Crepes Lab · Calculator

Design your own crepes

The sliders start at the typical batch: the median of 338 recipes for each ingredient, in grams per 100 g of flour. Move any of them within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the flour, and a combination no recipe uses may not cook the way you expect. For the method, pan and heat, follow the real recipes nearest your numbers.

Flour

Flour weight (g)

125 g, about 1 cup, makes one typical batch.

Start from a recipe

Load a real recipe's percentages into the sliders. Search by title or site.

Grams per 100 g of flour

Liquid
300 g · 240%about 1 1/4 cups
In the middle: 50% of recipes use more, 49% less.
A crepe batter is mostly milk; the thinner it is, the lacier the crepe.
Egg
100 g · 80%about 2 large eggs
In the middle: 33% of recipes use more, 42% less.
Eggs make the crepe tender and let it hold together while this thin.
Butter
20 g · 16%about 1 1/2 tbsp
In the middle: 49% of recipes use more, 49% less.
Melted butter in the batter keeps the crepe supple and helps it release from the pan.
Sugar
5 g · 4%about 1 1/4 tsp
In the middle: 49% of recipes use more, 48% less.
Sweet crepes add a little sugar; savory batters use none.
Salt
0.5 g · 0.2%
In the middle: 44% of recipes use more, 40% less.
A pinch of salt.

Your crepes

Your crepes in grams, with approximate volumes
Ingredient	Grams
Flour	125 gabout 1 cup
Liquidmilk, buttermilk, yogurt, cream and water	300 gabout 1 1/4 cups
Eggwhole eggs, yolks and whites	100 gabout 2 large eggs
Butterbutter, oil and shortening	20 gabout 1 1/2 tbsp
Sugarwhite sugar, brown sugar, honey and syrups	5 gabout 1 1/4 tsp
Salt	0.5 g
Total	551 g

551 g in all from 125 g of flour, counting only the groups above.

Closest real recipe: Recette crêpes tourbillon ou crêpes spirales (mesinspirationsculinaires.com).

The 3 real recipes nearest your numbers

Measured on liquid, egg, butter, sugar and salt at once. These are published, tested recipes: follow one for its method, pan and timing, or load its percentages and adjust from there.

1
Recette crêpes tourbillon ou crêpes spirales · mesinspirationsculinaires.com
liquid 258% · egg 75% · butter 15% · sugar 0% · salt 0.2%
2
Crêpes Rezept: Hauchdünn, zart und leicht gemacht · malteskitchen.de
liquid 258% · egg 75% · butter 13% · sugar 0% · salt 0.2%
3
Crêpes faciles · chefsimon.com
liquid 206% · egg 80% · butter 20% · sugar 5% · salt 0.2%

How the calculator works

Every recipe is reduced to baker's percentages: grams of each ingredient group per 100 g of flour. The starting point is the median of all 338 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your flour weight times each percentage, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per gram of flour. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Vanilla, spices, mix-ins and toppings are left out unless they have their own slider. 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.