What can’t one do with this Sturdiwheat Baguette mix?
This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.
To start, dissolve yeast packet contents in 2.25 C warm water. Add 1.5 C of the mix and stir until smooth. Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.
So many French foods and so little time to get through them. But the Crêpe is so versatile. Pancakes and flat bread are part of every culture and are used for breakfast, lunch, and dinner.
Don’t fret if you are unfamiliar with making crêpes. Sturdiwheat has taken the mystery out of it with a perfect mix. Short on time? Just add water to Sturdiwheat Crêpe Mix, take out a frying pan and you will have your crepes in no time. Then the breakfast fun starts.
For breakfast, mix some fresh strawberries or blueberries with a bit of sugar and let it sit for 30 minutes. Make the crêpes. Put a bit of the sugared fruit on a crêpe and roll it, or fold it into quarters. Top with some powdered sugar, whipped cream, sour cream, yogurt, or crème fresh, and garnish with a couple of blueberries or strawberries.
Or place a bit of whipped cream, sour cream, or yogurt inside the crepe before folding. Top with your favorite preserves or syrup and enjoy. Or simply roll and top with butter and syrup.
Or – Be creative and enjoy. Lemon Curd. Bananas. Cherries. Chocolate. Raspberries. Cooked apples and cinnamon. Orange. Marmalade. Peaches. Again, as with all of your cooking – Keep it simple. Use what you have in the house. Sturdiwheat has started the great European breakfast for you with the perfect crêpe mix. And they are so yummy. Order this time-saving and easy mix today. And celebrate with the French this week for Bastille Day.
Sturdiwheat – Easily your friend in the kitchen.