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Authentic French Nutella Strawberry Crepes

cafedelites.com · 2026 · 9 serves

Against 338 crepe recipes

More butter than 76% of recipes and no sugar, unlike 54%.

See how all 338 crepe recipes compare →

Get the method at cafedelites.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 butter than 76% of recipes: 27% of the flour weight against the typical recipe's 16%.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 237%, 48th percentileEgg: 72%, 36th percentileButter: 27%, 77th percentileSugar: 0%, 23rd percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 cups whole milk≈ 488 g
  • 4 tbsp Unsalted Butter≈ 57 g
  • 1 ⅔ cups all purpose flour≈ 208 g
  • ¼ cup cornstarch≈ 32 g
  • 2 tbsp vanilla sugar≈ 25 g
  • 1 pinch salt≈ 0.4 g
  • 3 large Eggs≈ 150 g
  • 2 tsp dark rum≈ 10 g
  • 1 tsp orange blossom water (see post above for alternative)≈ 4.9 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 tbsp cooking oil (for greasing the pan)≈ 14 g
  • 1/2 tbsp Nutella (per crepe, plus extra melted to drizzle)≈ 7 g
  • 2 cups fresh strawberries (sliced)≈ 300 g
  • 1 optional Whipped cream (canned (or fresh see post above))n/a

flour 208 gbatter 975 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.

  • Liquid237% · 48th percentile
  • Egg72% · 36th percentile
  • Butter27% · 77th percentile
  • Sugar0% · 23rd percentile
  • Salt0.2% · 48th percentile

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