Crepes
Betty Crocker Kitchens · bettycrocker.com · 2000 · 12
Against 338 crepe recipes
More salt than 88% of recipes and less egg than 82%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 88% of recipes: 1.6% of the flour weight against the typical recipe's 0.2%, about 8 times as much.
- Less egg than 82% of recipes: 53% of the flour weight against the typical recipe's 80%.
Ingredients (11)
- 1 1/2 cups all-purpose flour≈ 188 g
- 1 tablespoon granulated sugar≈ 13 g
- 1/2 teaspoon baking powder≈ 2.3 g
- 1/2 teaspoon salt≈ 3 g
- 2 cups milk≈ 488 g
- 2 tablespoons butter, melted≈ 28 g
- 1/2 teaspoon vanilla≈ 2.1 g
- 2 eggs≈ 100 g
- Butter, margarine or shorteningn/a
- Powdered sugar, if desiredn/a
Toppings and extras
Listed, but not counted in the percentages below.
- Applesauce, sweetened berries, jelly or jam, if desiredn/a
flour 188 gbatter 824 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.
- Liquid260% · 72nd percentile · median 241%
- Egg53% · 17th percentile · median 80%
- Butter15% · 49th percentile · median 16%
- Sugar6.7% · 57th percentile · median 4%
- Salt1.6% · 90th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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