Strawberry pockets

Servings: 6 pancakes Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 2 strawberries, cut into slices 6 mm–8 mm thick 16–20 blueberries 1 kiwi, cut into 6 slices 6 mm–8 mm thick Garnish:  none Preparation: Preheat a lightly oiled non-stick pan on medium high. Vigorously whisk the pancake mix and water together. Add the butter or oil and combine until smooth. Add about ¼ cup (60 ml) of the batter to the pan. Top with a mix of fruit. Flip over when top is slightly moist. Cook until the pancake is golden brown. Repeat Steps 3 and 4 with the remaining batter, topping with some fruit before flipping. Serve 3 pancakes on a plate. Bon appétit!

Servings: 6 waffles Equipment: 4” mini waffle maker 6 wooden popsicle sticks Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp.  (30 ml) melted butter or vegetable oil 600 g chocolate (70% cocoa minimum) Garnish: chopped peanuts Preparation: Preheat a lightly oiled waffle maker. Vigorously whisk the waffle mix and water together. Add the butter or oil and combine until smooth. Pour ¼ cup (60 ml) of the batter onto the waffle maker. Place a popsicle stick in the batter, ensuring that at least the top of the stick is covered. Cook until the waffle is golden brown. Repeat Steps 3 and 4 with the remaining batter. Melt the chocolate in the microwave or a bain-marie. Place it in a container deep and wide enough for dipping. On one side of each waffle, brush two-thirds of the surface with peanut butter. On the other side, brush two-thirds of the surface with raspberry jam. Dip the waffles in the chocolate, letting the excess drip off. Next, dip the waffles in the chopped peanuts. Place finished waffles on a parchment-lined plate and allow to chill in the fridge for 15 minutes. Bon appétit!

Donut glaze Ingredients: 1½ cups (375 ml) icing sugar ¼ cup (60 ml) corn syrup ¼ cup (60 ml) warm water 1 tbsp. (15 ml) unsalted butter, melted 2 tsp. (10 ml) white vanilla extract Preparation: Mix all the ingredients in a bowl until smooth. Pancake donuts Servings: 6 donuts Ingredients: 1 cup (200 g) Cora Buttermilk Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil Donut glaze Garnish: enough candy decorations Preparation: Place rack in centre of the oven. Preheat oven to 350°F. Spray silicone donut pan with cooking spray. Vigorously whisk the waffle & pancake mix and water together. Add the butter or oil and continue whisking until smooth. Using an ice-cream scoop, place about ¼ cup (60 ml) of the batter into the moulds and bake for 25 minutes, or until a toothpick inserted into a donut comes out clean. Allow to cool completely before carefully removing donuts from pan. Dip the donuts one by one into the glaze and then into the candy decorations. Bon appétit!

Servings: 2 BLT sandwiches Equipment: 4 in. mini waffle maker Ingredients: 1 cup (200 g) Cora Waffle & Pancake Mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 2 tbsp. (60 ml) mayonnaise 4 cooked bacon strips 4 tomato slices 2 leaf lettuce leaves Garnish: None Preparation: 1- Preheat lightly oiled waffle maker. 2- Vigorously whisk the mix and water together. Add the butter or oil and mix until batter is smooth. 3- Pour 1/4 cup (60 ml) of batter onto waffle maker. 4- Cook until waffle is golden brown. Repeat to make 3 more waffles. 5- To assemble each sandwich, take 2 waffles and drizzle a quarter of the mayonnaise on each one in a zigzag pattern. 6- On one waffle, add 2 bacon slices, 2 tomato slices and 1 lettuce leaf in that order. 7- Place the other waffle on top to close the sandwich. Bon appétit!

Servings: 10 pancakes Ingredients: 1 cup (200 g) Cora waffle/pancake mix 1 cup (250 ml) water 2 tbsp. (30 ml) melted butter or vegetable oil 4/5 cups (200 ml) raspberries 4/5 cups (200 ml) blueberries 4/5 cups (200 ml) chopped kiwi 2/3 cup (150 ml) Nutella-style spread Garnish: none Preparation: Lightly oil a non-stick pan and heat over medium high. Vigorously whisk together the batter and water. Add the butter or oil and mix until smooth. Add ¼ cup (60 ml) of the batter to the centre of the pan. Flip over when the top is nearly cooked through. Continue cooking until nice and golden. Repeat Steps 3 and 4 with remaining batter. Place cooked pancakes on a work surface and place 1 tbsp. of Nutella-style spread in the centre of each one, spreading along the centre from top to bottom. Garnish the pancakes with the fresh fruit. Serve like a taco. Bon appétit!

Servings: 8 crêpe quesadillas Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) ½ red pepper ½ green pepper ½ white onion 1 green onion 2 tbsp. (30 ml) oil 4 thin chicken breast strips Taco spices, to taste 1¼ cups (300 ml) grated cheddar 2 tbsp. (30 ml) fresh coriander, chopped Sour cream for garnish, optional Salsa sauce for garnish, optional Preparation: To prepare 8 crêpes, place the plain Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth. Lightly oil a non-stick pan and heat over medium high. Add ¼ 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. Cut the peppers and onion lengthwise into quarters and then into thin strips. Thinly slice the green onion. Set aside. In a non-stick pan, heat the oil on medium. Add the chicken and cook for 5–6 minutes or until completely cooked. Mix in the vegetables and taco spices to taste. Cook for an additional 2–3 minutes, stirring well. Transfer the mixture to a bowl. Add the cheese and fresh coriander, and combine. Lay a crêpe on a work surface. Using a fork, place some chicken mixture on one-half and fold the other half over it. Repeat for the remaining crêpes, dividing the chicken mixture evenly between crêpes. Heat an ungreased non-stick pan on medium. Grill the stuffed crêpes for about 2 minutes on each side or until nicely crisp and golden. Serve with the sour cream and salsa if desired. Bon appétit!        

Servings: 8 crêpes Ingredients: 11/3 cups (200 g) plain Cora crêpe mix 11/3 cups (325 ml) milk (or plant-based beverage) 2 strawberries per bowl 10 blueberries per bowl 4 blackberries per bowl 5 raspberries per bowl Whipped cream Mint leaves After Eight chocolates   Chocolate custard 1/2 cup (125 ml) sugar 2 eggs 1/4 cup (60 ml) all-purpose flour 1 tbsp. (15 ml) cornstarch 2 cups (500 ml) milk 2 tsp. (10 ml) vanilla extract 13/4 oz. (50 g) chocolate chips   Preparation: For the custard On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk, vanilla and chocolate. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes. Stir to make sure the chocolate has completely melted and the mixture is smooth. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours. For the crêpe bowls To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth. Lightly oil a non-stick pan and heat over medium high. Add ¼ 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 5 and 6 with the remaining batter. Preheat oven to 300°F (149°C). Place the crêpes in lightly greased ovenproof bowls (one crêpe per bowl). Place in the oven for 15–20 minutes, just long enough for the crêpes to harden. Once the crêpes have cooled, carefully unmould and set aside. Slice the strawberries and mix all the fruit together in a bowl. Place ¼ cup (60 ml) of custard in each crêpe bowl. Arrange the fruit on top. Garnish with some whipped cream, mint leaves and an After Eight chocolate. Bon appétit!

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) Enough sugar (to caramelize)   Custard 1/2 cup (125 ml) sugar 2 eggs 1/4 cup (60 ml) all-purpose flour 1 tbsp. (15 ml) cornstarch 2 cups (500 ml) milk 2 tsp. (10 ml) vanilla extract Preparation: For the custard On a work surface, whisk together the sugar and eggs in a saucepan. Add the flour and cornstarch and mix well. Stir in the milk and vanilla. Bring mixture to the boil over medium heat, constantly stirring and scraping the bottom of the pan. Allow to simmer for 1–2 minutes. Pour into a container and place plastic wrap directly on the surface to cover. Refrigerate until completely chilled, about 2–3 hours. Once chilled, pour into a squeeze-type bottle. For the crêpes To prepare 8 crêpes, place the Cora crêpe mix and milk (or plant-based beverage) in a bowl and vigorously whisk together until the batter is smooth. 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 5 and 6 with the remaining batter. Fold the crêpes in half to form a half-moon, then fold in the opposite direction to form a triangle. Arrange the crêpes as you like one by one on a plate. It’s up to you to decide how many you put on each plate. Squeeze custard from the bottle to cover the crêpes. Sprinkle them with sugar. Using a kitchen torch, caramelize the sugar. Decorate as you like. Bon appétit!        

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!