Towards optimal crêpe making

Abstract eng:
This contribution explores the familiar process of crêpe making whereby a fixed amount of batter is deposited on a pan and cooked. We treat the crêpe as a gravity current and solve the corresponding equation for a non-isothermal fluid on a rotating surface. We show that imparting a rotating motion of the pan can improve the coverage and uniformity of the resulting crêpe, as observed in practice. The modelling framework presented here can be applied in the wider context of surface coatings.

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