. It’s not that hot.)
Continue until all batter is used up.
for the Greek yogurt and ricotta filling:
1/3 -1/2 cup Greek yogurt, depending on how loose you want your filling and/or how thick you want the filling layers to be. I used closer to 1/2 a cup.
1/3 cup part skim ricotta
1/3 cup powdered sugar
Whisk all ingredients together. Set aside and let thicken slightly.
for the apricot-vanilla compote:
15 dried California apricots
1 vanilla bean or 2-3 already used pods (I fished some used ones out of my sugar)
Roughly chop the apricots.
Place in a heat safe bowl with the vanilla pod (cut the pod up into 2 1/2 inch chunks if it is whole).
Pour boiling water over to cover completely.
Allow to sit for 15 minutes, until the apricots are softened and there are vanilla seeds floating in the water.
Drain most of the water, reserving 2-3 tablespoons.
Scrape the insides of the vanilla beans out and place in a food processor along with the reserved water and the apricots.
Pulse until a slightly chunky paste forms. Set aside.
for the caramel sauce:
adapted from the NYT
1/4 cup sugar
1 tablespoon water
2 tablespoons light cream
1/2 tablespoons butter
big pinch of sea salt (around 3/4 teaspoon)
Add the sugar and water to a heavy bottomed saucepan and cook on medium heat until light amber, 5-7 minutes.
Remove from heat and immediately stir in cream.
Mixture will bubble and steam, so beware.
Whisk in butter and salt; use before completely cooled.
To loosen it up again before use, microwave it for a few seconds until it is liquid.
Cut up a large banana into thin slices.
Begin layering the crepes, spreading each with yogurt filling, then either banana slices or apricot filling.
Alternate the banana and apricot.
Once your last crêpe is on the cake, pour the caramel over top.
If desired, you can stack some toasted hazelnuts on top before pouring the caramel.
Allow the caramel to set slightly, then serve.