In this project, I set out to answer what makes a perfect crepe. I tested how milk affects the taste, texture, and density of a crepe. The two milks I tested were whole and 2% milk. I created two batches of crepes, with each one utilizing a different type of milk. Then, I had taste testers rate the two kinds of crepes on their taste and texture. I also measured the density of both types of crepes. Then, I wrote a lab report illustrating my findings. In the end, the results of my experiment suggest that a crepe utilizing whole milk has a superior taste, texture, and density. This implies that a crepe made out of whole milk is better than a crepe using 2% milk.