Crepes Lab338 recipes
← All crepe recipes

Sourdough Buckwheat Crepes

Melissa Johnson · breadtopia.com · 8-10 crepes

Against 338 crepe recipes

More salt than 92% of recipes and less liquid than 84%.

See how all 338 crepe recipes compare →

Get the method at breadtopia.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 salt than 92% of recipes: 1.9% of the flour weight against the typical recipe's 0.2%, about 9.5 times as much.
  • Less liquid than 84% of recipes: 185% of the flour weight against the typical recipe's 241%.
  • More egg than 85% of recipes: 115% of the flour weight against the typical recipe's 80%.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 185%, 16th percentileEgg: 115%, 86th percentileButter: 25%, 76th percentileSugar: 0%, 23rd percentileSalt: 1.9%, 92nd percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 130 grams fresh-milled buckwheat flour (1 cup)130 g
  • 100 grams sourdough starter (1/3 cup)100 g
  • 240 grams milk (1 cup)240 g
  • 3 eggs≈ 150 g
  • 33 grams oil or melted unsalted butter (2 1/2 Tbsp)33 g
  • 2.5 grams salt (1/2 tsp)2.5 g

flour 130 gbatter 656 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.

  • Liquid185% · 16th percentile
  • Egg115% · 86th percentile
  • Butter25% · 76th percentile
  • Sugar0% · 23rd percentile
  • Salt1.9% · 92nd percentile

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 338 crepe recipes.