As you may know, I am a huge fan of the company “Whole Note.” It seems that every product of theirs that I have tried, I love. From their waffles to muffins and now crepes. I had never had crepes before trying these. I was always told it was like having a very thin pancake. So I wasn’t sure what to do with them once I made them. So, I visited Whole Note‘s website and looked at the recipes on there and concluded, crepes are kinda like the French tortilla.
The instructions are easy to understand, and it doesn’t require tons of extra ingredients. I mixed the batter per the box instructions and in no time at all I had crepes!
I will say this, use butter as the box states. I tried cooking spay on some of them, and I did not on a couple of them, and did not get as even browning as I did with the butter. If you are not careful with either products and use too much, the crepes do not turn out well.
I also do not have a “crepe skillet,” I used a normal skillet. I had asked Paul from Whole Note about this when I spoke to him. He said that it was fine, to just tilt the skillet around to spread the batter around.
We made the Fruit and (home-made) Whipped Cream Crepes and Pizza Crepes.
And we know how much I love pizza. If you don’t, I really love pizza. So of course we made a pizza crepe
Also: if you are going to make a batch and them eat them, use a cooling rack or paper towels in between the crepes, the condensation will cause them to lose some of the crispiness as they cool.
So once again, Whole Note as not failed. I have discovered the love of crepes and now the non gluten free boyfriend has another option for food in my house. It is a gluten free zone, you know.
Way back in October, while attending the Gluten Free Allergy Free Expo in Dallas, Buddy purchased some bread crumbs by Aleia’s.
Fast forward to April. While at the Gluten Free Food Allergy Fest in Austin, Aleia’s was there. I stopped and talked to them, told them how we made eggplant Parmesan with the bread crumbs and how we like it. Found out about some new products of theirs. Along with, how they take suggestions from consumers to create new products, which I thought was really cool. Aleia’s makes cookies, panko, stuffing mixes, breads, breadcrumbs, croutons, and the newest item is “Coat & Crunch.” It comes in two varies: “Extra Crispy” and “Crispy Spicy.”
What some or most of you may not know is I do not like handling raw meat. Ground meats or pieces. I typically let Buddy do it. However, I felt that I couldn’t honestly write this if I did not actually cook it. So, I decided I would cook the chicken. We tried both kinds of the Coat and Crunch on two separate days.
Each package comes with two pouches of coating, it is really easy to handle and make. I did not have any difficulties making it. We made stripes on day and we made nuggets the other day. Both times we used a little over two pounds, due to the packages we purchased. The box states to use two pounds, it will cover slightly over two pounds when doing the strips, however I would not push it.
The spicy one wasn’t super hot, it had flavor to go with the heat and the crispy one was really good as well. There are sauce recipes on the box as well. Aleia’s is produced in a dedicated gluten free bakery facility and are certified by the CSA (Celiac Support Association), the GFCO (Gluten Free Certification Organization) and Earth Kosher. All of their products test at less than five parts per million. The Coat & Crunch does contain eggs. However, it is Dairy Free, Kosher and Non-GMO.