Tomato and vegetable soup

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 arrival of fall reawakens a need for warm, comforting flavours! And we’ve got just the treat: Pumpkin pecan crêpes! A brand-new recipe we created using with our Cora plain crêpe mix. Servings: 8 crêpes Ingredients: 1 1/3 cups (200 g) Cora plain crêpe mix 1 1/3 cups (325 ml) milk (or plant-based beverage) 1/4 cup (60 ml) pumpkin purée 1/2 tsp. (2.5 ml) pumpkin pie spices 2 tbsp. (30 ml) roasted pecans 2 tbsp. (30 ml) maple syrup Preparation: In a bowl, mix the Cora plain crêpe mix with the milk, pumpkin purée and spices together. Whisk vigorously until smooth. Lightly oil a non-stick pan and heat over medium-high heat. Add 1/4 cup (60 ml) cup of the mixture to the centre of the pan and rotate it to spread the mixture evenly. When the edge of the crêpe is brown and lifts up easily, after about 1 minute, flip the crêpe using a spatula and continue cooking for 30 seconds or until cooked through. Remove the crêpe from the pan. Arrange the crêpes on a plate as desired and decorate with the pecans and maple syrup.

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.

Everyone loves guacamole! You only have to look at the overwhelming popularity of our all-new Nacho grilled cheese sandwich for proof! Guacamole is one of the tasty ingredients in this Sandwich Festival hit. Cora is brightening up your day even more by sharing with you a homemade guacamole recipe. Perfect for your next family night or a get-together with friends! Ready? Set. To your kitchens! Yield 6 servings Ingredients 4 ripe avocados, peeled and halved 1 lemon, freshly squeezed 2 plum tomatoes, seeded and diced 2 tbsp. red onion, finely chopped 1/4 cup fresh cilantro, chopped Tabasco sauce, to taste Salt and pepper, to taste Method In a bowl, mash the avocado flesh with the juice from the lemon using a fork. Add the remaining ingredients and mix well. Adjust seasoning if necessary. Serve as a dip with corn chips. Cora’s tip Give your guacamole a totally fruity twist by adding fresh strawberries and a finely chopped jalapeño pepper.

Crêpes are delicious and versatile. They’re easy to make and can be enjoyed at any time of the day. Here are a few tips and tricks for preparing and storing them. Did you know that you can freeze crêpes once they’re cooked and then take them out as needed? Don’t forget to put a piece of wax paper between each one. Crêpes keep in the freezer for a good year if well wrapped.   In a rush at breakfast, lunch or dinnertime? No stress. Take your pre-cooked crêpes out of the freezer and put them in the microwave for 15 seconds at a time. They’ll be ready in a snap.   Enjoy the great taste of homemade crêpes the easy way – use Cora Crêpe Mix. It’s now available for purchase near the baking section of your favourite store. Containing zero additives or artificial flavouring, the crêpe mix comes in a convenient resealable bag. Simply add your choice of milk or plant-based beverage to the mix to create a delicious breakfast.      

The crêpe is a classic that can be enjoyed in an endless number of ways. Here are some ideas for exploring its savoury side. Crêpes are a real all-rounder, perfect for breakfast, lunch or dinner. Simply use some Cora Crêpe Mix to make a tasty sandwich wrap! Bacon, lettuce and tomato or ham and fried egg... Get creative and combine them any way you like to suit your tastes and appetite! Looking for something a little different? Grill a chicken breast, slice it into strips and place on half a crêpe. Add fresh baby spinach and your favourite cheese, fold and you’re done. Serve on a plate and enjoy!   Is your love for crêpes only matched by your love for omelettes? Why not combine them? Make your favourite omelette, place it on a cooked crêpe, roll it up and savour!   Remember, eating breakfast is essential to properly recovering after a long night of “fasting.” So why not start your day with 1 crêpe and 2 eggs over easy?      

What better than a crêpe for an irresistible sweet treat? Here are some suggestions to make this classic even more fun to enjoy! Try a chocolate-berry combo! Simply use some Cora Chocolate Crêpe Mix to make a scrumptious crêpe. Once the crêpe is cooked, spread blueberry jam on one half, top the jam with strawberries slices, fold the crêpe and you’re done. Serve on a plate and enjoy!   Want to make your meals more colourful? Use Cora Crêpe Mixes! Prepare a plate with one chocolate crêpe and one plain one, and then serve them with your favourite fruit and some good maple syrup.   Did you say triple chocolate? Here’s a super simple and sure-fire recipe! Use Cora Chocolate Crêpe Mix to make a delicious crêpe. Once the crêpe is cooked, spread chocolate spread on one half and sprinkle the spread with chocolate chips. Fold and you’re done. Serve on a plate. Bon appétit!   Don’t forget: All happiness starts with breakfast. So treat yourself! One crêpe is good, but two is even better.