Crepes Lab338 recipes
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What goes into crepes

The main ingredient list of all 338 recipes, with names merged so one choice counts once: unsalted and salted butter are butter, light and dark brown sugar are brown sugar, kosher and table salt are salt. Different flours stay apart. Frosting, glaze and other extras are counted on their own at the end.

In short

  • Most crepe recipes use butter (62%); 22% use oil, and 5% use both.
  • For sugar, 51% use white sugar alone and 43% no sugar at all.
  • For the liquid, 66% use milk alone, 19% milk and water together, and 4% milk and cream together.
  • 10% add fruit, 7% cheese, herbs or other savory and 6% chocolate; 71% add none of these.

The main choices

Each block sorts every recipe into one group by a single decision. Amounts are the median among recipes in that group, scaled to 125 g of flour, the size of a typical batch. The recipe named under each group is the one in it closest to the typical batch on every ingredient.

Butter, oil or both

Each recipe counted once, by the fats in its main ingredient list.

Oil includes coconut oil (1 recipe) and olive oil (5%).

White, brown or a syrup

Each recipe counted once, by the sweeteners in its main ingredient list.

White sugar includes powdered sugar, in 8% of recipes.

Water, milk or something richer

Each recipe counted once, by the liquids in its main ingredient list.

Cream includes heavy cream, whipping cream and half-and-half.

Add-ins

Share of recipes that add at least one of each. A recipe can add several, so the shares do not sum to 100%. 71% add none of these.

  • Fruit10%

    apples 3% · strawberries 1% · raspberries 1%

  • Cheese, herbs or other savory7%

    black pepper 3% · onion or chives 2% · cheese 1%

  • Chocolate6%

    bar chocolate 5%

  • Spice6%

    cinnamon 4% · nutmeg 1%

  • Coconut, candy or chips5%

    chocolate hazelnut spread 5%

  • Nuts3%

    almonds 1%

How often each ingredient appears

Share of the 338 recipes that list it at least once, for every ingredient in 5% or more of them. The median amount is among recipes that use it and give a weighable amount, scaled to 125 g of flour; for a flour, it is that flour's share of all the flour in the recipe.

  1. Eggs99%

    337 recipes · median 100 g (about 2 large eggs)

  2. Milk96%

    325 recipes · median 258 g

  3. All-purpose flour94%

    319 recipes · median: all of the flour

  4. Salt72%

    246 recipes · median 0.5 g

  5. Butter62%

    212 recipes · median 28 g

  6. Granulated sugar50%

    169 recipes · median 19 g

  7. Vanilla29%

    100 recipes · median 4.2 g

  8. Water25%

    85 recipes · median 119 g

  9. Vegetable oil17%

    58 recipes · median 14 g

  10. Powdered sugar8%

    30 recipes · median 8 g

  11. Cocoa powder6%

    22 recipes · median 14 g

  12. Cream6%

    21 recipes · median 101 g

  13. Bar chocolate5%

    20 recipes · median 103 g

  14. Baking powder5%

    18 recipes · median 4.1 g

  15. Chocolate hazelnut spread5%

    18 recipes · median 103 g

  16. Olive oil5%

    17 recipes · median 21 g

Toppings and extras

32% of recipes (111 of 338) list something beyond the main recipe: a frosting, glaze, filling, crumb topping, a boiling bath or a sprinkle on top. None of it is counted above. The most common extra ingredients, as a share of all recipes:

  • Butter9% (33)
  • Cream6% (22)
  • Powdered sugar5% (19)
  • Granulated sugar3% (13)
  • Strawberries3% (12)
  • Vegetable oil3% (12)
  • Vanilla3% (11)

How the ingredients are counted

A recipe uses an ingredient when any line of its main ingredient list names it. Names are merged by the words in them, so “1 cup unsalted butter, softened” and “salted butter” are both butter, and a line that offers a choice (“walnuts or pecans”) counts as the first one named. Canola, vegetable and other neutral oils are one oil; coconut and olive oil are listed on their own.

Lines only for greasing the pan are left out. Lines for brushing, sprinkling or serving, and lines that belong to a frosting, glaze, filling or topping, count as extras.

Amounts come from the grams on each recipe page: printed by the source, or converted from cups and spoons with standard densities. Scaling them to 125 g of flour lets a small recipe and a double batch line up. Percentages are rounded down.