In article >,
Bjørn Steensrud > wrote:

> Peppermint Patootie wrote:
>
> >
> > My thought is that almond meal would be too heavy to use in the place of
> > the flour, and my intuition says that trying to grind it farther would
> > result in almond paste. I could add another egg and make it a cross
> > between an omelet and a crepe, but I'd rather keep something closer to
> > crepe texture.
> >
> > Does anyone have any suggestions?
>
> The French make "galettes" of various kinds - some are just crepes made with
> buckwheat flour instead of white flour. Would whole grain flour help?
>
> We had "galettes Norvégiennes" - the filling was a slice of smoked salmon.
> Yum! ("Omelette Norvégienne" is Baked Alaska to you USians)

Sounds yummy, but whole grain or white, it's still flour and spikey.

Thanks, though!

Priscilla
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
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