It's a crepe-y World out there and sometimes the necessities of what we've become accustomed to aren't always available to the places that we travel to.
Here's a quick and easy recipe to prep at home to have easy to make crepes, pancakes, waffles or mock-roti while on vacation with a limited selection in your travel kitchen.
Start with a basic travelling pancake mix: (You can also purchase our pancake/waffle mix and add the soya milk powder to your mix instead to complete this).
Dry mix for traveling with:
1 3/4 cups of Frankie's All Purpose Flour
3/4 cup of dry soya milk powder
1 tsp. baking soda
pinch of salt
Let's fill that void with a really awesome calzone recipe.
You can use this recipe to use up left over pasta sauce or fill them with your favourite sweet treat.
1 Tbsp. psyllium husk
1 tsp. citric acid
4 Tbsp. margarine
2 cups Frankie's All Purpose Flour
1 cup Frankie's bread mix
1 cup of water
Method: Combine all of the ingredients together in a stand mixer. Mix on high for 1 minute.
in a separate bowl whisk 1 egg and 1/4 cup of milk. Set aside.
On a piece of parchment paper dusted with flour, roll out part of the dough to approximately 1-2mm thickness. Place a lunch size plate on top of dough and cut a circle out. Remove excess dough. Brush egg wash on edges of half of the circle. Fill the side that you egg washed with your favourite toppings like meat sauce with tomato & cheese (as seen in the picture), sauce with vegetables & cheese, jam/fruit compote...(don't put too much in as filling). Fold remaining pastry over top of the filling and lightly pinch together. Carefully transfer to a sheet pan and brush entire surface with egg wash. Bake for 15-20 minutes at 350-375F or until golden. Serve hot, room temperature or cold. It's good any way you like it. (The kids love them in their lunch too!)
This melt-in-your-mouth shortbread recipe will have you (and your friends) wanting more. And it's so easy to make!
2 cups of Frankie's All Purpose Flour
1 cup of creamed butter (or margarine)
1/2 cup of granulated sugar (or turbinado)
Method: Cream the butter. Beat in the sugar. Mix in the flour. Spread out into a pie plate. Bake at 325F for 25minutes or until golden brown. (This recipe can be doubled, tripled, quadrupled... to fit your pan.
For a video tutorial visit: https://youtu.be/xtH-9AJ0e94
It always seems that leftover cake after a party is a common occurrence. Let's use up that cake by making some cake pops. But first you're going to need to cake.
Make some chocolate cake from this recipe here: Wagon Wheels.
This recipe has both the chocolate cake recipe in mix form and from scratch form, but also has an icing recipe that you'll need to put everything together.
And best of all.... if the cake is stale... that's ok too.
Along with the cake you'll also need enough icing to make the whole thing together and some decorations like:
melted dark chocolate, sprinkles, crushed nuts, melted or shaved white chocolate... the list goes on and on depending on what you're favourite is.
Crumble cake into bowl until it looks like fine crumbs. Use your freshly washed hands to combine icing slowly until the whole thing sticks together.
Using an ice cream scoop (smaller is better) scoop and tightly pack into balls. Place on a plate and dip pop sticks into melted chocolate and then insert into each cake pop. Refrigerate for at least 1-2 hours.
When cool, dip each cake pop into melted chocolate and add your favourite toppings like sprinkles, crushed nuts, shaved chocolate...
Freeze or refrigerate again and when setup serve. Cake pops will last up to a week in the fridge... but you'll likely sneak one every time you prepare dinner.
Pancakes are one of the treats my kids love to eat every Saturday for breakfast. They're super easy to make and really yummy and you can modify the recipe slightly to make them different every time.
1 3/4 cups of Frankie's Gluten Free All Purpose Flour
1 3/4 cups of milk - or milk alternative
2 tbsp. vegetable oil
2 eggs - or egg alternative
1 tsp. vanilla
1 tsp. baking soda
Mix all ingredients together and beat on high for 2 minutes. Beating on high for 2 minutes gives the pancakes a bit more air and will cause them to be a bit fluffier.
Pour batter in 1/4 cup amounts onto well oiled/buttered preheated skillet/frying pan and batter will form round pancakes. Flip after approximately 2 minutes or until bottom of pancake is golden. The higher temperature the stove is the faster the pancakes will cook, however the internal part of the pancake might not cook right through. A medium heat is recommended.
Mods: You can modify your pancakes any number of ways. Here are some of my favourites:
Add sliced peaches for peach pancakes. Add sliced apple and a tablespoon of cinnamon for apple cinnamon pancakes. Add blueberry pancakes for blue berry pancakes. Add chocolate chips or chocolate protein powder for a chocolaty pancake.