What are the common faults in donuts and crepes?

* Dense texture: This can be caused by overmixing the dough, not allowing it to rise properly, or using too much flour.

* Greasy texture: This can be caused by using too much oil in the frying process, not draining the donuts properly after frying, or not letting them cool completely before storing.

* Tough texture: This can be caused by overmixing the dough, not allowing it to rise properly, or using too much flour.

* Dry texture: This can be caused by not using enough liquid in the dough, overcooking the donuts, or not storing them properly.

* Pale color: This can be caused by using too little sugar in the dough, not frying the donuts long enough, or not using enough oil in the frying process.

* Dark color: This can be caused by using too much sugar in the dough, frying the donuts for too long, or using too much oil in the frying process.

Crepes

* Tough texture: This can be caused by overcooking the crepes, not using enough liquid in the batter, or not resting the batter before cooking.

* Dry texture: This can be caused by not using enough liquid in the batter, overcooking the crepes, or not storing them properly.

* Thick texture: This can be caused by using too much flour in the batter, not resting the batter before cooking, or not cooking the crepes long enough.

* Thin texture: This can be caused by using too little flour in the batter, overcooking the crepes, or not resting the batter before cooking.

* Pale color: This can be caused by not using enough sugar in the batter, not cooking the crepes long enough, or not using enough butter in the cooking process.

* Dark color: This can be caused by using too much sugar in the batter, cooking the crepes for too long, or using too much butter in the cooking process.