strainer

The Strainer 

The strainer plays an important role in the preparation of crepe and galette batter, mainly to ensure the smooth and homogeneous texture of the batter. During preparation, it is used to sift the flour before incorporating it into the other ingredients. This sifting helps to remove lumps and ensure that the flour is perfectly aerated, which helps to obtain a smoother and easier to mix batter. In addition, the strainer helps to eliminate any impurities or small pieces of unsifted flour, which is essential for the quality of the batter.

Using the strainer is also beneficial during the filtering phase. Sometimes, once the ingredients are mixed, the batter may have small irregularities or air bubbles. By passing the batter through a strainer, we obtain a smoother texture, without lumps, which improves the cooking of crepes and galettes. It also allows to better control the thickness of the batter by eliminating excess air or impurities.

A strainer is a simple but effective tool for refining the consistency of the batter before cooking. It is particularly useful in professional kitchens where consistency and quality of the products are essential. Using a strainer ensures a perfectly smooth batter, thus contributing to the success of each crepe or pancake.