Chocolate Crepes
chelseasmessyapron.com · 2026 · 16 crepes
Against 338 crepe recipes
More butter than 91% of recipes and more sugar than 86%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 91% of recipes: 42% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More sugar than 86% of recipes: 23% of the flour weight against the typical recipe's 4%, about 5.5 times as much.
- Liquid in the middle half of recipes: 279% of the flour weight against the typical recipe's 241%.
Ingredients (10)
- 2-1/2 cups whole milk≈ 610 g
- 1-3/4 cups all-purpose flour≈ 219 g
- 1/4 cup dutch-process cocoa powder (spoon into measuring cup and level off the top)≈ 22 g
- 1/4 cup granulated sugar≈ 50 g
- 1/4 teaspoon salt≈ 1.5 g
- 4 tablespoons unsalted butter (melted and slightly cooled)≈ 57 g
- 2 teaspoons vanilla extract≈ 8 g
- 4 large eggs≈ 200 g
- 2 to 3 tablespoons unsalted butter (melted, for cooking the crepes)≈ 36 g
- Toppings as desired (see note 1)n/a
flour 219 gbatter 1203 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.
- Liquid279% · 75th percentile · median 241%
- Egg91% · 71st percentile · median 80%
- Butter42% · 91st percentile · median 16%
- Sugar23% · 87th percentile · median 4%
- Salt0.7% · 76th percentile · median 0.2%
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