Toffee Crunch Crêpe Cake
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NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
Servings: 16
Ingredients:
-
1 1/2 cups flour
1/4 cups granulated sugar
1 1/2 cups Evaporated milk
1/2 cups water
4 eggs
1/4 cups shortening, melted
2 tsp vanilla
1/4 tsp salt
1 tsp Vggetable oil
filling filling
2 cups whipping cream
2 tsp vanilla
1 tbsp orange zest (optional)
1 pak Chipits®* SKOR®* toffee Bits
1 icing sugar for garnish
Preparation:
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.
NOTE:
This recipe has not been checked or tested by The Canadian Living Test Kitchen.Source
Liz austin
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