Crepes Lab338 recipes
← All crepe recipes

Crepes with Strawberries and Lemon Curd

Kate Merker · countryliving.com · 2020 · 4 - 6 serving(s)

Against 338 crepe recipes

Less liquid than 93% of recipes and more butter than 84%.

See how all 338 crepe recipes compare →

Get the method at countryliving.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.

  • Less liquid than 93% of recipes: 146% of the flour weight against the typical recipe's 241%.
  • More butter than 84% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Liquid: 146%, 6th percentileEgg: 80%, 55th percentileButter: 34%, 86th percentileSugar: 10%, 63rd percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 c. all-purpose flour, spooned and leveled≈ 125 g
  • 3/4 c. whole milk≈ 183 g
  • 2 large eggs≈ 100 g
  • 3 tbsp. unsalted butter, melted, plus more for pan≈ 43 g
  • 1 tbsp. sugar≈ 13 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Sliced strawberries and lemon curd, for servingn/a

flour 125 gbatter 463 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.

  • Liquid146% · 6th percentile
  • Egg80% · 55th percentile
  • Butter34% · 86th percentile
  • Sugar10% · 63rd percentile
  • Salt0% · 19th 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.