Crepes Lab338 recipes

Crepes Lab

Explore 338 crepe recipes by ratio

Each dot is one recipe, placed by the two numbers you pick: an ingredient in grams per 100 g of flour. The dashed lines are the medians, so each quarter of the chart is one way of leaving the middle: more of both, less of both, or more of one and less of the other.

It opens on egg and butter: of the main ingredients (a median of 5% of the flour weight or more), the two recipes disagree on most for their size. The middle half of recipes use 60 to 100% of the flour weight in egg and 3 to 25% in butter.

Scatter plot of every recipe

0%50%100%150%200%250%0%20%40%60%80%Egg, % of flour weight →↑ Butter, % of flour weightmedian 80%median 16%

Hover or tap a dot for the recipe and its two numbers; click it to open the recipe. With the chart focused, arrow keys step from recipe to recipe and Enter opens one.

338 of 338 recipes plotted. Dashed lines are the medians of the plotted recipes.

Reading it

A cloud that climbs from left to right means recipes with more of one ingredient tend to use more of the other; one that falls means the opposite; a round cloud means the two are chosen independently. What moves together measures that for every pair, and Styles looks for groups of recipes that sit together on all of them at once.

Baker's percentages are the recipe's grams of that ingredient group divided by its flour, times 100: 100% is as much as the flour.