Crepes Lab338 recipes
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Crêpes

Ailsa Burt · bbcgoodfood.com · 2026 · 8

Against 338 crepe recipes

More egg than 86% of recipes and no salt, unlike 62%.

See how all 338 crepe recipes compare →

Get the method at bbcgoodfood.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.

  • More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 206%, 31st percentileEgg: 120%, 88th percentileButter: 7.2%, 31st percentileSugar: 0%, 23rd percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (4)

  • 125g plain flour125 g
  • 3 eggs beaten≈ 150 g
  • 250ml whole milk≈ 258 g
  • 2 tsp sunflower oil plus extra for frying≈ 9 g

flour 125 gbatter 542 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.

  • Liquid206% · 31st percentile
  • Egg120% · 88th percentile
  • Butter7.2% · 31st percentile
  • Sugar0% · 23rd percentile
  • Salt0% · 19th percentile

Keep exploring

Recipes most like this one

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

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