Toffee Crunch Crepe Cake Recipe

Name: Toffee Crunch Crepe Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ¼ cup granulated sugar; ¼ teaspoon salt; 1 ½ cups evaporated milk (regular, 2%, or fat free); ½ cup water; 4 eggs; ¼ cup all vegetable shortening, melted; 2 teaspoons vanilla; ¼ teaspoon salt; 2 cups whipping cream; 2 teaspoons vanilla; 1 tablespoon orange zest (optional); 1 (200 g) packageskor toffee pieces; icing sugar (to garnish)

Servings: persons

1 ½ cups all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
1 ½ cups evaporated milk (regular, 2%, or fat free)
½ cup water
4 eggs
¼ cup all vegetable shortening, melted
2 teaspoons vanilla
¼ teaspoon salt
2 cups whipping cream
2 teaspoons vanilla
1 tablespoon orange zest (optional)
1 (200 g) packageskor toffee pieces
icing sugar (to garnish)

1
Crepes: Combine all ingredients in a food processor, bender, or bowl.
2
Mix until you have a smooth thin batter.
3
Cover and let rest 30 minutes.
4
Heat a 10 (25cm) non-stick skillet or crepe pan over medium heat.
5
Brush pan lightly with oil.
6
Add about 1/2 cup batter to pan.
7
Swirl batter around pan and pour excess back into bowl so crepe will be very thin.
8
Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side.
9
Flip out onto clean tea towel.
10
Repeat until all batter is used.
11
You should have 10-14 crepes.
12
The first crepe usually does not come out right.
13
Dont worry, just toss out the first one and continue on.
14
Filling: Whip cream in a large bowl until thick and cream holds its shape.
15
Beat in vanilla and zest.
16
Assembly: Place 1 crepe on cake plate.
17
Spread with a thin layer of whipped cream.
18
Sprinkle with 2 tbsp toffee bits.
19
Repeat until crepes and filling are used up.
20
Cover with plastic wrap and chill for 2 hours or overnight.
21
Sprinkle with icing sugar before serving.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ¼ cup granulated sugar, ¼ teaspoon salt, 1 ½ cups evaporated milk (regular, 2%, or fat free), and more.

Yes, Toffee Crunch Crepe Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toffee Crunch Crepe Cake

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