On Sat, 6 Dec 2008 11:02:18 -0800 (PST), Will
> wrote:

>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.

Hey Will,

Could you say something more about "fermented thick cream?"

Are you doing the fermentin' or is this something you buy.

Many thanks,
--
Kenneth

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