How to Make Crepes
feelgoodfoodie.net · 2022 · 8 crepes
Against 338 crepe recipes
More salt than 88% of recipes and more egg than 82%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 88% of recipes: 1.6% of the flour weight against the typical recipe's 0.2%, about 8 times as much.
- More egg than 82% of recipes: 107% of the flour weight against the typical recipe's 80%.
- Less liquid than 80% of recipes: 195% of the flour weight against the typical recipe's 241%.
- More butter than 79% of recipes: 30% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 2 large eggs≈ 100 g
- ¾ cup milk≈ 183 g
- ¾ cup all-purpose flour≈ 94 g
- 2 tablespoons unsalted butter (melted, and slightly cooled, plus more for pan)≈ 28 g
- 1 tablespoon granulated sugar≈ 13 g
- 1 teaspoon vanilla extract≈ 4.2 g
- ¼ teaspoons salt≈ 1.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- Berries (for serving)n/a
flour 94 gbatter 423 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.
- Liquid195% · 19th percentile · median 241%
- Egg107% · 83rd percentile · median 80%
- Butter30% · 80th percentile · median 16%
- Sugar13% · 70th percentile · median 4%
- Salt1.6% · 90th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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