Chocolate Crepes
Food Network · foodnetwork.com · 2017 · 12 crepes
Against 338 crepe recipes
More liquid than 99% of recipes and more sugar than 99%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 99% of recipes: 407% of the flour weight against the typical recipe's 241%.
- More sugar than 99% of recipes: 44% of the flour weight against the typical recipe's 4%, about 11 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (12)
- 1 cup/250 ml milk≈ 258 g
- 1 1/2 ounces/40 g 70-percent dark chocolate40 g
- 1 tablespoon butter≈ 14 g
- 2 eggs≈ 100 g
- 1/4 cup/55 g sugar55 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 1 cup/125 g flour125 g
- 8 ounces/225 g 70-percent dark chocolate, finely chopped225 g
- 1 cup/250 ml 35-percent whipping cream≈ 252 g
Toppings and extras
Listed, but not counted in the percentages below.
- Banana, sliced, for servingn/a
- Strawberries, sliced, for servingn/a
- Sweetened cinnamon-flecked whipped cream, for servingn/a
flour 125 gbatter 1073 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.
- Liquid407% · 100th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter11% · 41st percentile · median 16%
- Sugar44% · 99th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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