Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Crêpes
Ingredients
Directions
Make the batter
Mix the dry ingredients with a wooden spoon, adding a little liquid at a time until all is used up.
The mixture should resemble thin sour cream. You may add some flour or mineral water to adjust the consistency.
Cook the crepes
Take a pancake pan and heat it. Grease it lightly with oil.
Place one tablespoon of the pancake mixture in the hot pan, shaking the pan so that the bottom is covered in a thick layer.
When it starts browning, turn onto the other side.
Fill the crepes with preserves, marmalade, cheese or meat.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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.
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Provides the structure that holds the thin batter together when cooked.
- Oil
- Adds richness and keeps the crepes tender while helping the pan release them.
- Mineral water
- Supplies the liquid that thins the batter to a pourable consistency.
The step that matters
Adjusting the batter consistency. The batter should be thin, like sour cream, so it spreads into a thin layer. If it is too thick the crepes turn out heavy and do not cover the pan well; adding liquid gradually avoids overshooting.
“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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