Banana crepes
4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan
1 large (6 ounces or about 6 inches long, unpeeled) speckly ripe banana (should yield a scant 1/2 cup pureed)
1 cup milk
3/4 cup all-purpose flour
4 large eggs
2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
1/4 teaspoon table 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 cup plain Greek-style yogurt
1/3 cup granulated sugar
1/2 teaspoon vanilla extract

Walnut butterscotch topping
1/2 cup heavy whipping cream
1/4 cup packed dark brown sugar
1 tablespoon unsalted butter, at room temperature
1/2 cup chopped walnuts, toasted
1/2 teaspoon vanilla extract
1/4 teaspoon flaky sea salt, or to taste