Banana Crepe Cake

Baking and Desserts | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Banana Crepe Cake

Ingredients

Sugar - to taste
Vanilla salt - 1 teaspoon
Milk - 12 fl oz
Farm fresh eggs - 3 pieces
Nutmeg - ½ teaspoon
Butter - 1 tablespoon
Wheat Flour - 5.3 oz
Activated Baking Soda - ½ teaspoon
Meyer Lemon Juice - 1 teaspoon
Salt - a pinch
Sour Cream - 12.3 oz
Bananas - 2 pieces

Step by Step guide

Step 1

Sift the flour with salt and baking soda into a bowl. In another container, lightly beat the eggs, add regular and vanilla sugar, nutmeg, and continue to beat until the mixture is homogeneous. Pour in the milk and melted butter, and mix thoroughly with a whisk. Gradually pour the egg-milk mixture into the bowl with the sifted flour, whisking to avoid lumps. Stir until you achieve a smooth, fairly liquid batter. Add the lemon juice, mix well one last time, and let it sit for 15 minutes, covered with a cloth napkin.

Step 2

Using a ladle, carefully scoop the batter, trying not to mix it too much, and pour it onto the skillet. Cook for 2-3 minutes on one side and 30-40 seconds on the other. Stack the finished crepes in a pot or deep bowl, which must be covered with a lid to prevent them from drying out.

Step 3

Peel the banana and mash it with a fork into a puree. Add sour cream, vanilla, and regular sugar to taste, and whip with a mixer until light and fluffy.

Step 4

Spread the banana sour cream mixture between the cooled crepes. When placing each crepe, gently press it down onto the layer of cream to ensure the crepe cake is not too loose.