Whole Wheat Banana Crepe Cake

Crepes aren't just for breakfast anymore

With fluffy vanilla cream between layers of healthy whole wheat crepes, this cake is great choice. This unique twist on the classic cake will be a welcome surprise to the taste buds of your family and friends as they break into the layers of these spicy crepes that include 8 of our favorite Fair Trade ingredients (full transparency, all Fair Trade ingredients are our favorite, but still...).

Once blueberry season arrives, this dish is one of the first to arrive on the dinner table.

Banana Crepe Cake

 

Ingredients


Crepes

  • 4 TBSP butter, melted and cooled slightly (plus extra for greasing pan)
  • 1 large speckly ripe Fair Trade Certified banana (yields about 1/2 cup peeled, pureed)
  • 1 cup almond milk
  • 3/4 cup whole wheat pastry flour
  • 4 large eggs
  • 2 TBSP Fair Trade Certified sugar
  • 1/2 TSP Fair Trade Certified vanilla
  • 1/4 TSP table salt
  • 1/2 TSP Fair Trade Certified ground cinnamon
  • 1/4 TSP Fair Trade Certified ground cardamom

Cream Cheese Yogurt Filling

  • 8 ounces cream cheese, well-softened
  • 1 1/2 cups plain Greek-style yogurt
  • 1/3 cup Fair Trade Certified granulated sugar
  • 1/2 TSP Fair Trade Certified vanilla

Vanilla Cream

  • 1/2 cup heavy whipping cream
  • 1 Fair Trade Certified vanilla bean (seeds scraped out)
  • 3 TBSP Fair Trade Certified honey

2 pints fresh blueberries

Preparation Instructions

Make the Crepe Batter

Blend banana in a food processor until totally smooth. Add melted butter, blend again. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl (even easier later if it has a spout), cover with plastic wrap and chill for at least an hour, preferably overnight, and up to two days. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.

Cook the Crepes

Heat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan thinly with melted butter. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 to 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 remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.

Make the Filling

Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.

Make the Vanilla Cream

Whip cream cheese until fluffy, then beat in yogurt, 1/2 cup at a time. When fully combined, add sugar and vanilla then beat until rich and fluffy, just another minute.

Assemble Crepe Cake

Lay first crepe on a cake plate or serving platter. Spread with 1/4 cup of the yogurt-cream cheese filling. Repeat with all but the last remaining crepe, which should be stacked but have no filling on top, as it is the lid. Top the final layer with a thick pillow of the vanilla cream and top with fresh blueberries.