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Basic Crêpes

Taylor Ann Spencer · delish.com · 2017 · 8 serving(s)

Against 338 crepe recipes

More butter than 89% of recipes and more salt than 91%.

See how all 338 crepe recipes compare →

Get the method at delish.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.

  • More butter than 89% of recipes: 37% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
  • More salt than 91% of recipes: 1.7% of the flour weight against the typical recipe's 0.2%, about 8.5 times as much.
Liquid: 254%, 61st percentileEgg: 83%, 68th percentileButter: 37%, 90th percentileSugar: 14%, 71st percentileSalt: 1.7%, 91st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 large eggs, room temperature≈ 100 g
  • 1 1/4 c. whole milk, room temperature≈ 305 g
  • 1 c. (120 g.) all-purpose flour120 g
  • 4 tsp. granulated sugar≈ 17 g
  • 1/2 tsp. kosher salt≈ 2 g
  • 3 tbsp. unsalted butter, melted, cooled, plus 1/2 tsp. cold unsalted butter≈ 45 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Fresh berries and confectioners' sugar, for serving (optional)n/a

flour 120 gbatter 589 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.

  • Liquid254% · 61st percentile
  • Egg83% · 68th percentile
  • Butter37% · 90th percentile
  • Sugar14% · 71st percentile
  • Salt1.7% · 91st percentile

Keep exploring

Recipes most like this one

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

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