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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another magazine find whose source I can't remember Ingredients:
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 |
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 1/2 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.
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