Lacy Buckwheat Crepes (Gluten-Free)
Alexandra Stafford · alexandracooks.com · 2024 · 5 crepes
Against 338 crepe recipes
More salt than 98% of recipes and more liquid than 87%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 98% of recipes: 2.6% of the flour weight against the typical recipe's 0.2%, about 13 times as much.
- More liquid than 87% of recipes: 303% of the flour weight against the typical recipe's 241%.
- Less egg than 86% of recipes: 43% of the flour weight against the typical recipe's 80%, about half as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
Ingredients (11)
- 1 egg≈ 50 g
- 68 grams (1/2 cup) buckwheat flour68 g
- 48 grams (1/3 cup) white rice flour48 g
- 3 grams (3/4 teaspoon) Diamond Crystal kosher salt, see notes above3 g
- 227 grams (1 cup) water227 g
- 124 grams (1/2 cup) milk, see notes above124 g
- buttern/a
- 1 buckwheat crepen/a
- 1/2 to 3/4 cup grated Gruyère≈ 148 g
- salt and pepper to tasten/a
- finely chopped chivesn/a
flour 116 gbatter 668 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.
- Liquid303% · 88th percentile · median 241%
- Egg43% · 13th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.6% · 98th percentile · median 0.2%
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