Pumpkin and pecan crêpes

Servings: 8 crêpes (24 crêpe wheels) Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) 2 cups (500 ml) Nutella-type spread Decorative sprinkles 4-inch wooden skewers   Preparation: To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. Whisk together vigorously until batter is smooth and consistent. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Repeat Steps 2 and 3 with the remaining batter. Spread ¼ cup (60 ml) of the Nutella-type spread over each crêpe, making sure to cover the entire surface.  Take a crêpe and “stack” it on top of another vertically so they overlap halfway, like 2 linked rings. Starting at the bottom, tightly roll up the crêpe. Repeat the procedure with the remaining crêpes. Cover the four crêpe rolls in plastic wrap and place in the freezer for two hours. Remove the plastic wrap from the frozen crêpes and cut each one into 6 equal pieces. Stick a skewer into each piece like a pinwheel. Using a knife, spread a little more of the spread on the outside of the crêpe wheels and roll in the sprinkles to coat. Bon appétit!

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain crêpe mix 1 1/3 cups (325 g) milk (or plant-based beverage)   Apple compote: 1/4 cup (60 ml) water 2 cups McIntosh apples with skin on, cored and cubed 2 tbsp. (30 ml) sugar Preparation: Make the apple compote by placing the water, apples and sugar in a saucepan and bring to a boil. Let simmer for 10 minutes or until the apples are soft. Using a blender or food processor, purée the apples. Transfer the compote to a container and allow to cool. Cover and refrigerate for 2 hours or until the compote is completely chilled. The compote will keep for up to 5 days in the refrigerator. To make the crêpes, place the Cora crêpe mix, milk and apple compote in a bowl. Whisk vigorously until the batter is smooth and consistent. Lightly oil a non-stick pan and heat over medium high. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate the pan to spread the batter uniformly over the surface. When the edge has coloured and easily lifts away, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove the crêpe from the pan. Place each crêpe on a plate and garnish with the spread of your choice. A few delicious options: apple butter, chocolate hazelnut, peanut butter, salted caramel, cream cheese, etc. Sprinkle some chocolate chips and almonds flakes. Fold the bottom edge over the garnish and roll it over. Then, c Enjoy!    

Servings: 8 crêpes Ingredients: 8 bacon slices, cooked crisp 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1 cup coco-hazelnut spread 24 regular-sized marshmallows Preparation: Cook the bacon until nice and crispy. Set aside on a plate. In a large bowl, whip the Cora crêpe mix with the milk until the batter is smooth. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/4 (60 ml) cup of the batter to the centre of the pan and rotate the pan to spread the mixture evenly. When the edge lifts away easily and starts to brown, after about 1 minute, flip the crêpe over using a spatula and cook for a further 30 seconds or until cooked through. Remove crêpe from skillet. Repeat until all the batter has been used. Assemble each crêpe by placing it on a plate and spreading ¼ (60ml) cup of the coco-hazelnut spread in the centre from top to bottom. Next place 1 slice of bacon and then 3 marshmallows on top of the spread in that order. Fold in two sides of the crêpe to make a rim (it will help keep the filling inside) and roll up. Wrap each roll in a sheet of aluminum foil. Using tongs, place them close to the fire and leave for about 30 to 45 minutes. This will heat the crêpes up just enough to melt the inside. Enjoy your campfire treat!

Servings: 8 crêpes Ingredients: Juice of ½ a lemon 1/4 cup (60 ml) maple syrup 2 tbsp. (30 ml) chopped fresh mint 2 cups (500 ml) cantaloupe cubes 1 cup (250 ml) fresh blueberries 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Garnish: Mint leaves Icing sugar Preparation: In a bowl, whisk together the lemon juice and maple syrup. Add the mint and fresh fruit. 2. Gently mix and refrigerate. 3. In another bowl, combine the Cora crêpe mix with the milk. 4. Vigorously mix with a whisk until the batter is smooth. 5. Lightly oil a small anti-stick pan and heat over medium-high heat. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate to spread mixture evenly. 6. When the edge of the crêpe is browned and easily lifts up, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove crêpe from the pan and set aside. 7. Make the rest of the crêpes with the remaining batter. 8. Place a crêpe on a serving plate and add 1/3 cup (80 ml) of fresh fruit vertically from top to bottom in the centre of the crêpe. 9. Fold the two sides of the crêpe inwards so that the filling is snug inside. Repeat for the other crêpes. 10. Dust with icing sugar and decorate with a bit of mint. Bon appétit!

Ingredients: Strawberries, stems removed Green grapes Blackberries Ground cherries Chocolate (at least 70% cocoa) Cora’s crêpe mix Preparation: 1- Line a baking sheet with parchment paper. 2- Thread the fruit onto skewers, alternating between the different kinds of fruit, and place them on a large plate. 3- Gently melt the chocolate in the microwave or in a bain-marie. 4- Using a spoon, drizzle the melted chocolate over the fruit skewers. Lightly tap the skewers to remove any excess chocolate and arrange them on the baking sheet. Let stand or refrigerate until set. 5- Prepare enough crêpes with Cora’s tasty crêpe mix, following the instruction on the packaging. 6- Arrange crêpes on serving plates, accompanied by the fruit skewers. Tip: You can use any kind of fruit for the skewers, but the firmer the better.

Servings: 8 julienned crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) Preparation: Preheat the oven to 375°F. Place the Cora crêpe mix and milk in a bowl. Whisk vigorously together until the batter is smooth and consistent. Lightly oil a small non-stick skillet and heat on medium-high. Pour 1/8 cup (30 ml) of the batter in the centre of the skillet and rotate to spread evenly. When the edge of the crêpe starts to brown and lifts up easily, after about 1 minute, turn it over using a spatula and continue cooking for another 30 seconds, or until cooked through. Remove crêpe from pan. Repeat the above steps for the remaining batter. Refrigerate crêpes for about 10 minutes so they are easier to cut. Once cooled, cut the crêpes into 4 in the same direction. Julienne each section into 3 mm-wide strips. Place crêpe strips in a mixing bowl. Spray with a bit of cooking spray and gently toss. The strips shouldn’t stick together. If they do, repeat operation, spraying and tossing them again until they are lightly covered in oil. Spread them out on a baking sheet. Bake the strips for 10–12 minutes, turning halfway through. They should be golden brown and crisp. Let the strips cool for a few minutes before using them as a topping for your salad.   You can now use these julienned crêpes as a satisfying topping for all your salads!

Ingredients ½ cup 2% milk 1 ½ tbsp. maple syrup ½ banana 2 tbsp. plain yogurt 1 orange slice for garnish Preparation Add all ingredients in a blender and mix well. Pour into a glass, garnish with the orange slice and enjoy! Tip For a very cold milkshake, put your glass in the refrigerator an hour before serving.

Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) plain Cora crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 4 eggs 8 slices of bacon 45 ml (3 tbsp.) sliced black olives 45 ml (3 tbsp.) diced tomatoes (5 mm cubes) 250 ml (1 cup) shredded leaf lettuce Garnishes (per taco): 4 to 5 cilantro leaves 4 slices of pickled hot peppers Hot sauce of your choice Preparation: 1. To make 8 crêpes, place the Cora crêpe mix and milk in a bowl. 2. Whisk vigorously until smooth. 3. Lightly oil a small non-stick skillet and heat over medium-high heat. Add 1/8 cup (30 ml) of the batter to the centre of the hot skillet and rotate it to spread batter evenly. 4. When the edge of the crêpe starts to brown and lifts away easily, after about 1 minute, flip the crêpe over with a spatula and continue cooking for 30 seconds, or until cooked through. Remove crêpe from pan. 5. Cook the remaining batter, one crêpe at a time. 6. While you cook the crêpes, scramble and cook the eggs in another pan, and cook the bacon 7. To serve, divide the crêpes between plates, according to how many each person wants to eat. 8. Garnish each taco in this order, being sure to divide ingredients evenly: lettuce, egg, tomato, olives, cilantro, hot peppers, bacon and hot sauce. Enjoy!

Servings: 4 crêpes Ingredients: 1 1/3 cups (200 g) Cora chocolate crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1 cup (250 ml) Nutella-type spread 1/2 cup (125 ml) raspberry jam 1 small package of raspberries   For the topping: 2 tbsp. (30 ml) slivered almonds Raspberries   Preparation: Place the Cora crêpe mix and milk in a bowl. Mix vigorously with a whisk until smooth. In another bowl, combine the Nutella-type spread and raspberry jam until smooth. Lightly oil a non-stick frying pan and heat over medium-high heat. Pour 1/2 cup (125 ml) of the batter in the centre of the pan and rotate the pan to spread evenly. When the edge starts to brown and lifts away easily, after about 1 minute, turn the crêpe over with a spatula and continue cooking for 30 seconds or until cooked through. Remove crêpe from pan. Spread a quarter of the Nutella-raspberry mixture on one half and sprinkle with a few whole raspberries. Fold the crêpe in half to form a half-moon. Repeat Steps 4. Arrange crêpes on a plate and top with raspberries and slivered almonds. Feel free to adapt the recipe by adding your own creative touch!

Ingredients 2 ¾ (680 ml) cups all-purpose flour, sifted 2 tsp (10 ml) baking soda 2 tsp (10 ml) ground cinnamon 1 ½ tsp (8 ml) ground ginger 1 ½ tsp (8 ml) ground cloves ½ tsp (3 ml) salt 1 cup (250 ml) butter, softened 1 egg 1 cup (250 ml) brown sugar, packed ¼ cup (60 ml) molasses Preparation In a large bowl, add sifted flour, baking soda, cinnamon, ginger, cloves and salt. Mix well and set aside. In a separate bowl, cream the butter. Add the egg, brown sugar and molasses. Mix to a smooth paste. Slowly add the dry ingredients to the wet ingredients. Mix well. Cover and refrigerate the cookie dough for one hour. Preheat oven to 350°F (175˚C). On a floured surface, roll out the dough to a thickness of ¼ inch (6 mm). Cut out cookies in desired shape using a cookie cutter and place on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until the cookies are firm. Baking time will vary depending on dough thickness. Allow to cool and decorate as desired. Makes: 48 medium-sized cookies.

The most delectable hot chocolate recipe to savour with family or friends! Ingredients 2½ cups (625 ml) sugar ½ cup (125 ml) cocoa 4½ tbsp. (68 ml) fleur de sel 1 cup (250 ml) powdered milk ¾ cup (190 ml) brown sugar 1½ cups (375 ml) semi-sweet chocolate chips Directions Combine all the ingredients together in a bowl. In a pot, add 2 tbsp. (30 ml) of the mixture and a few drops of vanilla extract for every cup of water. Whisk well. Gently warm on medium heat, stirring occasionally. Serve and enjoy.

Ingredients 1 cup (250 ml) unsalted butter 1 cup (250 ml) Kraft Crunchy Peanut Butter 1 cup (250 ml) white sugar 1 cup (250 ml) packed brown sugar 2 eggs 2½ cups (750 ml) sifted flower 1 tsp. (5 ml) baking powder ½ tsp. (2.5 ml) salt 1½ tsp. (7.5ml) baking soda Directions In a bowl, cream together butter, Kraft Crunchy Peanut Butter, white sugar and brown sugar until smooth and fluffy. Scrape down sides of bowl as needed. Mix the dry ingredients together and set aside. Once the Kraft peanut butter mixture is creamy, reduce the speed and add the eggs one at a time. Slowly add in the dry ingredients. Shape into cookies and press down with the back of a fork. Cook in the oven at 375°F (190°C) for about 10 minutes.