Crêpes légères au sucre vanillé
Original in French
La · cuisine.journaldesfemmes.fr · 2025 · 4 personnes
Against 338 crepe recipes
More salt than 98% of recipes and less egg than 87%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 98% of recipes: 2.8% of the flour weight against the typical recipe's 0.2%, about 14 times as much.
- Less egg than 87% of recipes: 42% of the flour weight against the typical recipe's 80%, about half as much.
- Butter below the middle half: 2.8% of the flour weight against the typical recipe's 16%, less than 74% of recipes use.
Ingredients (8)
- Pour 12 à 14 crêpes :n/a
- 360 g de farine fluide360 g
- 50 g de sucre semoule50 g
- 75 cl de lait≈ 774 g
- 3 gros oeufs≈ 150 g
- 10 g de gros sel10 g
- 10 g de beurre fondu10 g
- 10 g de sucre vanillé10 g
flour 360 gbatter 1364 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.
- Liquid215% · 42nd percentile · median 241%
- Egg42% · 12th percentile · median 80%
- Butter2.8% · 25th percentile · median 16%
- Sugar14% · 71st percentile · median 4%
- Salt2.8% · 99th percentile · median 0.2%
Keep exploring
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