Crepes Lab338 recipes
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How to Make Crepes

chelseasmessyapron.com · 2024 · 20 crepes

Against 338 crepe recipes

More butter than 89% of recipes and more sugar than 77%.

See how all 338 crepe recipes compare →

Get the method at chelseasmessyapron.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 89% of recipes: 37% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Liquid: 244%, 54th percentileEgg: 80%, 55th percentileButter: 37%, 89th percentileSugar: 20%, 81st percentileSalt: 0.6%, 74th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2-1/2 cups milk (whole milk recommended)≈ 610 g
  • 2 cups all-purpose flour (measured by spooning and leveling)≈ 250 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 2)n/a

flour 250 gbatter 1212 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.

  • Liquid244% · 54th percentile
  • Egg80% · 55th percentile
  • Butter37% · 89th percentile
  • Sugar20% · 81st percentile
  • Salt0.6% · 74th percentile

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

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