In a large mixing bowl, combine 12 eggs, 1 cup of kombucha, 2 cups of full-fat milk, and 2 teaspoons of vanilla extract. Add 1 cup of potato starch, 2 cups of tapioca flour, 0.5 teaspoon of sea salt, and 1 cup of melted butter. Stir until smooth and well combined.

Heat a non-stick skillet over medium heat and pour in a ladleful of the crepe batter. Cook until the edges are slightly golden and the center is set, about 2-3 minutes. Flip and cook for another minute. Set the crepes aside to cool.

In a separate bowl, mash 3-4 ripe bananas, then mix in 2 tablespoons of maple syrup, 1 teaspoon of vanilla, and 2-4 tablespoons of coconut butter. This will create a silky filling for your crepes.

Start assembling your crepe cake by placing a crepe on a serving dish. Spread a generous layer of the banana filling on top and continue layering with more crepes and filling until all ingredients are used.

In a small saucepan, melt 0.25 cup of unsalted butter over low heat. Stir in 0.5 cup of coconut sugar, 1 can of coconut milk cream, 2 teaspoons of vanilla extract, and 0.25-0.5 teaspoon of sea salt. Cook until the mixture is smooth and glossy, about 5-7 minutes.

Pour the warm butterscotch sauce generously over your layered crepe cake. Let it sit for a few minutes before slicing and serving to allow flavors to meld.