Crêpes sucrées : nos meilleures crêpes pour la Chandeleur
Original in French
Leila HACHEMI · cuisineaz.com · 2026 · 15
Against 338 crepe recipes
More sugar than 93% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 93% of recipes: 32% of the flour weight against the typical recipe's 4%, about 8 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 250 g Farine250 g
- 3 Œuf(s)≈ 150 g
- 50 cl Lait≈ 516 g
- 80 g Sucre en poudre80 g
- 50 g Beurre fondu50 g
- 1 sachet(s) Sucre vanillé8 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.
- Liquid206% · 31st percentile · median 241%
- Egg60% · 23rd percentile · median 80%
- Butter20% · 56th percentile · median 16%
- Sugar32% · 93rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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