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crêpes

Original in French

Alice de St Nom La Breteche · cuisineaz.com · 2011 · 4

Against 338 crepe recipes

Close to the middle of 338 crepe recipes on every ingredient.

How French crepe recipes differ from English ones →

Get the method at cuisineaz.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.

  • Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
  • Liquid in the middle half of recipes: 203% of the flour weight against the typical recipe's 241%.
Liquid: 203%, 26th percentileEgg: 60%, 23rd percentileButter: 8%, 32nd percentileSugar: 1.8%, 46th percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 250 g Farine T45250 g
  • 3 Œuf(s)≈ 150 g
  • 0.5 sachet(s) Levure chimique6 g
  • 0.25 l Lait demi-écrémé≈ 258 g
  • 0.25 l Eau≈ 250 g
  • 0.25 verre(s) Grand Marnier≈ 59 g
  • 2 c. à soupe Fleur d'oranger≈ 30 g
  • 25 g Fructose25 g
  • 1 c. à café Cassonade≈ 4.6 g
  • 20 g Beurre fondu20 g
  • 1 pincée(s) Sel≈ 0.4 g

flour 250 gbatter 1053 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.

  • Liquid203% · 26th percentile
  • Egg60% · 23rd percentile
  • Butter8% · 32nd percentile
  • Sugar1.8% · 46th percentile
  • Salt0.2% · 48th percentile

Keep exploring

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

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