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Icelandic Crêpes

Thin pancakes made with eggs, milk, flour, baking powder, sugar, vanilla or lemon extract, and butter, served with jam and whipped cream.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Icelandic Crêpes

Ingredients

Directions

Make the batter

  1. Whisk eggs and milk together.

  2. Sift flour and baking powder into a bowl.

  3. Mix the egg mixture into the dry ingredients until the batter is absolutely smooth.

  4. Add sugar and vanilla or lemon extract.

  5. Melt the butter in the pancake pan but do not let it change color.

  6. Add the melted butter to the batter.

Cook the crepes

  1. Pour a couple of tablespoons of batter onto one side of the pan.

  2. Turn the pan until the batter covers the surface.

  3. When the crepe is golden brown, turn it.

  4. Cook the crepe for a few seconds on the other side.

  5. Transfer the cooked crepe to a plate to cool.

  6. Cook the remaining crepes.

Fill and serve

  1. Spread some jam on the center of the cooled crepe.

  2. Add a large dollop of whipped cream.

  3. Fold the crepe in half.

  4. Fold the crepe again to make a triangle.

  5. Arrange the triangles overlapped on a plate.

  6. Serve.

Nutrition, whole recipe (rough)

908Calories
28 gProtein
32 gFat
125 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Lemonjuice of 1 lemon (48ml)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the batter and add structure to the thin crepe as it sets.
Flour
Forms the gluten network that gives the crepe its body and holds it together.
Milk
Supplies liquid that thins the batter and helps the crepe brown.
Butter
Adds richness and flavor and keeps the crepe from sticking to the pan.
Baking powder
Releases gas that gives the crepe a slightly lighter, more tender texture.

The step that matters

Melt the butter without browning it. Butter that browns turns bitter and dark, and its milk solids can scorch on the pan and speckle the crepes. Keeping it pale gives a clean, mild flavor and an even golden color.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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