addendum: acorn-meal crepes!

[asakiyume]

Also tasty ;-)

Comments

[asakiyume]

The taste of both pleasantly nutty but not very distinctive and not very strong.

When I made acorn cake some time ago, the flavor seemed stronger. It could be that I leached the acorn meal for too long. (You need to let it sit in changes of water for several days to get the tannins out, but maybe this time I did it for too long.)

[smoothbores]

Thank you very much for the detailed answer. I didn't know that you had to soak it in water.

I have plans to make another monastery bread. And maybe in the fall I'll try to make an acorn supplement.
I wanted to say - that's why I'm so curious. But I'm always curious)

[asakiyume]

If you would like to try to process acorns, I recommend Hank Shaw's page--he's who I used as a guide. Link here.

[smoothbores]

Oh, thank you very much! I've already read it, it's all very clear, I only need a little of this flour, so it can be done quickly.
The advice to grind with water is common in our kitchen, I didn't expect that it would be used with acorns. So great!
Thanks for the link!

[asakiyume]

My pleasure ^_^