Crepes "Francaise"
Geoffrey Zakarian · foodnetwork.com · 2020 · Makes 8 to 10 crepes (4 servings)
Against 338 crepe recipes
More butter than 99% of recipes and more liquid than 90%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 99% of recipes: 68% of the flour weight against the typical recipe's 16%, about 4 times as much.
- More liquid than 90% of recipes: 314% of the flour weight against the typical recipe's 241%.
- More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- 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 (17)
- 1 cup all-purpose flour≈ 125 g
- 1 teaspoon sugar≈ 4.2 g
- 1/4 teaspoon kosher salt≈ 1 g
- 1 cup whole milk≈ 244 g
- 2 tablespoons water≈ 30 g
- 3 large eggs≈ 150 g
- 3 tablespoons unsalted butter, melted and cooled≈ 43 g
- 1 tablespoon canola oil≈ 14 g
- 2 tablespoons unsalted butter≈ 28 g
- 8 ounces mixed mushrooms (cremini, button, shiitake, oyster, etc.), sliced227 g
- 1 cup ham, diced small or shredded≈ 237 g
- 1 teaspoon fresh thyme, chopped≈ 4.9 g
- Kosher salt and freshly ground black peppern/a
- 1/2 cup cream≈ 119 g
- 2 teaspoons Dijon mustard≈ 10 g
- 2 cups shredded Gruyere≈ 474 g
- 1 cup fresh parsley, chopped≈ 237 g
flour 125 gbatter 1947 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.
- Liquid314% · 91st percentile · median 241%
- Egg120% · 88th percentile · median 80%
- Butter68% · 99th percentile · median 16%
- Sugar3.4% · 48th percentile · median 4%
- Salt0.8% · 78th percentile · median 0.2%
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