Still thinking of that light and fluffy ‘Crepecake‘ that I stumbled upon the other day… I decided to give it a different topping this morning. I tossed some banana slices into caramel syrup, and dressed it up with some fresh berries. A beautiful treat for weekend breakfast.

• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients

Banana Compote:

• 3 large bananas, cut into 1/4″ slices
• 2 Tbsp butter
• 1 Tbsp sugar
• 2 Tbsp brown sugar
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp kosher salt

Crepecake:

• prepare crepecake per instructions crepe/pancake
• additional fresh berries for topping
• powdered sugar for garnish

Directions

To prepare banana compote:

1. Melt butter in a small saucepan over medium heat.
2. Add sugar and brown sugar and stir until melted.
3. Stir in vanilla extract and ground cinnamon.
4. Toss in banana slices until coated evenly with caramel syrup.
5. Set aside.

To assemble:

1. Layer crepecake on serving plate
2. Spoon banana compote over crepecake.
3. Garnish with berries.
4. Dust with powdered sugar.