The Science of Crepes

Crepes are super simple to make batter-wise, but hard to perfect cooking-wise. The batter is an easy combination of eggs, flour, milk, and butter, with a few variations. But what makes a crepe different from a pancake? Why is the texture so thin and chewy? The flour in the batter absorbs the moisture from the mixture, making the batter thicker. The eggs play an important role in maintaining in the structure of the crepe. Through heating they coagulate, which help to keep the batter together in the absence of the larger amount of flour present in regular pancakes. This lack of flour is what gives the crepes their traditional delicate feel. The thinness of the crepes comes with practice, as it relies mostly on how well you pour the batter.