Why should you agitate the egg (crepe) batter before dispensing?

Agitating the egg (crepe) batter before dispensing is primarily to ensure an even distribution of ingredients within the batter itself. When the batter is allowed to sit undisturbed, the liquid can separate from the solids, especially if there are any heavier components involved. By stirring or agitating the batter, the lighter liquid portion is thoroughly mixed with any settled solids, such as flour, eggs, and other ingredients, ensuring a consistent texture and quality in the final crepe product.

This technique helps to prevent issues such as uneven cooking or texture in the crepes, which can occur if the batter is not properly mixed. Therefore, agitating allows the lighter batter components to rise to the surface and combines them well with the denser elements, ensuring a smooth application when dispensing.

This practice is essential in maintaining the high standards of food preparation and presentation expected in a back-of-house setting. It illustrates the importance of proper technique in achieving consistency and quality in food service operations.