Science of Adapted Recipes

Adapted Recipe French Crêpes:

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The significance of flour in forming the structure and texture of the batter is one scientific component of preparing French crêpes. The gluten in the flour provides the batter for crêpes its elasticity and stretch, and the starches add to the batter’s thickness and viscosity. However, the final texture of the crêpes can vary depending on the gluten and starch content of the different types of flour.

We may experiment with using various types of flour to obtain various textures and tastes when modifying the recipe for French crêpes. One modification that might be made is to use buckwheat flour, a gluten-free flour with a nutty and earthy flavor, in place of some of the all-purpose flour.

The final crêpe will have a nutty, earthy flavor from the buckwheat flour that will go well with savory contents like ham and cheese or sweet toppings like fruit and whipped cream. Additionally, since buckwheat flour contains less gluten than all-purpose flour, it may produce crêpes that are more delicate and tender and have a slightly different texture from regular crêpes. As we learned in class, water has a lesser viscosity than milk or cream, thus using it in the batter may also assist make the crêpe lighter and thinner.

Link to Original Recipe


  1. “Buckwheat Nutrition Facts and Health Benefits” by Verywell Fit
  2. “A guide to baking with buckwheat” by King Arthur Baking:
  3. “Buckwheat Crepes With Ham and Cheese” by Foodnetwork:

  4. “How to Cook Buckwheat: Learn About the Versatile Grain” by Masterclass :

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