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 ↓
Savory Crepes
Ingredients
Directions
Make the batter
In a bowl, combine flour, milk, eggs, oil, and salt; beat with a rotary beater until blended.
Heat a lightly greased 6-inch skillet.
Remove from heat.
Spoon in 2 tablespoons batter; lift and tilt skillet to spread batter.
Return to heat; brown on one side.
Invert pan over paper toweling; remove crepe.
Repeat to make 16 to 18 crepes, greasing skillet each time.
Fill and serve
Put crepe back on the skillet.
Put mustard, cheese, ham, salt, and pepper on it.
Fold one side over until the cheese melts.
Serve.
Nutrition, whole recipe (rough)
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 |
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).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + eggtop 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
- All purpose flour
- Forms the structure of the thin crepe batter as it sets in the pan.
- Eggs
- Bind the batter and help the crepes set firm and hold together when folded.
- Milk
- Provides the liquid that thins the batter and helps the crepes brown in the pan.
- Oil
- Adds fat that keeps the batter tender and helps prevent sticking.
The step that matters
Spreading the batter in the skillet. Tilting the skillet quickly spreads a small amount of batter into a thin, even layer. If the batter is too thick or spread unevenly, the crepe cooks unevenly and tears when folded.
“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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