Toffee Crunch Crepe Cake

This is a cake my son loves!  It is time consuming because you have to make the crepes…but it is well worth the effort.  The flavour is very heavy on vanilla (which I like) but you could switch it to  almond extract for a change.

Crepes
1 1/2 cups flour
1/4 cups granulated sugar
1 1/2 cups evaporated milk
1/2 cup water
4 eggs
1/4 cup shortening, melted
2 tsp vanilla
1/4 tsp salt
1 tsp vegetable oil

FILLING
2 cups whipping cream
2 tsp vanilla
Skor Toffee bits
icing sugar for garnish

Crepes - combine all ingredients for crepes in a food processor, blender or bowl.  Mix until you have a smooth thin batter.  Cover and let rest 30 minutes.  Heat a 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.  Cook until bottom browns, 2-3 minutes, turn crepe over to cook other side.  Flip out onto plate.  Repeat until all batter is used.  You should have 10 to 14 crepes.

Filling- Whip cream in a large bowl until thick and cream holds its shape.  Beat in vanilla.

Assemble - place one cooled crepe on platter.  Spread a layer of whipping cream and then sprinkle with about 2 tbsp toffee bits.  Continue until crepes/whipping cream are used up.  Finish with a layer of whipping cream and toffee bits.  Sprinkle with icing sugar if desired.