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Dessert

Crepes De Pommes

A French apple crepe made with eggs, cream, flour, apples, and brandy, served with white sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Vanilla and apple are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,501 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Crepes De Pommes

Ingredients

Directions

Make the batter

  1. In a bowl, whisk together the eggs, cream, nutmeg, brandy, salt, sugar, and flour until smooth.

  2. If using, steep the vanilla stick in the batter for 1 hour, then remove it.

  3. Peel, core, and finely chop the apples, then mix them into the batter.

Cook and serve

  1. In a hot frying pan, melt some butter and drop spoonfuls of the batter into the pan.

  2. Cook until golden, then remove the crepes and place them on a plate.

  3. Sift white sugar over the crepes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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. Vanilla + appletop 8% of all pairs
    Smell alikemoderate
    Cooked together1,501 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Nutmeg + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together2,781 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Set the batter and give the crepes structure as they cook.
Flour
Provides the starch that gives the crepes body and structure.
Cream
Adds richness and moisture, producing a tender texture.
Apples
Add moisture and fruity flavour, softening as the crepes cook.
Brandy
Adds aroma and flavour to the batter.

The step that matters

Cooking the crepes until golden. The pan must be hot enough to brown the batter quickly. If the pan is too cool, the crepes absorb butter, turn pale, and set unevenly before they can be lifted cleanly.

Swap the apple

How well each one fits the dish's main ingredients (egg, cream, nutmeg, brandy, sugar, flour, vanilla):

  1. Raisinfits better
  2. Figfits better
  3. Apricotfits better
  4. Applethe original

Fit is the average pairing score against egg, cream, nutmeg, brandy, sugar, flour, vanilla. 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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