Nutella Crepes
Jeffrey Saad · foodnetwork.com · 2017 · Serves 5
Against 338 crepe recipes
More butter than 99% of recipes and more salt than 88%.
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 4.5 times as much.
- 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 liquid than 79% of recipes: 290% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (8)
- 6 tablespoons unsalted butter≈ 85 g
- 2 large eggs≈ 100 g
- 1 large egg yolk≈ 18 g
- 1/2 cup water≈ 119 g
- 1 cup milk≈ 244 g
- 1/2 teaspoon kosher salt≈ 2 g
- 1 cup all-purpose flour≈ 125 g
- 1/2 cup Nutella≈ 119 g
flour 125 gbatter 811 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.
- Liquid290% · 80th percentile · median 241%
- Egg94% · 72nd percentile · median 80%
- Butter68% · 100th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt1.6% · 90th percentile · median 0.2%
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