Toffee Crunch Crepe Cake

Ingredients

• 1 12 cups all-purpose flour
• 14 cup granulated sugar
• 14 teaspoon salt
• 1 12 cups evaporated milk (regular
• 2%
• or fat free)
• 12 cup water
• 4 eggs
• 14 cup all vegetable shortening
• melted
• 2 teaspoons vanilla
• 14 teaspoon salt
• 2 cups whipping cream
• 2 teaspoons vanilla
• 1 tablespoon orange zest (optional)
• 1 (200 g) packageskor toffee pieces
• icing sugar (to garnish)

Instructions

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.