Straining the batter is not strictly necessary, but it can help to create a smoother, lump-free texture. If you notice lumps in the batter after whisking, you can strain it through a fine-mesh sieve or cheesecloth to remove any lumps and ensure a smoother consistency.

To prevent lumps from forming in the first place, you can gradually add the liquid (milk) to the dry ingredients (flour and salt) while whisking continuously. This will help create a smooth mixture with fewer lumps. Another option is to use a blender to mix the ingredients, which can create an even and smooth batter. Remember to let the batter rest in the refrigerator for about an hour to allow any air bubbles to dissipate and to give the flour time to absorb the liquid, resulting in a more tender crêpe.
spam fails_task lang_mismatch pii not_appropriate hate_speech sexual_content quality toxicity humor helpfulness creativity violence