Title: The hard-hitting science behind crepes and beauty pageants
Abstract: Critical crepe density Whether it be pancakes, waffles, or aloo paratha, most of us cannot resist a carb-laden breakfast dish. If it's crepes that you crave, we now know the best technique to achieve the perfect thickness and uniformity of the sweet or savory snack, thanks to a couple of crepe-cognizant physicists. Edouard Boujo of École Polytechnique and Mathieu Sellier of the University of Canterbury say that they were challenged by Sellier's wife to use physics to determine the optimal way to cook a crepe. They accepted that challenge, publishing the first-known mathematical model of crepe making in Physical Review Fluids (2019, DOI: 10.1103/physrevfluids.4.064802). If you've ever tried to make a crepe at home, or even an omelet, you may have casually thought that lifting the pan and rotating it around to get the batter to cover the entire pan seemed like the best way to cook it. But for