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Pink Crepes

A crepe made with beet puree batter and a cream cheese filling flavored with spring onions, parsley, and garlic.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Pink Crepes

serves 6
Timeat least 1 hour

Ingredients

Directions

Prepare the batter

  1. Cook the beet until tender, then cool. Peel it when cooled; the beet weighed about 3 oz or 80/90 g.

  2. Cut the beet into pieces and put in a processor. Add the flour, salt, eggs and butter, and whisk.

  3. First add 1/2 cup milk, then more, until you have a thin pancake batter consistency.

  4. Whisk in the blender until very smooth; you will have just under 3 cups liquid.

  5. Pour the batter into a jug or bowl, cover, and leave in the fridge for at least 1 hour.

Make the filling

  1. Scrape the cream cheese into a bowl, and add all the flavourings except the milk.

  2. Add milk little by little to the cream cheese mixture until you have a satisfactory consistency for a filling: easy to scoop out but not runny.

  3. Cover and refrigerate the filling until needed.

Cook and serve

  1. Use a small crepe pan (6" / 15 cm in diameter).

  2. Heat the pan over medium heat; if it is not non-stick, keep butter handy and grease the pan with butter.

  3. If the batter has thickened on standing, add a tiny bit more milk.

  4. Use 2–3 tablespoons batter per crepe, aiming for thin crepes. Swirl the batter to the edges of the pan so the crepes are of even thickness.

  5. Watch the batter; when the last raw swirl on top starts to firm, turn the crepe. Give it about 10 seconds on the other side, then slide it onto a plate.

  6. Stack the crepes on the plate as you continue.

  7. You should get about 12 crepes if your pan diameter is 6" / 15 cm.

  8. The filling is enough for six of these crepes; if you wish to use all the crepes, double the filling ingredients.

  9. Use the filling sparingly, fold the crepe over, and decorate with a sprig of spring onion and some parsley or salad leaves. A tiny bit of julienned carrots or a few thinly sliced lemon rind strips will also look good.

  10. Serve warm or at room temperature.

  11. Leftover crepes can be covered and frozen.

  12. Cream cheese is a better bet than low-fat cottage cheese, as it makes a big difference to the taste.

  13. If you wish to use a flavored cream cheese, that is fine. One heaped tablespoon filling should be enough per crepe.

Nutrition, whole recipe (rough)

967Calories
32 gProtein
36 gFat
128 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Onion1 medium (110g)44
Beet1/2 cup (85g)35
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set the structure of the thin crepe and bind the batter.
Cake flour
Provides the starch that gives the crepe its body and structure.
Butter
Adds richness and helps prevent sticking in the pan.
Milk
Thins the batter to a pourable pancake consistency and adds moisture.
Cream cheese
Gives the filling a creamy, rich body and mild tang.
Beet
Adds colour and moisture to the batter, with a subtle sweetness.

The step that matters

Let the batter rest in the fridge for at least 1 hour. Resting lets the flour hydrate fully and relaxes the gluten, so the thin crepes stay tender and do not tear when swirled and turned.

Swap the garlic

How well each one fits the dish's main ingredients (flour, egg, butter, milk, cream cheese, onion, parsley):

  1. Capersfits better
  2. Nutmegfits better
  3. Dillfits about as well
  4. Garlicthe original

Fit is the average pairing score against flour, egg, butter, milk, cream cheese, onion, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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