Toffee Crunch Crepe Cake

• 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)

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.

flour, sugar, salt, milk, water, eggs, vegetable shortening, vanilla, salt, whipping cream, vanilla, orange zest, toffee, icing sugar

Taken from www.food.com/recipe/toffee-crunch-crepe-cake-354774 (may not work)