Newbie "batter" question

"BUB 209" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

First I apologise for diving right into the group as I haven't spent any

time

Quoted message said:

lurking here. Many years ago I was rooming with a woman from Finland who was a Seventh Day
Adventist and of course a vegetarian. The one thing she made that was absolutely delicious was
Kellogg's All-Bran crepes. So I tried it myself using a recepie for regular pancakes substuting
the All-Bran for flour, and they had the same great nutty taste, only they wouldn't stick together
for flipping. I tried adding an extra egg, but it didn't help. Just hoping someone could advise me
on what the proper ingredient short of Super Glue would be to add "cohesiveness" to the batter.

I did a google search and found a recipe for Swiss Apple Crepes using All-Bran at
kellogg.com.auRecipes.aspOpen ↗ . The ingredients for the crepe are:

1 cup plain flour salt, to taste 1 1/2 cups milk 60g egg 60g butter or margarine, melted
1/2 cup Kellogg's® All-Bran® Original

There's also a recipe at kelloggs.becrepes.htmOpen ↗ but it's in French. It's
pretty easy to figure out the ingredients, but I'm not sure what cuillères à soupe are.

Interestingly, the US Kellogg's site has no recipe for crepes using All-Bran, though it does have a
recipe for Gingerbread Pancakes.

rona

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BUB 209 said:

First I apologise for diving right into the group as I haven't spent any time lurking here.

Welcome!

Quoted message said:

Many years ago I was rooming with a woman from Finland who was a Seventh Day Adventist and of
course a vegetarian. The one thing she made that was absolutely delicious was Kellogg's All-Bran
crepes. So I tried it myself using a recepie for regular pancakes substuting the All-Bran for
flour, and they had the same great nutty taste, only they wouldn't stick together for flipping. I
tried adding an extra egg, but it didn't help. Just hoping someone could advise me on what the
proper ingredient short of Super Glue would be to add "cohesiveness" to the batter.

I checked Kellogg's web site and I couldn't find a recipe for All-Bran crepes, but I did find one
for gingerbread pancakes. Perhaps that recipe will help you address the problem you're having with
the batter. The recipe is at kellogg.marketlocator.comwebviewallbrOpen ↗
anrecipe/79D4716F2C45CB2586256A9900704DF2/?opendocument&cat=Breads

and if that URL is too long, I suggest you go to wwww.kelloggs.comwwww.kelloggs.comOpen ↗ and look up the recipe
on your own.

Quoted message said:

First I apologise for diving right into the group as I haven't spent any time

lurking here.

Why are you apologizing? Newsgroups aren't private message boards where only certain people are
allowed to post, although some people tend to think that way. I've never posted here before either
but I'm doing so right now. If nobody likes it then that's their problem.

"Rona Yuthasastrakosol" <[email hidden]> wrote in message
"]news:[email hidden]... <snip>

Quoted message said:

Interestingly, the US Kellogg's site has no recipe for crepes using All-Bran, though it does have
a recipe for Gingerbread Pancakes.

But the Canadian Kellogg's site has a recipe for All-Bran pancakes at tinyurl.comxr2jOpen ↗ . If
the link doesn't work, just go to www.kelloggs.ca and click on recipes. You'll be able to find it
through there.

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"BUB 209" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

First I apologise for diving right into the group as I haven't spent any

time

Quoted message said:

lurking here. Many years ago I was rooming with a woman from Finland who was a Seventh Day
Adventist and of course a vegetarian. The one thing she made that was absolutely delicious was
Kellogg's All-Bran crepes. So I tried it myself using a recepie for regular pancakes substuting
the All-Bran for flour, and they had the same great nutty taste, only they wouldn't stick together
for flipping. I tried adding an extra egg, but it didn't help. Just hoping someone could advise me
on what the proper ingredient short of Super Glue would be to add "cohesiveness" to the batter.

I'll give you a hint: it begins with an 'f' and ends with 'lour'. Bran is not flour, nor does adding
egg to bran make it flour.

Crepes don't need to be made with bleached wheat flour, however. Buckwheat flour is commonly used
for savory-style crepes (called galettes, crepes de blé noir, crepes de sarrasin), although often
blended 50/50 with "regular" flour for texture and taste because buckwheat isn't grain and doesn't
have the same cooking properties as wheat flour. You might find better success using a blend of all-
purpose flour and All-Bran, whole wheat, or buckwheat flour. Let the batter rest for at least half
an hour for the best result, so that the starch has enough time to absorb the liquid well.

Also, don't use any baking powder, acid/soda, or any other kind of leavening for crepes. All crepes
are pancakes, but not all pancakes are crepes. Savory crepes have a little salt and no sugar, with
many advocates religiously specifying Fleur de Sel, the grey sea salt from Brittany (I'm no purist).
Sweet crepes have a little sugar and _no_ salt (unsalted butter is used for both kinds to precisely
control the salt in the recipe, among other reasons). And yes, crepes recipes call for real butter.

"Rona Yuthasastrakosol" <[email hidden]> wrote in message
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Quoted message said:

It's pretty easy to figure out the ingredients, but I'm not sure what cuillères à soupe are.

It's a tablespoon (spoon for soup).