Since I’m in Paris, I’ve been spoiling my little 2-year-old nephew Paul and 4-year-old niece Elise with sweets. It’s a great way to bond with them in a short period of time. Crêpes are always fun, so I made a pile for all of us to share, along with various jams, Nutella, honey and powdered sugar. In addition to the individual crêpes, I made mini crêpe cakes, filled with fig and banana jam. To repeat the flavors in the dessert, I topped the cake with freeze-dried banana chips and roasted figs.
The most fun part of the assembly was watching Elise and Paul eating the crêpes as I was making them. Lucky me, I still had enough crêpe batter to finish the dessert. I absolutely adore them!
1. Info for Banana and Fig Crepe Cake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Banana and Fig Crepe Cake Recipe
- crêpe batter
- 6 figs
- 1 tablespoon lavender honey
- 1 teaspoon canola oil
- 1½ cups banana fig jam (or your favorite sweetener)
- ½ teaspoon banana extract
- 8 freeze-dried banana chips
- 5 tablespoons powdered sugar, sifted
- 2 to 3 tablespoons unsalted butter, for greasing the pan
- ⅓ cup heavy cream
- 12 fresh mint leaves, for garnish
- Grease a hot crêpe pan or any flat pan (I used a mini egg fry pan) with about ½ to 1 teaspoon of melted butter, using a silicone brush. Add about 2-3 tablespoons of the batter in the center of the pan. Lift the pan, then tilt and rotate it until the batter is evenly spread and forms a nice thin disk. Place it back on the stove. It should start bubbling after a few seconds. Don’t touch it yet!
- The crêpe batter should cook for about a minute before it’s time to flip. When the edges look dry and start separating from the pan, take a small angled spatula and lift around the crêpe. Flip the crêpe and cook the other side for another 30 seconds. Repeat until all the batter is used. Using a circle cutter, create as many crêpe disks as possible. Set aside.
- Preheat the oven to 425°F.
- Wash the figs and pat them dry. Make a cross incision starting from the stem of the figs, cutting three-quarters of the way to the root.
- In a small bowl, combine warm honey with the banana extract.
- Place the figs onto a pan lined with parchment paper and sprayed with a little oil. Spray a little oil onto each fig. Drizzle the figs with banana-flavored honey. Bake them for 6 to 8 minutes until juicy.
- The heavy cream should be whipped cold. Whisk it for about 2 minutes at low speed. Add 3 tablespoons powdered sugar; increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Do not over-beat or the texture will become grainy. Strain about 1 tablespoon banana fig jam and add to the cream to make a sauce. Mix well.
- Line up the individual serving plates.
- Coarsely chop 2 banana chips.
- Place a crêpe on a plate. Spoon about 1 tablespoon of fig banana jam and spread onto the crêpe, stopping ½ inch from the edge of the crêpe (the jam will spread eventually). Place another crêpe on top and gently press to make the jam visible. Repeat until the layers of crêpes are stacked (I used 14 layers). Move on to the next plates, repeating the same procedure.
- Transfer the roasted figs to the top of the crêpe cake using a flat spatula. Drizzle with cream, then the roasted fig juice.
- Using a toothpick, swirl and create pretty designs between the cream and fig juice. Sprinkle with powdered sugar. Decorate with banana chips and mint leaves.
- Sprinkle with the coarsely chopped banana chips.
- Serve at room temperature.
- Bon appétit!