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Toffee Crunch Crêpe Cake

Toffee Crunch Crêpe Cake

  • Makes: 16 servings  
  • Freezes: excellent (crêpes only) 
  • Preparation Time: 60 minutes 
  • Baking Time: 40 minutes + 2 hours cooling 

Ingredients

Crêpes

1 ½ cups375 mL Robin Hood® Original All Purpose Flour

¼ cup50 mL granulated sugar

¼ tsp1 mL salt

1 ½ cups375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

½ cup125 mL water

4 eggs

¼ cup50 mL Vegetable or Canola Oil

2 tsp10 mL vanilla extract

¼ tsp1 mL salt

1 tsp5 mL Canola or Vegetable Oil

Filling

2 cups500 mL whipping cream

2 tsp10 mL vanilla extract

1 tbsp15 mL grated orange zest (optional)

1 pkg200 g toffee bits

icing sugar for garnish

Directions

  1 Crêpes: Combine all ingredients for crêpes in a food processor, blender or bowl. Mix until a thin batter forms. Cover and let rest 30 minutes.

  2 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 to 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 to 14 crêpes.

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

  4 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.

Tip(s)

Crêpes can be filled with ice cream or fruit.


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