No more lumps: Let physics be your guide to making the perfect crepe

No more lumps: Let physics be your guide to making the perfect crepe

Enlarge / Batter must be distributed evenly to get uniform thickness in a perfect crepe. (credit: Mark Boster/Los Angeles Times/Getty Images)

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

Read the rest