Toffee Crunch Crêpe Cake
Ingredients
- Crêpes:
- 1 1/2 cups (375 mL) Robin Hood® Original 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) Vegetable or Canola Oil
- 2 tsp (10 mL) vanilla extract
- 1/4 tsp (1 mL) salt
- 1 tsp (5 mL) Canola or Vegetable Oil
- Filling:
- 2 cups (500 mL) whipping cream
- 2 tsp (10 mL) vanilla extract
- 1 tbsp (15 mL) grated orange zest (optional)
- 1 pkg (200 g) toffee bits
- icing sugar for garnish
Directions
Step 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.
Step 2:
Heat a 10” (25 cm) non-stick skillet or crêpe pan over medium heat. Brush pan lightly with oil. Add about 1/2 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.
Step 3:
Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla extract and zest.
Step 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
Crêpes can be filled with ice cream or fruit.