A surprising meal that you might not have imagined

I've discussed bread in a post-collapse world. Wheat is the most common prep supply. It's recommended by the Latter Day Saints (Mormons), as well as many other prepper groups. I've also discussed things like baking bread by collecting yeast from the air, as well as my personal preference of making pita bread. The latter is far more practical to cook. I also have mention hardtack since it's historically been used as a long lasting but awfully chewy bread. That bread is good for when you have stew or soup, and you can pour it over the hardtack and let it absorb the contents. And we've discussed panfortte, a precursor to modern day fruitcakes. It was eaten by the medieval crusaders since it lasted long and provided a mixed group of nutrients from nuts and dried fruit and preserved by rum or some other ethanol mix.

A bread though that you'll be eating, maybe once a day, is a crepe. I bet you never expected that. A crepe is a very good way to blend your acorn, corn, cattail pollen, clover or pine cambium flour, among all of the various kinds. Why? First, no doubt you'll be wanting to whip up something quick from time to time. Since it's a flatbread, there's no need to wait for it to rise or to mold it into something that you can easily cook. It's made deliberately thin, and that means it's easy to make several, and even eat them later at lunch or dinner. Sure, you'll be using honey or maple or corn syrup for a treat, but often the crepe can soak up the grease from animal fat, and so nothing is wasted. The crepe will be used to gather up that last little morsel on your plate. They also make a decent sandwich or a rollup.

In an ideal world you have some milk powder or powdered eggs to make something heartier. Still, it's remarkably easy to make a thin batter. Sometimes cutting the blended flours this way tastes better than trying to actually make them into a bread. It's a way to use up little dabs of this or that.