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Fettuccini Crepes

amiraspantry.com · 2017 · 5 people

Against 338 crepe recipes

No butter, unlike 76% of recipes and less liquid than 81%.

See how all 338 crepe recipes compare →

Get the method at amiraspantry.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
  • Less liquid than 81% of recipes: 192% of the flour weight against the typical recipe's 241%.
  • More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Liquid: 192%, 18th percentileEgg: 80%, 55th percentileButter: 0%, 12th percentileSugar: 20%, 81st percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 eggs.≈ 100 g
  • 2 Tablespoon sugar.≈ 25 g
  • 1/2 teaspoon vanilla extract.≈ 2.1 g
  • a dash of salt.≈ 0.4 g
  • 1/2 cup milk.≈ 122 g
  • 1/2 cup water.≈ 119 g
  • 1 cup flour.≈ 125 g
  • Melted butter or oil spray to coat the pan.n/a
  • Serve with chocolate syrup (honey and fruits or simply dusted by some confectioner’s sugar.)n/a

flour 125 gbatter 493 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.

  • Liquid192% · 18th percentile
  • Egg80% · 55th percentile
  • Butter0% · 12th percentile
  • Sugar20% · 81st percentile
  • Salt0.3% · 61st percentile

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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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