Toffee Crunch Crêpe Cake

Photo by Meghan C.
Adapted from carnationmilk.ca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from carnationmilk.ca

Ingredients

  • CRÊPES

  • 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

  • FILLING

  • 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

Directions

CRÊPES: 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. FILLING: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest. ASSEMBLY: 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. TIPS: • Crêpes can be filled with ice cream or fruit.

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