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Toffee Crunch Crêpe Cake


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Rate this recipe 4.3/5 (14 Votes)
Toffee Crunch Crêpe Cake 1 Picture


  • 1 1/2 cups [375 mL] Robin Hood® All Purpose Flour
  • 1/4 cup [50 mL] granulated sugar
  • 1/4 tsp [1 mL] salt
  • 1 1/2 cups [375 mL] Carnation® Regular, 2% or Fat Free Evaporated Milk
  • 1/2 cup [125 mL] water
  • 4 eggs
  • 1/4 cup [50 mL] Crisco® All Vegetable Shortening, melted
  • 2 tsp [10 mL] vanilla
  • 1/4 tsp [1 mL] salt
  • 1 tsp [5 mL] Crisco® Canola or Vegetable Oil
  • 2 cups [500 mL] whipping cream
  • 2 tsp [10 mL] vanilla
  • 1 tbsp [15 mL] orange zest (optional)
  • 1 pkg [200 g] Chipits®* SKOR®* Toffee Bits
  • icing sugar for garnish


Adapted from


Step 1


Combine all ingredients for crêpes in a food processor, blender or bowl. Mix until you have a smooth thin batter. Cover and let rest 30 minutes.

Heat a 10” (25 cm) non-stick skillet or crêpe pan over medium heat. Brush pan lightly with oil. Add about ½ cup (125 mL) batter to pan. Swirl batter around pan and pour excess back into bowl so crêpe will be very thin. Cook until bottom browns, 2-3 minutes, and turn crêpe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 10-14 crêpes. The first crêpe usually does not come out right. Don’t worry, just toss out the first one and continue on.


Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest.


Place 1 crêpe on cake plate. Spread with thin layer of whipped cream. Sprinkle with 2 tbsp (30 mL) Toffee Bits. Repeat until crêpes and filling are used up. Cover with plastic wrap and chill 2 hours to overnight. Sprinkle with icing sugar before serving.

• Crêpes can be filled with ice cream or fruit.

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