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Science of Adapted Recipes

Adapted Recipe French Crêpes:

Photo from : 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 …

French Crêpes

Today, we delve into French cuisine by exploring the science behind making pancakes. Originally from France and having evolved all over the world, they can be either savory or sweet. Hope you enjoy!

About Me

About me : Louis-David K.

My name is Louis-David Kakou, I am a senior majoring in Political Science and Government. In my spare time, I enjoy listening to music, going to the gym or just talking with my friends. I had the opportunity to travel a lot when I was young so I am always interested to discover new cultures …