Question

How to make the perfect crêpe according to fluid dynamics​

Answer 1

Answer:

Cooking a flat, hole-free crêpe—a thin pancake popular in France and other European countries—is all in how you roll your wrist, according to predictions from a new model.

To make a crêpe, a thin, flour-based batter is poured into a hot frying pan, which is then jiggled around such that the batter spreads out and fills the pan. But twist your wrist the wrong way and a lumpy, uneven crêpe forms.

To prevent this, you can follow the "optimal control theory".

So, what should we do is right after placing the batter into the pan, incline the pan steeply in one direction so that the batter flows from the pan’s center to its rim. Next, rotate the inclined pan in a circle—this step ensures that the batter coats the pan’s full circumference. Finally, while continuing the circular motion, decrease the pan’s incline, filling in any holes, until the pan is horizontal and the batter is cooked.

The predictions are helpful—but not essential—for making crêpes. So do frequent crêpe-making “experiments” to confirm the predictions have delighted.