Toffee Crunch Crêpe Cake | Recipes

Toffee Crunch Crêpe Cake

(10) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent (crêpes only)

How do you make crêpes even more fun and delicious? Layer them into a mouth-watering cake that packs a sweet toffee crunch.



1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
¼ cup 50 mL granulated sugar
¼ tsp 1 mL salt
1 ½ cups 375 mL Carnation® Regular, 2% or Fat Free Evaporated Milk
½ cup 125 mL water
4 eggs
¼ cup 50 mL Crisco® Vegetable or Canola Oil
2 tsp 10 mL vanilla extract
¼ tsp 1 mL salt
1 tsp 5 mL Crisco® Canola or Vegetable Oil


2 cups 500 mL whipping cream
2 tsp 10 mL vanilla extract
1 tbsp 15 mL grated orange zest (optional)
1 pkg 200 g toffee bits
icing sugar for garnish


  1. 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.
  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 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.
  3. Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla extract and zest.
  4. 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.


  • Crêpes can be filled with ice cream or fruit.

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