On Dec 5, 4:40 pm, Sam > wrote:

> My pancakes are crepe style, not the standard 1/2" or so US fluffy pan
> cakes. So - the 2.7 kg would give me 13 batches and each maybe so 10/15
> pancakes each.

Super. We make something like that here, but I never thought to give a
name I could not pronounce, so I call them crepes (which I can
pronounce). Mostly we mill and ferment buckwheat groats, but
occasionally rye (most excellent), and sometimes hulled barley (also
good, but not as good as buckwheat or rye). Never done it with wheat,
since gluten happens.

Stuffing is fruit: apples or prunes with fermented thick cream. Except
in late fall when it's crappy outside, like now then we'll stuff with
sauted brussels sprouts, diced potato, and onions... which you
probably can't do because it's POLISH.

Just kidding.