• Preparation Time 60 minutes
  • Baking Time 40 minutes + 2 hours cooling
  • Makes 16 servings
  • Freezing Excellent (Crêpes Only)
  • Toffee Crunch Crêpe Cake
    Toffee Crunch Crêpe Cake

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Crêpes
  • 1 ½ cups Robin Hood® Original All Purpose Flour
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 1 ½ cups Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ½ cup water
  • 4 eggs
  • ¼ cup Vegetable or Canola Oil
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • 1 tsp Canola or Vegetable Oil
  • Filling
  • 2 cups whipping cream
  • 2 tsp vanilla extract
  • 1 tbsp grated orange zest (optional)
  • 1 pkg toffee bits
  • icing sugar for garnish

Serving Size: 16 servings

Next

Directions

Serving Size: 16 servings

  • 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.
  • 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 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.
  • Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla extract 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.
Finish

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