Pâte à Crêpe

Composed of flour, milk, and butter, pâtes à crêpe share basic ingredients with other pastry mixtures. On a chemical level, however, the pâte à crêpe comes by its tender texture in a process that is exclusive to thin-batter preparations. The tenderness of a crêpe is mainly due to the high ratio of liquid that keeps the flour gluten dispersed and unable to form bonds. Furthermore, the crêpe does not get its structure from flour proteins, but rather from the starches that stick together once they have been saturated with milk. The coagulation of egg protein also contributes to this structure.