Author: Canadian Living

  • Portion size 16 servings
  • Credits : Liz austin


  • 1 1/2 cup flour
  • 1/4 cup granulated sugar
  • 1 1/2 cup evaporated milk
  • 1/2 cup water
  • 4 eggs
  • 1/4 cup shortening melted
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 cups whipping cream
  • 2 teaspoons vanilla
  • 1 tablespoon orange zest (optional)
  • 1 pkg toffee bits
  • 1/2 cup icing sugar for garnish


CREPES: Combine all ingredients for crepes in a food processor, blender or bowl. Mix until you have a smooth thin batter. Cover and let rest 30 minutes. Heat a 10-inch (25 cm) non-stick skillet or crepe 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 crepe will be very thin. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel. Repeat until all batter is used. You should have 10-14 crepes. The first crepe 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 crepe on cake plate. Spread with thin layer of whipped cream. Sprinkle with 2 tbsp (30 mL) Toffee Bits. Repeat until crepes and filling are used up. Cover with plastic wrap and chill 2 hours to overnight. Sprinkle with icing sugar before serving.
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Toffee Crunch Crepe Cake