Crepes Lab338 recipes

Crepes Lab

Crepes: what 338 recipes agree on

Thin French pancakes: milk, egg and butter per 100 g of flour.

338 recipes from 120 sites, each reduced to grams and written as baker's percentages: grams of each ingredient per 100 g of flour, so a small recipe and a double batch line up. Below: the typical batch, how far recipes stray from it, and a page for every recipe with a link to the original.

Recipes

338

from 120 sites

Typical flour

125 g

about 1 cup

Lines weighed

89%

of ingredient lines

Weights printed

27%

by the source, rest converted

The typical batch of crepes

The median of all 338 recipes for each ingredient, scaled to 125 g of flour. No single recipe is exactly this: each line is the middle of its own distribution. “Most recipes” means the middle half, from the 25th to the 75th percentile.

Typical crepes recipe in grams, with the range most recipes use
IngredientGrams
FlourThe scale for everything else125 gabout 1 cup
LiquidMost recipes use 255 to 350 g300 gabout 1 1/4 cups
EggMost recipes use 75 to 125 g100 gabout 2 large eggs
ButterMost recipes use 4 to 31 g20 gabout 1 1/2 tbsp
Sugar45% use none; the rest mostly 11 to 28 g5 gabout 1 1/4 tsp
Salt37% use none; the rest mostly 0.5 to 1.5 g0.5 g

Volumes are approximate: flour at 125 g a cup, sugar 200 g, butter or oil 225 g, milk and other liquids 240 g, a large egg 50 g.

Every recipe, ingredient by ingredient

Each dot is a recipe, placed by grams of the ingredient per 100 g of flour (100% would be as much as the flour). The shaded band is the middle half of recipes and the line is the median.

  1. Liquid

    median 241% · most 203 to 280%

    A crepe batter is mostly milk; the thinner it is, the lacier the crepe.

    0%200%400%600%
    Each dot is up to 8 recipes.

    range 100 to 410%

  2. Egg

    median 80% · most 60 to 100%

    Eggs make the crepe tender and let it hold together while this thin.

    0%50%100%150%200%250%
    Each dot is up to 12 recipes.

    range 20 to 200%

  3. Butter

    median 16% · most 3 to 25%

    Melted butter in the batter keeps the crepe supple and helps it release from the pan.

    0%20%40%60%80%
    Each dot is up to 10 recipes.

    range 0 to 68% · 23% use none

  4. Sugar

    median 4% · 45% use none

    Sweet crepes add a little sugar; savory batters use none.

    0%20%40%60%
    Each dot is up to 18 recipes.

    range 0 to 45% · those that use some, mostly 9 to 22%

  5. Salt

    median 0.2% · 37% use none

    A pinch of salt.

    0%1%2%3%4%
    Each dot is up to 16 recipes.

    range 0 to 3.8% · those that use some, mostly 0.2 to 1.2%

Where recipes disagree

Measured by how far apart the 25th and 75th percentile recipes are. The widest gaps are where the choice of recipe matters most.

  • Sugar. 45% of recipes use no sugar, and the rest disagree too: the middle half of them add 9 to 22% of the flour weight.
  • Salt. 37% of recipes use no salt, and the rest disagree too: the middle half of them add 0.2 to 1.2% of the flour weight.

Recipes agree most on liquid and egg: liquid 203 to 280%, egg 60 to 100% for the middle half.

Around the world

338 of the recipes come in 7 languages with enough of each to compare: English 112, French 77, Portuguese 52, German 30, Italian 23, Spanish 23, Dutch 21.

  • Most Portuguese recipes use no sugar (75%, against 31% of English recipes) and no salt (53%, against 18%).
  • Italian recipes use under a third as much butter as English ones (6% against 23% of the flour weight); most use no salt (65%, against 18% of English recipes).
Every language, ingredient by ingredient →

What the words in titles mean

English recipes whose titles use a word, against the ones that do not. What recipe writers do when they pick the word, not proof that it makes the texture.

Recipes called “easy” (14) use about the same amounts as the rest on every ingredient measured here.

“chocolate”

11 recipes vs 101

Recipes with “chocolate” in the title: more sugar (25% vs 9.9%).

“chocolate” (11)the rest (101)middle half of all

  • Sugarrecipes with chocolate in the title 25% vs the rest 9.9%

The most-reviewed recipes

48 crepe recipes have 50 or more reader ratings. A rating count says how many people rated a page, which follows its traffic more than its quality. Against the other 290, medians per 100 g of flour, compared within each language:

On no ingredient do the most-reviewed recipes differ from the rest by more than chance would explain.

50+ ratings (48)the rest (290)middle half of all

  • Liquidthe most-reviewed recipes 206% vs the rest 243%

  • Eggthe most-reviewed recipes 79% vs the rest 80%

  • Butterthe most-reviewed recipes 10% vs the rest 18%

  • Sugarthe most-reviewed recipes 4% vs the rest 4.4%

  • Saltthe most-reviewed recipes 0.2% vs the rest 0.2%

Most reviewed

  1. Receta de crepes caseros de Eva Arguiñano, ¡muy fáciles! · hogarmania.com · Spanish4.0 from 9,135 ratings
  2. Homemade Whole Wheat Crepes Recipe · archanaskitchen.com4.9 from 5,980 ratings
  3. Pâte à crêpes au thermomix · cookomix.com · French4.9 from 3,144 ratings
  4. Crêpes au four finlandaises au thermomix · cookomix.com · French4.9 from 958 ratings
  5. Pâte à crêpes légères au thermomix · cookomix.com · French4.7 from 956 ratings

Recipes to start with

Closest to the typical batch

Nearest the median on every ingredient at once.

Most liquid

Least liquid

All 338 crepe recipes →

Go deeper

Top sources

  • 12mesinspirationsculinaires.com
  • 12tasteofhome.com
  • 11receitasdecomida.com.br
  • 10marmiton.org
  • 10tudogostoso.com.br
  • 9chefsimon.com
  • 9gutekueche.at
  • 8amourdecuisine.fr
  • 8cuisineaz.com
  • 8misya.info
  • 7directoalpaladar.com
  • 7hogarmania.com

In 7 languages: English 112, French 77, Portuguese 52, German 30, Spanish 23, Italian 23, Dutch 21. Lines in other languages are read in their own units and words, and each recipe page links to the original. 120 sites in all. No site contributes more than 12 recipes.

How the numbers are made

Every ingredient line is converted to grams and grouped (butter and oil count as fat; white, brown and liquid sweeteners as sugar), then divided by the flour weight. That baker's percentage is the only comparison that holds across recipes of different sizes.

89% of the 2,548 ingredient lines got a weight. 27% of those weights were printed by the source; the rest were converted from cups and spoons with standard densities, so treat single recipes as close, not exact. Frosting, glaze, streusel and other toppings are listed on each recipe page but left out of the percentages.

A recipe outside the plausible range for any ingredient is left out rather than allowed to stretch every chart; it is usually a different dish with the same name or a misread line. Of the pages fetched, 445 were left out: 178 outside the plausible range on some ingredient (liquid 86, sugar 39, egg 38, butter 10, salt 5), 110 with no flour, or none that could be weighed, 70 with a title that names a different dish, 54 too many lines without an amount, 17 duplicates of other pages, 10 with an ingredient in amounts that could not be weighed, 4 made from a boxed mix, and 2 over the 12-per-site cap.

Every recipe page links to the original, which is where the method is. Recipe Lab does not republish instructions or photos.