法式太妃焦糖千層蛋糕 Toffee Crunch Crepe Cake

Video

Ingredients 材料：
Crepes 可麗餅皮
•1 1/2 cups all-purpose flour 中筋麵粉 1-1/2杯
•1/4 cup granulated sugar 砂糖 1/4杯
•1/4 teaspoon salt 鹽 1/4小匙
•1 1/2 cups evaporated milk 煉乳 1-1/2杯
•1/2 cup water 水 1/2杯
•4 eggs 全蛋 4個
•1/4 cup all vegetable shortening,melted 液態植物油 1/4杯
•2 teaspoons vanilla 香草精 2小匙
•1/4 teaspoon salt 鹽 1/4小匙

Filling 餡料
•2 cups whipping cream 鮮奶油 2杯
•2 teaspoons vanilla 香草精 2小匙
•1 tablespoon orange zest (optional) 碎柳橙皮 1大匙
•1 (200 g) package skor toffee pieces 太妃焦糖粒 200g
•icing sugar (to garnish) 裝飾用糖粉 適量

Directions 做法：
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.
將可麗餅皮所用的食材放入調理機攪拌均勻成為麵糊，密封冷藏鬆弛30分鐘。

2.Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan lightly with oil. Add about ½ cup batter to pan. Swirl batter around pan and pour excess back into bowl so crepe will be very thin.
取一直徑25cm的不沾平底鍋或可麗餅烤盤抹一層薄薄的油並加熱，加入1/2杯的麵糊於平底鍋，快速地轉動平底鍋讓麵糊擴散至整個鍋面煎烤成非常薄的餅皮。

3.Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side about 20 seconds. Flip out onto clean tea towel.
煎烤2-3分鐘至麵糊底部呈現淺棕色，翻面續烤20秒，完成後滑移至乾淨的茶巾上。

4.Repeat until all batter is used. You should have 10-14 crepes.
重覆動入直到所有的麵糊用盡為止， 約可做10-14片的可麗餅皮。

5.Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest.
餡料做法：取一大容器放入鮮奶油攪打成奶油霜狀，混合香草精和碎柳橙皮拌勻。

6.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.
組合：取一片可麗餅皮放在蛋糕盤上 → 塗抹一層薄薄的奶油餡料 → 灑上太妃焦糖粒，重覆動入直到所需高度即可停止，完成後密封冷藏2個小時或隔夜，食用前灑上糖粉。