Go Bananas Over This Banana Hazelnut Crêpe Cake

3 weeks ago

Enjoy these delicate French pancakes filled with bananas and decadent hazelnut!


Banana Hazelnut Crêpe Cake

Recipe by Marichu Hizon

Food preparation and styling by Martin Tioseco

Makes 8-10 servings


¼ cup Cornstarch

1 cup Fresh milk

2 Egg yolks

⅓ cup Sugar

1 tsp Vanilla extract

¼ cup Butter

  1. Dissolve cornstarch in ½ cup fresh milk and beat in egg yolks. Set aside.
  2. In a saucepan, combine remaining milk with ⅓ cup sugar and bring to boil over medium heat. Slowly pour the cornstarch-milk mixture into the heated milk and sugar mixture while whisking continuously, about two minutes.
  3. Remove from heat. When pastry cream is slightly cooled, mix in the vanilla extract and butter. Let cool and set aside.


¼ cup Sugar

¼ cup Butter

½ cup Cream

1 Egg yolk

  1. Slowly caramelize sugar in a small saucepan over low heat. Add butter stirring until it melts.
  2. Add cream and stir constantly to mix well until mixture thickens.
  3. Remove from heat and allow to cool a little. Immediately add an egg yolk to the caramel mixture and mix well. Set aside.

1 cup Roasted hazelnuts

3 Tbsps Sugar

1 ½-2 cups Hazelnut chocolate spread

2 cups Chilled whipped cream

3-4 Ripe bananas (lakatan), thinly sliced

20-30 pcs Soft crêpes

*Chocolate syrup


  1. Coarsely chop ¾ cup of the hazelnuts. Set aside.
  2. In a small skillet, toast remaining ¼ cup hazelnuts over medium heat. Add sugar and stir until it melts glazing the nuts. Remove from heat. Set aside for garnishing.
  3. On a cake platter, put a crêpe and spread a tablespoon of hazelnut chocolate spread. Sprinkle chopped hazelnuts on top; add another crêpe and repeat procedure on this second layer. On the third crêpe, spread a layer of whipped cream and top with another crêpe. On this fourth crêpe layer, spread a thin layer of pastry cream and top with six slices of bananas. Cover with the fifth crêpe layer. Repeat the whole procedure until the desired height or all crêpe are used ending with a plain crêpe layer.
  4. Pipe the remaining whipped cream on the top crêpe. Garnish with banana slices and glazed hazelnuts. Drizzle with chocolate syrup and the caramel sauce. Serve with whipped cream and caramel sauce on the side. 
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