Crepe with banana & chocolateEnjoy these super-easy yummy Crepes.

1 3/4 cups - Frankie's All Purpose Flour
1 3/4 cups - Milk
5 - Eggs
1 Tbsp. - Vegetable oil
Pinch - Salt

In a bowl combine all ingredients and whisk together thoroughly.  Ensure that there are no lumps.
In a well-oiled pre-heated flat pan, over medium heat, pour approx. 1/4 cup of the mix into the middle and spread out as thin as possible with a silicone spatula or by tipping the pan and spreading the mixture around.  When evenly cooked (not crispy) on one side, flip and finish cooking on other side.  Ensure that your crepe doesn't get too crispy or you won't be able to roll it.  When cooked, lay on a plate and keep warm with a towel until you fill it.  Don't worry if your crepe doesn't work out on the first (or second) try. The first crepe in the pan typically never works out because there are so many things to make adjustments - less/more batter, less/more cooking time, less/more temperature... the list goes on.

Filling: This part is really up to you.  Add banana, then roll it up and drizzle with dark Belgian chocolate, add scrambled eggs with bacon, roll and drizzle with Hollandaise sauce... the limit to what you put in a crepe is really limitless, so have fun and be creative.

LoafFrankie's Bread Mix Loaf is so easy you need just 3 ingredients:

Frankie's Bread Mix (Found here)
2 cups of warm water.
1/4 cup of salad oil.

Add all of the ingredients together and mix well.  Scoop into a loaf pan and let rise for 25-30 minutes (or until batter reaches near the top of the pan).  Bake in pre-heated oven at 375F for 25-30 minutes turning half way.

*Modify your loaf by making it...

-Cinnamon raisin: Add 1 1/4 tsp. cinnamon and a 1/2 cup of raisins.
-Garlic/Cheese: Add 2 cloves of minced garlic and 1/2 cup of cheese.
-Olive: Add 1/2 cup of chopped olives.


Gluten-free Loaf.

LoafMake this awesome loaf of bread.  Makes excellent sandwiches.  If you freeze this bread, pre-slice before freezing and then microwave on defrost to make it squishy again.

3 cups of Frankie's gluten-free Bread flour
1 1/2 cups of tepid milk
1 Tablespoon yeast
1 Tablespoon of honey or sugar
1/4 cup of salad oil
4 teaspoons of baking powder
2 teaspoons of vinegar
2 large eggs
2 Tablespoons sesame seeds (optional)

Method: Pre-heat convection oven to 375F.  
In a stand mixing bowl, dissolve yeast and honey/sugar and milk.  
In a seperate bowl, combine flour, baking powder and salt.
When yeast mixture is foamy, add remaining liquid ingredients and all dry ingredients.  Mix well (approximately 2 minutes).
Scoop (with an icecream scoop - white scoop) onto parchment paper.  Pat lightly with wet hands and press down to approximetely 1 inch high.  Add sesame seeds and lightly pat onto buns.
Let rise for 15-20 minutes.  Bake in oven for 20 minutes, rotate pan and bake an additional 20 minutes (or until internal temperature reaches 99C or 210F.  Let cool on cooling rack.

Frankie's Gluten-Free Tea Biscuits

Tea Biscuits

3 Cups Frankie's All Purpose Gluten Free Flour

1/2 cup White Sugar

2 teaspoons Baking Powder

1/2 teaspoons salt

3/4 cup butter or margarine

1 egg

1 cup milk

1/2 cup raisins/currants


Blend all together in food mixer.  Scoop onto parchment paper lined cookie sheet and scoop/spoon onto pan.  Bake at 375F for 13 minutes or until a skewer comes out clean when inserted.

Serve with your favourite jam or fresh fruit.

For a video tutorial visit:

Rum Balls


3 1/4 cups Crushed cookies (I use crushed gingerbread cookies)

3/4 cup Icing sugar

1/4 cup cocoa

3 Tbsp. corn syrup

1/2 cup rum (or your favourite booze)


In a large bowl, stir crushed cookies, icing sugar and cocoa.  Blend in syrup and rum.  Shape into balls and roll in additional confectioners sugar (or cocoa, or dip in melted chocolate, oir sweetened coconut).  Store for yourself or serve to family and friends.