Gluten Free Crepes

daringgourmet.com · 2024 · 8 crepes

Against 338 crepe recipes

Less liquid than 76% of recipes and more salt than 80%.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

1/2 cup brown rice flour≈ 63 g
1/2 cup white rice flour≈ 63 g
2 tablespoons potato starch≈ 19 g
2 tablespoons tapioca starch≈ 16 g
1/4 teaspoon salt≈ 1.5 g
2 large eggs≈ 100 g
1 cup milk (whole milk recommended) ((can substitute non-dairy alternative of choice))≈ 244 g
2 tablespoons melted butter or oil ((dairy-free: use oil))≈ 28 g
1/2 teaspoon vanilla extract ((omit if using savory fillings))≈ 2.1 g
1 tablespoon cane sugar ((omit if using savory fillings))≈ 13 g

flour 125 gbatter 548 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.