Order a crepe from a professional vendor and they’ll likely cook it on a blade, a flat heated surface that distributes the batter evenly to get just the right consistency in the final crepe: uniform thickness with no unsightly lumps. But home cooks typically make crepes in a frying pan, which can make the process a wee bit trickier.
Still, no worries, all you home-cooking crepe lovers—physics has come to the rescue. According to the latest experiment results of two scientists, the trick is all in the wrist. They described their research in a recent paper published in Physical Review Fluids.
It all started when co-author Mathieu Sellier of the University of Canterbury in New Zealand expressed frustration to his wife that he could never get his