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 ↓
Crêpe
Ingredients
Directions
Make the batter
Blend all ingredients in a blender for about 45 seconds, let sit for a half hour.
Cook the crepes
Heat a griddle or similar pan on medium high heat and spray with nonstick oil.
Pour ¼ cup of the mixture at a time onto the pan.
Spread the crepe thin (optional; skip for thicker pancakes).
Cook on one side for approximately 20 seconds, flip and cook for approximately 10 seconds.
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 |
| Olive Oil | 1 tbsp (14g) | 119 |
| 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.
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 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).
-
Canola oil + milktop 18% of all pairsSmell alikemoderateCooked together472 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Egg + canola oiltop 24% of all pairsSmell alikemoderateCooked together961 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
- Flour
- Provides the structure that holds the thin batter together once cooked.
- Eggs
- Add structure and richness, helping the crepe set and hold together.
- Vegetable oil
- Adds fat for tenderness and helps keep the crepe from sticking.
- Milk
- Adds moisture and milk sugars that help the crepe brown lightly.
The step that matters
Cook on one side, then flip. The first side must be set and lightly browned before flipping; a pan that is too cool or too hot makes the crepe tear or scorch. Brief cooking times mean small changes in heat matter.
“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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