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Alton Brown · foodnetwork.com · 2015 · 17 to 22 crepes

Against 338 crepe recipes

More butter than 84% of recipes and no salt, unlike 62%.

See how all 338 crepe recipes compare →

Get the method at foodnetwork.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 84% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 241%, 50th percentileEgg: 80%, 55th percentileButter: 34%, 86th percentileSugar: 0%, 23rd percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 large eggs≈ 100 g
  • 3/4 cup milk≈ 183 g
  • 1/2 cup water≈ 119 g
  • 1 cup flour≈ 125 g
  • 3 tablespoons melted butter≈ 43 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Butter, for coating the pann/a

flour 125 gbatter 569 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.

  • Liquid241% · 50th percentile
  • Egg80% · 55th percentile
  • Butter34% · 86th percentile
  • Sugar0% · 23rd percentile
  • Salt0% · 19th percentile

Keep exploring

Recipes most like this one

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

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