Banana crepe..
Banana crepes
4 tablespoons butter, melted
1 large ripe banana
1 cup milk
3/4 cup all-purpose flour
4 large eggs
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Cream cheese yogurt filling
8 ounces cream cheese, well-softened
1 1/2 cups plain yogurt
1/3 cup sugar
1/2 teaspoon vanilla extract
Walnut butterscotch topping
1/2 cup heavy whipping cream
1/4 cup dark brown sugar
1 tablespoon unsalted butter
1/2 cup chopped walnuts, toasted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Blend banana in a food processor until totally smooth. Add melted butter. Add remaining ingredients and blend until they are combined. Transfer batter, which will look pretty thin, to a bowl , cover with plastic wrap and chill for at least an hour or overnight, and up to two days. Stir it to redistribute the ingredients before using it.
Heat a crepe pan over medium-high heat, brush pan thinly with melted butter. Pour 1/4 cup batter into pan, swirling it until it evenly coats the bottom and cook, 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. . Let crepes cool completely.
Now 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.
Lay first crepe on a 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.
SAUCE:
Combine the cream, brown sugar and butter a saucepan over medium-high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally in the beginning and more frequently as it reduces and thickens, 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.
Serve immediately, or keep in fridge until ready to serve. .