CA2433693C - Crepe mix - Google Patents
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- CA2433693C CA2433693C CA2433693A CA2433693A CA2433693C CA 2433693 C CA2433693 C CA 2433693C CA 2433693 A CA2433693 A CA 2433693A CA 2433693 A CA2433693 A CA 2433693A CA 2433693 C CA2433693 C CA 2433693C
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Abstract
Crepe mix typically contains numerous ingredients. To facilitate making crepes available to individuals and restaurants with a hectic schedule, a dry crepe mix and method of making crepes from the dry crepe mix is described. The dry crepe mix includes a flour component of about 60 percent by weight to about 95 percent by weight, an edible oil component of about 1.0 percent by weight about 20.0 percent to percent by weight, a dry milk component of about 1.0 percent by weight to about 20.0 percent by weight, and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight. The crepe mix has a stable shelf life, is tasty, and is easy to prepare.
Description
BACKGROUND OF THE INVENTION
Field of the Invention.
The purpose of this invention is to obtain a dry complete crepe mix.
Description of the Art Practices.
United States Patent 5,955,131 issued to Fujita et at. September 21, 1999 Discloses method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape 1o having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.
United States Patent 4,857,354 issued to Ishida, et at. August 15, 1989 describes a method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefore comprises a starch hydrolysate, a water-soluble thickening 20 agent and/or gluten, in addition to conventional basic raw materials. The batter is treated on a baking roller comprising a stationary tubular body of a magnetic material, an exciting coil body arranged on the stationary tubular body and a rotatable outer hollow cylindrical member of a magnetic material.
Slimak in United States Patent 5,789,012 issued August 4, 1998 describes flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar
Field of the Invention.
The purpose of this invention is to obtain a dry complete crepe mix.
Description of the Art Practices.
United States Patent 5,955,131 issued to Fujita et at. September 21, 1999 Discloses method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape 1o having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.
United States Patent 4,857,354 issued to Ishida, et at. August 15, 1989 describes a method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or the similar filling. A sponge cake batter or a crepe batter therefore comprises a starch hydrolysate, a water-soluble thickening 20 agent and/or gluten, in addition to conventional basic raw materials. The batter is treated on a baking roller comprising a stationary tubular body of a magnetic material, an exciting coil body arranged on the stationary tubular body and a rotatable outer hollow cylindrical member of a magnetic material.
Slimak in United States Patent 5,789,012 issued August 4, 1998 describes flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar
2 beets, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, tell, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. Similar disclosures to those found United States Patent 4,857,354 to Slimak are also present in United States Patent 5,244,689 issued September 14, 1993.
Where temperatures are given, they are in degrees Celsius unless otherwise io indicated. Percentages and ratios given herein are by weight unless otherwise indicated and such may also be combined. Measurements herein are stated in degrees of approximation and where appropriate the word "about" may be inserted before any measurement.
Where temperatures are given, they are in degrees Celsius unless otherwise io indicated. Percentages and ratios given herein are by weight unless otherwise indicated and such may also be combined. Measurements herein are stated in degrees of approximation and where appropriate the word "about" may be inserted before any measurement.
3 SUMMARY OF THE INVENTION
The present invention describes a dry crepe mix comprising:
a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight to about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to about 20.0 percent by weight; and a dried egg component of about 1.0 percent by weight to about 20.0 percent by io weight.
The dry crepe mix may have a water content of about 0.1 percent to about 10.0 percent by weight, or of about 0.5 percent by weight to about 5.0 percent by weight.
The present invention further describes a method of preparing a dry crepe mix including the steps of:
is combining a flour component and then dried egg component or dried milk component to obtain a first mixture;
combining the first mixture with either the dried egg component or dried milk not utilized in obtaining the first mixture to obtain a second mixture;
combining the second mixture with an edible oil to form a third mixture of the 20 foregoing components; and milling the third mixture until the third mixture is substantially homogeneous;
thereby obtaining the dry crepe mix.
The present invention also describes a method of preparing a cooked crepe comprising:
25 obtaining a crepe mixture including a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 10.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to 20.0 percent by weight;
The present invention describes a dry crepe mix comprising:
a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight to about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to about 20.0 percent by weight; and a dried egg component of about 1.0 percent by weight to about 20.0 percent by io weight.
The dry crepe mix may have a water content of about 0.1 percent to about 10.0 percent by weight, or of about 0.5 percent by weight to about 5.0 percent by weight.
The present invention further describes a method of preparing a dry crepe mix including the steps of:
is combining a flour component and then dried egg component or dried milk component to obtain a first mixture;
combining the first mixture with either the dried egg component or dried milk not utilized in obtaining the first mixture to obtain a second mixture;
combining the second mixture with an edible oil to form a third mixture of the 20 foregoing components; and milling the third mixture until the third mixture is substantially homogeneous;
thereby obtaining the dry crepe mix.
The present invention also describes a method of preparing a cooked crepe comprising:
25 obtaining a crepe mixture including a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 10.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to 20.0 percent by weight;
4 and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight;
mixing about 2 to 10 parts by weight of crepe mix with about 10 parts by weight of water to obtain a crepe batter;
mixing the crepe batter to a uniform consistency to obtain a uniform crepe batter;
forming uniform crepe batter into crepe patties;
introducing the crepe patties into a cooking utensil; and, cooking the crepe patties for a sufficient time to obtain the cooked crepe.
DETAILED DESCRIPTION OF THE INVENTION
The Ingredients The first component in the present invention is a flour. Flour is comprised of two primary components. The first component of flour is a starch component. The second component of flour is the gluten component. The gluten component has a high percentage of protein.
The flours of the present invention include wheat, rye, barley, malted barley, corn, and the like. In order to obtain the best results in the present invention it is desirable that the protein be at least 10 percent by weight of the flour.
Desirably, the protein content of flour will be from about 10 percent by weight to about 18 percent by weight. More preferably, the protein content of the flour will be from about 12 percent by weight to about 18 percent by weight.
An edible oil is also included in the crepe mix of the present invention. The edible oil is preferably partially hydrogenated. It is desirable that the edible oil has a melting point of not less than 37 degrees Celsius.
mixing about 2 to 10 parts by weight of crepe mix with about 10 parts by weight of water to obtain a crepe batter;
mixing the crepe batter to a uniform consistency to obtain a uniform crepe batter;
forming uniform crepe batter into crepe patties;
introducing the crepe patties into a cooking utensil; and, cooking the crepe patties for a sufficient time to obtain the cooked crepe.
DETAILED DESCRIPTION OF THE INVENTION
The Ingredients The first component in the present invention is a flour. Flour is comprised of two primary components. The first component of flour is a starch component. The second component of flour is the gluten component. The gluten component has a high percentage of protein.
The flours of the present invention include wheat, rye, barley, malted barley, corn, and the like. In order to obtain the best results in the present invention it is desirable that the protein be at least 10 percent by weight of the flour.
Desirably, the protein content of flour will be from about 10 percent by weight to about 18 percent by weight. More preferably, the protein content of the flour will be from about 12 percent by weight to about 18 percent by weight.
An edible oil is also included in the crepe mix of the present invention. The edible oil is preferably partially hydrogenated. It is desirable that the edible oil has a melting point of not less than 37 degrees Celsius.
5 The edible oils suggested for use in present invention include sunflower oil, safflower oil, corn oil, canola oil, peanut oil, cottonseed oil, and soybean oil, and mixtures thereof. It is also possible to utilize butter as the source of the edible oil in making the powdered crepe mix according to the present invention. However, butter is an expensive source of the edible oil and its specific identity requires that all of components of the butter be present including cholesterol. Therefore, the preferred edible oils for use in present invention are vegetable oils.
The next component in the present invention is powdered milk. The powdered milk may be any convenient source of powdered milk. The preferred powdered milk io that is employed herein is nonfat dry milk. It is believed that the additional oil content of the high fat dry milk makes it harder to mix the components of present invention. Also as high fat dry milk is more expensive it is economically convenient to utilize the edible oil to obtain the desirable oil content. The powdered milk is a source of lactose (milk sugar), which adds a degree of sweetness to the finished crepe without utilizing corn syrup or sugars in powder form. The corn syrup is avoided because it has consistency of honey and makes mixing nearly impossible. The granulated form of a sugar is sufficiently coarse that the sugar may separate out from the remainder of the dry crepe mix.
The present invention also includes a powdered egg component. The powdered 20 egg component is preferably obtained as the powder from whole eggs. While powdered egg whites may be utilized they are less desirable as the flavor obtained with the powder whole egg is more delicious.
The Amounts of the Ingredients The flour component is utilized in the crepe mix on a dry weight basis at about 60 percent by weight to about 95 percent by weight. Preferably, the flour component is utilized in the crepe mix on a dry weight basis at about 70 percent by weight to about 84
The next component in the present invention is powdered milk. The powdered milk may be any convenient source of powdered milk. The preferred powdered milk io that is employed herein is nonfat dry milk. It is believed that the additional oil content of the high fat dry milk makes it harder to mix the components of present invention. Also as high fat dry milk is more expensive it is economically convenient to utilize the edible oil to obtain the desirable oil content. The powdered milk is a source of lactose (milk sugar), which adds a degree of sweetness to the finished crepe without utilizing corn syrup or sugars in powder form. The corn syrup is avoided because it has consistency of honey and makes mixing nearly impossible. The granulated form of a sugar is sufficiently coarse that the sugar may separate out from the remainder of the dry crepe mix.
The present invention also includes a powdered egg component. The powdered 20 egg component is preferably obtained as the powder from whole eggs. While powdered egg whites may be utilized they are less desirable as the flavor obtained with the powder whole egg is more delicious.
The Amounts of the Ingredients The flour component is utilized in the crepe mix on a dry weight basis at about 60 percent by weight to about 95 percent by weight. Preferably, the flour component is utilized in the crepe mix on a dry weight basis at about 70 percent by weight to about 84
6 percent by weight. Most preferably, the flour component is utilized in the crepe mix on a dry weight basis at about 76 percent by weight to about 78 percent by weight.
The edible oil component is utilized in the crepe mix on a dry weight basis at about 1.0 percent by weight to about 20.0 percent to percent by weight.
Preferably, edible oil component is utilized in the crepe mix on a dry weight basis at about 3 percent by weight to about 4 percent to percent by weight. The edible oil component is utilized in the crepe mix on a dry weight basis at about 3.00 percent by weight to about 3.75 percent by weight. In the case of edible oil, the term dry weight basis refers to edible oil that has no more than five percent by weight water in the oil.
The dried egg component is utilized in the crepe mix on a dry weight basis at about 1.0 percent by weight to about 20.0 percent by weight. Preferably, dried egg component is utilized in the crepe mix on a dry weight basis at about 3 percent by weight to about 4 percent by weight. Most preferably the dried egg component is utilized in the crepe mix on a dry weight basis at about 3.00 percent by weight about 3.75 percent to percent by weight.
A dry milk component is also included in the preparation of the dry powder crepe mix. The dry milk component is conveniently present in the dry crepe mix at about 1.0 percent by weight to about 20.0 percent by weight. Preferably, the dry milk component is present in the dry crepe mix at about 7 percent by weight to about 12 percent by weight. Most preferably, the dry milk component is conveniently present in the dry crepe mix at about 9 percent by weight to about 11 percent by weight.
The Mixing of the Ingredients The separate ingredients in the dry crepe mix are as noted above obtained in a dry form. The separate ingredients may be mixed in any order. However, it is preferable to mix the separate ingredients with the edible oil component added last. As some heating may be employed it is possible that the edible oil component will either be
The edible oil component is utilized in the crepe mix on a dry weight basis at about 1.0 percent by weight to about 20.0 percent to percent by weight.
Preferably, edible oil component is utilized in the crepe mix on a dry weight basis at about 3 percent by weight to about 4 percent to percent by weight. The edible oil component is utilized in the crepe mix on a dry weight basis at about 3.00 percent by weight to about 3.75 percent by weight. In the case of edible oil, the term dry weight basis refers to edible oil that has no more than five percent by weight water in the oil.
The dried egg component is utilized in the crepe mix on a dry weight basis at about 1.0 percent by weight to about 20.0 percent by weight. Preferably, dried egg component is utilized in the crepe mix on a dry weight basis at about 3 percent by weight to about 4 percent by weight. Most preferably the dried egg component is utilized in the crepe mix on a dry weight basis at about 3.00 percent by weight about 3.75 percent to percent by weight.
A dry milk component is also included in the preparation of the dry powder crepe mix. The dry milk component is conveniently present in the dry crepe mix at about 1.0 percent by weight to about 20.0 percent by weight. Preferably, the dry milk component is present in the dry crepe mix at about 7 percent by weight to about 12 percent by weight. Most preferably, the dry milk component is conveniently present in the dry crepe mix at about 9 percent by weight to about 11 percent by weight.
The Mixing of the Ingredients The separate ingredients in the dry crepe mix are as noted above obtained in a dry form. The separate ingredients may be mixed in any order. However, it is preferable to mix the separate ingredients with the edible oil component added last. As some heating may be employed it is possible that the edible oil component will either be
7 in a liquid form initially or will begin to melt on mixing. The remainder of the dry ingredients form a reservoir for the edible oil component. In this fashion, the edible oil component will be thoroughly admixed and plating out of the oil on the mixing vessel employed may be minimized.
Conveniently, the flour component is introduced to a mixing vessel followed in order by the powdered egg, and then the powdered milk component. Thereafter, the edible oil is added to the mixing vessel. Alternatively, a preferred order of addition is to introduce the flour component first to the mixing vessel, followed by the powdered milk component, then the powdered egg, and lastly the edible oil.
It is recommended that the ingredients be mixed in an area in which sparking is avoided. As all the components as well as end product are powdered is possible for an explosion hazard to exist.
The Milling of the Ingredients After the ingredients are mix they are conveniently milled. The milling may be done by any piece of milling equipment. It is desirable that the crepe mixes of the present invention be substantially homogeneous. By homogeneous it is meant that the product appears to the naked eye to be of a uniform particle size. The milling is advantageous when the individual ingredients employed to form the crepe mix of the present invention are initially of a non-uniform size.
The Packaging of the Ingredients The dry crepe mix of the present invention is packaged in a plastic bag within a cardboard box to maintain the freshness of the mix regardless of ambient humidity. The use of an interior plastic lining is also useful in avoiding bleed out the edible oil component. The mix may also be conveniently packaged in a standard type cereal box with a humidity resistant liner.
Conveniently, the flour component is introduced to a mixing vessel followed in order by the powdered egg, and then the powdered milk component. Thereafter, the edible oil is added to the mixing vessel. Alternatively, a preferred order of addition is to introduce the flour component first to the mixing vessel, followed by the powdered milk component, then the powdered egg, and lastly the edible oil.
It is recommended that the ingredients be mixed in an area in which sparking is avoided. As all the components as well as end product are powdered is possible for an explosion hazard to exist.
The Milling of the Ingredients After the ingredients are mix they are conveniently milled. The milling may be done by any piece of milling equipment. It is desirable that the crepe mixes of the present invention be substantially homogeneous. By homogeneous it is meant that the product appears to the naked eye to be of a uniform particle size. The milling is advantageous when the individual ingredients employed to form the crepe mix of the present invention are initially of a non-uniform size.
The Packaging of the Ingredients The dry crepe mix of the present invention is packaged in a plastic bag within a cardboard box to maintain the freshness of the mix regardless of ambient humidity. The use of an interior plastic lining is also useful in avoiding bleed out the edible oil component. The mix may also be conveniently packaged in a standard type cereal box with a humidity resistant liner.
8 Additional ingredients Additional ingredients, which may be included in the present invention, include sugars, vitamins, minerals, and processing aids such as sodium silicoaluminate, salt, lactose, natural flavor, sodium caesinate, and dipotassium phosphate. The amounts of the additional ingredients are at any level such that the powdered crepe mix retains its original dry form. More specifically, the dry powdered crepe mix may contain about 0.05 percent to about 0.1 percent by weight of sodium silicoaluminate.
The Method of Use of the Ingredients The complete dry crepe mix of present invention needs only to be mixed with water to form a crepe batter. The invention permits the powdered crepe mix to be mixed at any weight ratio such of two to ten weight parts dry crepe mix to 10 weight parts of water. Preferably, the weight ratio of the dry crepe mix to the water is 4 to 9 parts dry crepe mix to 10 parts water.
After the mixture of the dry crepe mix and water is formed into a batter it is ready for cooking. The cooking temperature range is about 110 to 250 C. The crepe batter is introduced to the pan and cooked for time of about one half minute to two minutes depending upon the color and texture desired in the crepe.
From the above description of the invention, those skilled in the art will perceive improvements, changes and modifications. Such improvements, changes and modifications within the skill of the art are intended to be covered by the appended claims.
The Method of Use of the Ingredients The complete dry crepe mix of present invention needs only to be mixed with water to form a crepe batter. The invention permits the powdered crepe mix to be mixed at any weight ratio such of two to ten weight parts dry crepe mix to 10 weight parts of water. Preferably, the weight ratio of the dry crepe mix to the water is 4 to 9 parts dry crepe mix to 10 parts water.
After the mixture of the dry crepe mix and water is formed into a batter it is ready for cooking. The cooking temperature range is about 110 to 250 C. The crepe batter is introduced to the pan and cooked for time of about one half minute to two minutes depending upon the color and texture desired in the crepe.
From the above description of the invention, those skilled in the art will perceive improvements, changes and modifications. Such improvements, changes and modifications within the skill of the art are intended to be covered by the appended claims.
9
Claims (17)
1. A dry crepe mix comprising:
a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to about 20.0 percent by weight; and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight.
a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to about 20.0 percent by weight; and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight.
2. The dry crepe mix of claim 1 wherein the water content is from 0.1 percent to 10 percent by weight.
3. The dry crepe mix of claim 1 further comprising from about 0.05 percent to about 0.1 percent by weight of sodium silicoaluminate.
4. The dry crepe mix of claim 1 wherein the dry milk component is lactose.
5. The dry crepe mix of claim 1 that is in a substantially homogeneous form.
6. The dry crepe mix of claim 1 wherein the flour component is present at about 70 percent by weight to about 84 percent by weight.
7. The dry crepe mix of claim 1 wherein the edible oil component is present at about 3 percent by weight to 4 percent by weight.
8. The dry crepe mix of claim 1 wherein the dry milk component is present at about 8 percent by weight to 12 percent by weight.
9. The dry crepe mix of claim 1 wherein the dried egg component is present at about 2.75 percent to about 4.25 percent by weight.
10. The dry crepe mix of claim 1 wherein the edible oil component is a hydrogenated vegetable oil.
11. The dry crepe mix of claim 1 wherein the edible oil component is partially hydrogenated soybean oil.
12. The dry crepe mix of claim 1 wherein the water content is from 0.1 percent to 5 percent by weight.
13. The dry crepe mix of claim 1 wherein the flour component is present at about 76 percent by weight to about 78 percent by weight.
14. The dry crepe mix of claim 1 wherein the dry milk component is non-fat dry milk.
15. A method of preparing a dry crepe mix including the steps of:
combining a flour component and then dried egg component or dried milk component to obtain a first mixture;
combining the first mixture with either the dried egg component or dried milk not utilized in obtaining the first mixture to obtain a second mixture;
combining the second mixture with an edible oil to form a third mixture of the foregoing components; and milling the third mixture until the third mixture is substantially homogeneous;
thereby obtaining the dry crepe mix.
combining a flour component and then dried egg component or dried milk component to obtain a first mixture;
combining the first mixture with either the dried egg component or dried milk not utilized in obtaining the first mixture to obtain a second mixture;
combining the second mixture with an edible oil to form a third mixture of the foregoing components; and milling the third mixture until the third mixture is substantially homogeneous;
thereby obtaining the dry crepe mix.
16. A method of preparing a cooked crepe comprising:
obtaining a crepe mixture including a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to 20.0 percent by weight;
and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight;
mixing about 2 to 10 parts by weight of the crepe mixture with about 10 parts by weight of water to obtain a crepe batter;
mixing the crepe batter to a uniform consistency to obtain a uniform crepe batter;
forming the uniform crepe batter into crepe patties;
introducing the crepe patties into a cooking utensil; and, cooking the crepe patties for a sufficient time to obtain the cooked crepe.
obtaining a crepe mixture including a flour component of about 60 percent by weight to about 95 percent by weight;
an edible oil component of about 1.0 percent by weight about 20.0 percent to percent by weight;
a dry milk component of about 1.0 percent by weight to 20.0 percent by weight;
and a dried egg component of about 1.0 percent by weight to about 20.0 percent by weight;
mixing about 2 to 10 parts by weight of the crepe mixture with about 10 parts by weight of water to obtain a crepe batter;
mixing the crepe batter to a uniform consistency to obtain a uniform crepe batter;
forming the uniform crepe batter into crepe patties;
introducing the crepe patties into a cooking utensil; and, cooking the crepe patties for a sufficient time to obtain the cooked crepe.
17. The method of claim 16 wherein the cooking utensil is brought to a temperature in the range of about 110 degrees Celsius to about 250 degrees Celsius before the introduction of the crepe patty.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US19354502A | 2002-07-11 | 2002-07-11 | |
| US10/193,545 | 2002-07-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2433693A1 CA2433693A1 (en) | 2004-01-11 |
| CA2433693C true CA2433693C (en) | 2011-04-26 |
Family
ID=31186554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2433693A Expired - Fee Related CA2433693C (en) | 2002-07-11 | 2003-06-27 | Crepe mix |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2433693C (en) |
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2003
- 2003-06-27 CA CA2433693A patent/CA2433693C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
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| CA2433693A1 (en) | 2004-01-11 |
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