Why it works: Apricot and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,630 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Crepes a LA Celestine
Ingredients
Directions
Make the crepes
Prepare a thicker pancake batter.
Fry the batter on both sides until golden.
Fill and serve
Spread a layer of apricot jam on each crepe.
Roll up the crepes and sift powdered sugar over them.
Glaze with a salamander and serve.
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.
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Apricot + sugartop 18% of all pairsSmell alikelowCooked together3,630 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pancake batter
- Forms the thin wrapper that holds the filling and browns when fried.
- Apricot jam
- Adds sweetness and fruity flavour, and moisture inside the rolled crepe.
- Powdered sugar
- Adds a light sweet finish on the outside of the rolled crepes.
The step that matters
Glazing with a salamander. Heat from the salamander can quickly scorch the sugar or drip the jam if left too long. A brief, watchful pass is enough to warm and lightly caramelise the surface.
“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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