Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Rich Crêpes
Ingredients
Directions
Make the batter
Place eggs in blender; whip to mix well.
Add salt, shortening, flour, milk and water.
Whip to blend thoroughly.
Rest and cook
Allow to rest 1 hour at room temperature before using.
Cook crepe in pan according to manufacturer's directions.
Nutrition, whole recipe (rough)
Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and milk barely smell alike, yet cooks put them together in 78,219 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
- Add structure and richness, helping the thin batter set into a delicate sheet when cooked.
- Flour
- Provides the structure that holds the crepe together as its starches set and gluten forms.
- Liquid shortening
- Adds fat, which tenderises the crepe and keeps it from becoming tough.
- Evaporated skimmed milk
- Adds moisture and milk sugars that help the crepe brown lightly in the pan.
The step that matters
Rest the batter for 1 hour. Resting lets the flour fully absorb the liquid and lets the gluten relax. This keeps the batter smooth and the crepes thin and tender rather than tough or rubbery.
“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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