Nutella Crepes
dinneratthezoo.com · 2023 · 8 crepes
Against 338 crepe recipes
More egg than 94% of recipes and more liquid than 81%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
- More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
- More butter than 84% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
- More salt than 76% of recipes: 0.8% of the flour weight against the typical recipe's 0.2%, about 4 times as much.
Ingredients (10)
- 1 cup all-purpose flour≈ 125 g
- 1 tablespoon granulated sugar≈ 13 g
- 1/4 teaspoon kosher salt≈ 1 g
- 1 1/2 cups milk ((I used 1%))≈ 366 g
- 4 large eggs≈ 200 g
- 3 tablespoons unsalted butter (melted + more for pan)≈ 43 g
- 3/4 cup Nutella≈ 178 g
- 1 1/2 cups mixed berries≈ 356 g
- fresh mint (optional)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- 3/4 cup whipped cream or whipped topping≈ 179 g
flour 125 gbatter 1280 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.
- Liquid293% · 84th percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter34% · 86th percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt0.8% · 78th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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