Perfect Pairings & Recipes for
Crêpe

Analysing hundreds of thousands of recipes uncovers crêpe's optimal flavour pairings.

Crêpe instantly conjures the evocative embrace of butter and the kiss of wheat, yet its initial sweetness is only the opening note. Beneath lies a complex tapestry of delicate toast, whispers of caramel, and the creamy tanginess of lactic acid. These are the notes that lend it such remarkable, resonant depth. The key to finding the perfect pairing for crêpe is understanding how these notes harmonise.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how oregano's thymic tones can awaken crêpe, or how cocoa powder's javaine notes create an unexpectedly harmonious bridge with the rich creaminess.

An ingredient's flavour profile is determined by its core characteristics (e.g. maillard, nectarous, and herbal) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

The Art of Flavour Pairing

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Buttery Notes

Our analysis shows that the flavour of butter is strongly associated with the flavour of coffee. This suggests we should look for ingredients with a coffee-like flavour, such as cocoa powder, when pairing with the buttery accents of crêpe.

The recipes below provide inspiration for pairing crêpe with cocoa powder.

Harmonious Flavours Of Crêpe

Just as our statistical analysis showed that butter and plum-like flavour notes harmonise, we can identify the full profile of flavours that harmonise with each of the flavours present in crêpe. For instance, the wheaty notes of crêpe are strongly associated with rosemary and sage-like flavours.

The aromas linked to the various aroma accents of crêpe can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of oregano offers many of the accents complementary to crêpe, including thyme and rosemary notes. Because the flavour profile of oregano has many of the of the features that are complementary to crêpe, they are likely to pair very well together.

The chart above shows the unique profile of oregano across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with crêpe.

Recipes That Pair Crêpe With Oregano

Linked Flavour Notes

Looking at the aroma notes that are most strongly associated with the various flavours of crêpe, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of crêpe, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma notes complementary to crêpe.

What To Drink With Crêpe

The graphite notes in faugères make it a perfect pairing with crêpe. Likewise, the plum flavours in carmenere create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of crêpe below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Crêpe), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.