Whole Wheat Banana Crepe Cake

Welcome, blueberry season

Fair Trade Certified

Breakfast? Dessert? Dinner? Who's to say. With fluffy vanilla cream between layers of healthy whole wheat crepes, this cake is great choice all around. Once blueberry season arrives, this dish is one of the first to arrive on the table.

Banana Crepe Cake

 

Ingredients

For the 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

For the 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

For the vanilla cream

  • 1/2 cup heavy whipping cream
  • 1 Fair Trade Certified vanilla bean
  • 3 TBSP Fair Trade Certified honey

Toppings

  • 2 pints fresh blueberries

Preparation Instructions

Make the crepe batter

  1. Blend banana in a food processor until totally smooth.
  2. Add melted butter, blend again.
  3. Add remaining ingredients and blend until they are combined.
  4. 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.
  5. When you remove the batter, it will seem surprisingly thick. Stir it to redistribute the ingredients before using it.

Cook the crepes

  1. Heat a medium skillet or crepe pan over medium-high heat.
  2. Once heated, brush pan thinly with melted butter.
  3. 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.
  4. Flip the crepe and cook it for 30 seconds on the other side, before transferring it to a plate to cool.
  5. Repeat with remaining batter. You can stack your crepes and they should not stick together. Let crepes cool completely.

Make the filling

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

Make the vanilla cream

  1. Place mixing bowl and metal whisk/beaters into the freezer for 15 minutes to chill.
  2. To remove the seeds from the vanilla bean, place it on a cutting board. With a sharp knife, slice the bean down the middle cutting it in half.
  3. Scrape the seeds from each half of the bean into the mixing bowl.
  4. Pour the heavy whipping cream and honey into the bowl.
  5. Beat on medium-high speed just until stiff peaks are formed.
  6. Refrigerate any unused portion in a tightly sealed container for up to 10 hours.
  7. To reuse, whisk again for about 10 seconds.

Assemble the crepe cake

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