This is literally the best crepes recipe I’ve ever tried, and the secret is in sourdough discard. They look amazing and taste even better. Oh, and …World’s Best Crepes
With so many of us suffering with gluten and wheat intolerances but still wanting to bake it was great to see flour without either.
Oast to Host has solved this problem with its two new flour blends Cake and Pastry. They have been expertly blended to give you light and fluffy cakes and crisp pastry. They contain a little dried egg albumen, which helps with the texture of the bakes.
They start at Cake Flour £4 for 450g for 2 available online at Oast to Host. And the Pastry Flour £9 for 2 x 450g.
This wonderfully versatile flour allows you to make your favourite: CAKE/cup cakes, SCONES, BLINIS, STEAMED PUDDINGS & BISCUITS. Everyone will be coming back for more! Each 225g recipe will make a generous 8″ Cake.
You can make anything from Lemon Drizzle, Coffee and Walnut, Chocolate, Battenburg or Carrot Cake! Our new in-house favourite is Earl Grey Cake using real tea leaves!
See how easy it is to make this delicious subtly perfumed sponge cake by watching their video. They have lots of recipes on the website.