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Homemade Whole Wheat Crepes Recipe

Archana Doshi · archanaskitchen.com · 2013 · 6

Against 338 crepe recipes

No butter, unlike 76% of recipes and less liquid than 82%.

See how all 338 crepe recipes compare →

Get the method at archanaskitchen.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 82% of recipes: 191% of the flour weight against the typical recipe's 241%.
Liquid: 191%, 17th percentileEgg: 78%, 41st percentileButter: 0%, 12th percentileSugar: 3.3%, 47th percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1 cup Whole Wheat Flour≈ 128 g
  • 1 teaspoon Sugar≈ 4.2 g
  • 1 cup Milk≈ 244 g
  • 1 pinch Salt≈ 0.4 g
  • 2 Whole Eggs≈ 100 g

flour 128 gbatter 477 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.

  • Liquid191% · 17th percentile
  • Egg78% · 41st percentile
  • Butter0% · 12th percentile
  • Sugar3.3% · 47th percentile
  • Salt0.3% · 61st percentile

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