Toffee Crunch Crepe Cake

Submitted by Az B8990

"Another magazine find whose source I can't remember"

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Yields: 1 cake
• Serves: 16

ingredients

• Crepes

• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 1⁄4 teaspoon salt
• 1 1⁄2 cups evaporated milk (regular, 2%, or fat free)
• 1⁄2 cup water
• 4 eggs
• 1⁄4 cup all vegetable shortening, melted
• 2 teaspoons vanilla
• 1⁄4 teaspoon salt

• Filling

• 2 cups whipping cream
• 2 teaspoons vanilla
• 1 tablespoon orange zest (optional)
• 1 (200 g) package skor toffee pieces
• icing sugar (to garnish)

directions

1. Crepes: Combine all ingredients in a food processor, bender, or bowl. Mix until you have a smooth thin batter. Cover and let rest 30 minutes.
2. Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan lightly with oil. Add about ½ cup batter to pan. Swirl batter around pan and pour excess back into bowl so crepe will be very thin.
3. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel.
4. Repeat until all batter is used. You should have 10-14 crepes.
5. The first crepe usually does not come out right. Don’t worry, just toss out the first one and continue on.
6. Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest.
7. Assembly: Place 1 crepe on cake plate. Spread with a thin layer of whipped cream. Sprinkle with 2 tbsp toffee bits. Repeat until crepes and filling are used up. Cover with plastic wrap and chill for 2 hours or overnight. Sprinkle with icing sugar before serving.