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Crêpes Avec Volaille Et Pomme

Crepes filled with chicken, apple, celery, and onion, baked in broth.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Crêpes Avec Volaille Et Pomme

Oven350°F
Timeabout 20 minutes

Ingredients

Directions

Make the crepe batter

  1. Mix flour, baking powder and salt, then stir in the remaining ingredients and beat with an electric hand mixer until smooth.

Cook the crepes

  1. Lightly butter a 7 or 8 inch skillet and heat over medium heat until bubbly, being careful not to burn the butter.

  2. For each crepe, pour a scant quarter cup of batter into the skillet, then immediately rotate the skillet until a thin film of batter covers the bottom.

  3. Cook until light brown. Run a wide spatula around the edge to loosen, then turn the crepe and cook until the other side is light brown.

  4. Stack crepes on wax paper to prevent sticking.

Make the sauce

  1. Heat margarine over low heat until melted. Blend in flour and salt, then cook over low heat, stirring constantly, until the mixture is smooth and bubbly; remove from heat.

  2. Stir in broth. Heat to boiling, stirring constantly. Boil and stir one minute.

Fill, bake and serve

  1. Mix chicken, apple, celery, onion and 3/4 cup of the thickened broth.

  2. Place a scant 1/4 cup chicken mixture on the center of each crepe and roll up.

  3. Place crepes seam sides down in an ungreased oblong baking dish, 13 x 9. Pour remaining broth over crepes.

  4. Cook uncovered in a 350°F oven until crepes are hot, about 20 minutes.

Nutrition, whole recipe (rough)

1094Calories
60 gProtein
30 gFat
144 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Apple1 medium (182g)95
Egg1 large egg (50g)78
Onion1 medium (110g)44
Celery1 stalk (40g)6
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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Turkey + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together688 recipes

    Shared aroma: (z)-4-decenal (green, must).

  3. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Apple + celerytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,155 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Flour
Thickens the broth into a smooth sauce and gives the crepe batter its structure.
Eggs
Bind the crepe batter and help set the thin crepes as they cook.
Milk
Hydrates the flour to form a pourable batter that cooks into tender crepes.
Margarine or butter
Greases the skillet and adds richness and browning to the crepes.
Chicken or turkey broth
Forms the savory sauce that moistens the filling and crepes during baking.
Chicken or turkey
Provides the main protein in the filling.

The step that matters

Heating the butter in the skillet without burning it. Butter that burns turns bitter and dark, and it can stick and tear the thin crepe. Medium heat, with the butter just bubbling, gives an even, light-brown surface.

Swap the apple

How well each one fits the dish's main ingredients (butter, flour, turkey, chicken, celery, onion, milk):

  1. Coconutfits better
  2. Lemonfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against butter, flour, turkey, chicken, celery, onion, milk. 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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