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Best Crepe Recipe

biggerbolderbaking.com · 2020 · 6 crepes

Against 338 crepe recipes

No salt, unlike 62% of recipes and more sugar than 76%.

See how all 338 crepe recipes compare →

Get the method at biggerbolderbaking.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 salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
  • More sugar than 76% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Liquid: 258%, 64th percentileEgg: 70%, 34th percentileButter: 10%, 35th percentileSugar: 20%, 77th percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 large eggs≈ 100 g
  • 1 cup (5 oz/142 g) all-purpose flour142 g
  • 2 tablespoons (1 oz/28 g) granulated sugar28 g
  • 1 ½ cups (12 fl oz/340 ml) whole milk≈ 366 g
  • 1 tablespoon (½ fl oz/14 ml) butter, (melted)≈ 14 g
  • 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 tablespoons (1 oz/28 g) butter, for cooking28 g

flour 142 gbatter 654 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.

  • Liquid258% · 64th percentile
  • Egg70% · 34th percentile
  • Butter10% · 35th percentile
  • Sugar20% · 77th 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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