Home | Toffee Crunch Crêpe Cake
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Toffee Crunch Crêpe Cake
Preparation Time:
Cooking Time:
Makes: 16 servings
Ingredients:
Crêpes
1½ cups (375 mL) Robin Hood® All Purpose Flour
¼ cup (50 mL) granulated sugar
¼ tsp (1 mL) salt
1½ cups (375 mL) Regular, 2% or Fat Free Carnation® Evaporated Milk
½ cup (125 mL) water
4 eggs
¼ cup (50 mL) Crisco® All Vegetable Shortening, melted
2 tsp (10 mL) vanilla
¼ tsp (1 mL) salt
1 tsp (5 mL) Crisco® Canola or Vegetable Oil
2 cups (500 mL) whipping cream
Filling
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest (optional)
1 pkg (200 g) Chipits®* SKOR®* Toffee Bits
icing sugar for garnish
Directions:
Crêpes:
1. 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.
2. 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:
3. Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest.
Assembly:
4. 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.
Smucker Foods of Canada Co.
Note:
1. Crêpes can be filled with ice cream or fruit.
Featured Products:
Carnation® Evaporated Milk
Canola Oil
All-Vegetable Shortening
Robin Hood All Purpose Flour
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Nutritional Information |
| Servings Per Recipe |
16 |
| Per 1 Serving (105 g) |
| Calories |
309 |
| Protein |
5.8 g |
| Fat |
22.1 g |
| Saturated Fat | 11.2 g |
| Cholesterol |
103 mg |
| Carbohydrate |
22.7 g |
| Fibre | 0.4 g |
| Sodium |
143 mg |
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| Vitamin A |
18 %DV |
| Vitamin C |
3 %DV |
| Calcium |
9 %DV |
| Iron |
5 %DV |
Beet Slaw
Prep Time: 10 minutes
Cooking Time: Chilling Time - 1 hr