Banana bread crepe cake with butterscotch

Banana flavored crepes, filled with a yogurt-cream cheese filling. You could almost convince yourself this is healthy, but only if you knew the ingredients. Oh - and I skipped the butterscotch on top.

I suffered from the lack of a crepe pan, but still managed to muddle through with my cast iron frying pan. I think the small size of my pan made each crepe a little smaller - and probably a bit thicker. But they were delicious, just au naturale.

The filling for the cake is made from cream cheese, greek yogurt, sugar, and vanilla. I was amazed at how stiff the filling turned out - and it was tangy! It went well with the banana crepes, but I think it would be even better with lemon zest.

At first I was quite disappointed at how the slices looked. But only 30 minutes of refrigeration firmed up the filling enough to make the beautiful layers stand out cleanly.

I've never had a crepe cake, but have been intrigued! Try it, you won't be disappointed.