French crêpes
Helena Busiakiewicz · bbcgoodfood.com · 2023 · Makes 25-30
Against 338 crepe recipes
More liquid than 92% of recipes and more butter than 89%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 92% of recipes: 329% of the flour weight against the typical recipe's 241%.
- More butter than 89% of recipes: 36% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (6)
- 220g plain flour220 g
- 25g caster sugar25 g
- 3 eggs beaten≈ 150 g
- 530ml whole milk≈ 547 g
- 175ml double cream≈ 176 g
- 80g unsalted melted butter plus extra for frying80 g
flour 220 gbatter 1198 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.
- Liquid329% · 93rd percentile · median 241%
- Egg68% · 32nd percentile · median 80%
- Butter36% · 89th percentile · median 16%
- Sugar11% · 66th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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