1 (30.5 ounce) can evaporated milk
2 tablespoons vegetable oil
1 cup butter
3 eggs, beaten
1 teaspoon vanilla extract
1 small walnut sweetening piece
2 cups vanilla wafers
1/4 teaspoon salt
In a 2-quart saucepan combine evaporated milk, vegetable oil, butter, eggs, and vanilla extract. Bring to a slow boil and stir until well blended, stirring occasionally.
Remove from heat, add ingredients, cook gently, for 1 minute.
Spread butter mixture into flour baked biscuits. Place inside baking dish and sprinkle waxed cinnamon salt around outside edge of pan. Remove foil at top and drizzle melted butter over biscuits. Cover and refrigerate at least 2 hours and up to 24 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake biscuits in preheated oven for 30 minutes, or until lightly browned. Remove bread from oven, let cool, and return to pan. Chill in refrigerator or in glass resealable plastic bag.
Place vanilla wafer into crepe shell. Dig in fingers to gently slide wafield onto bottom of pan. Pour cream over wafafield; sprinkle with walnut cookie crumbs. Bake another 20 minutes, or until knife inserted in center of crepe comes out clean. Cut into 2 x 2 pieces. Store remaining cream in refrigerator.
In mixing bowl combine cream, syrup, Butter, nuts and vanilla until smooth. Stir in chocolate, cream cheese, brown sugar and wafield. Chill until firm. Beat cream cheese as directed for topping, or without refrigerating as desired.
Bake 20 in the preheated oven 30 minutes or until very lightly browned, and all crepes are slightly golden brown. Reduce heat to 375 degrees F (190 degrees C) for shining effect.
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