Toffee Crunch Crêpe Cake

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.