PANCREPE AND METHOD OF MAKING SAME
Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape. Methods for making pancrepes and filled pancrepes are also included as well as the pancrepe and filled pancrepe.
1 . A pancrepe batter comprising:
flour, a leavening system, moisture, and
an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape.
2 . The pancrepe batter of claim 1 , wherein the pancrepe is a folded pancrepe, filled with a savory filling, a sweet filling, or a mixture of any two or more thereof, and the pancrepe is folded around the filling or fillings.
3 . The pancrepe batter of claim 2 , wherein the folded pancrepe is a frozen pancrepe.
4 . The pancrepe batter of claim 3 , wherein the frozen pancrepe is capable of being thawed without breaking or cracking the pancrepe.
5 . The pancrepe batter of claim 3 , wherein the frozen pancrepe is capable of being microwaved or baked further without breaking or cracking the pancrepe.
6 . The pancrepe batter of claim 1 , further comprising a humectant, a fat, a hydrocolloid, an emulsifier, or a mixture of any two or more thereof.
7 . The pancrepe batter of claim 1 , the leavening system comprises an acidic leavening agent and a basic leavening agent.
8 . The pancrepe batter of claim 7 , wherein the acidic leavening agent is sodium aluminum phosphate and the basic leavening agent is sodium bicarbonate.
9 . The batter of claim 1 , wherein the protein supplement comprises egg proteins, dairy proteins, gluten, or a mixture of any two or more thereof.
10 . The batter of claim 1 , wherein the effective amount of a protein supplement is from about 1.0 wt % to about 10 wt % and the protein supplement comprises eggs at about 1.6 wt % to about 4.0 wt %.
11 . The pancrepe batter of claim 1 , wherein the flour is present at about 15 wt % to about 40 wt %, the leavening system is present at about 0.1 wt % to about 5 wt %, the protein supplement is present at about 1.0 wt % to about 10 wt %, and the moisture is present at about 35 wt % to about 65 wt %.
12 . A pancrepe batter comprising:
flour, a leavening system, moisture, and
an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while cool, without breaking or cracking the pancrepe.
13 . A method of making the pancrepe of claim 1 comprising:
cooking the batter to form the pancrepe;
adding a filling to the pancrepe; and
folding the pancrepe around the filling to form a folded pancrepe;
wherein the folding of the pancrepe around the filling is completed without breaking or cracking of the pancrepe.
14 . The method of claim 13 , wherein the method further comprises freezing the folded pancrepe to form a frozen pancrepe, wherein the freezing step is completed without breaking or cracking of the pancrepe.
15 . The method of claim 14 , wherein the method further comprises thawing the frozen pancrepe, wherein the thawing is completed without breaking or cracking of the pancrepe.
16 . The method of claim 15 , further comprising microwaving or further baking the thawed pancrepe, wherein the microwaving or further baking is completed without breaking or cracking of the pancrepe.
17 . The method of claim 14 , further comprising microwaving or further baking the frozen pancrepe, wherein the microwaving or further baking is completed without breaking or cracking of the pancrepe.
18 . The method of claim 13 , wherein the pancrepe has a specific volume of greater than 1.0 cm 3 /g, from about 1.5 cm 3 /g to about 3.0 cm 3 /g, from about 2.0 cm 3 /g to about 2.8 cm 3 /g, from about 2.1 cm 3 /g to about 2.7 cm 3 /g, from about 2.2 cm 3 /g to about 2.6 cm 3 /g, from about 2.2 cm 3 /g to about 2.5 cm 3 /g, from about 2.2 cm 3 /g to about 2.4 cm 3 /g, or about 2.3 cm 3 /g.
19 . The method of claim 13 , wherein the pancrepe has a thickness greater than 0.1 inches, from about 0.15 inches to about 0.5 inches, from about 0.2 inches to about 0.4 inches, or about 0.25 inches.
20 . The pancrepe prepared by the method of claim 13 .
21 . The folded pancrepe prepared by the method of claim 13