Homemade Crepes
Tessa Arias · handletheheat.com · 2022 · 8 -12 crepes, depending on size of pan and thickness of crep
Against 338 crepe recipes
More salt than 80% of recipes and more sugar than 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
- More sugar than 76% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Ingredients (11)
- 1 cup (127 grams) all-purpose flour, (measured correctly)127 g
- 2 tablespoons granulated sugar ((omit for savory crepes))≈ 25 g
- 2 large eggs≈ 100 g
- 3/4 cup whole milk≈ 183 g
- 1/2 cup water≈ 119 g
- 1 teaspoon vanilla extract ((omit for savory crepes))≈ 4.2 g
- 1/4 teaspoon fine sea salt≈ 1.5 g
- 2 tablespoons butter, (melted, plus more for coating the pan)≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- Nutella, caramel, or melted chocolaten/a
- Fruitn/a
- Whipped creamn/a
flour 127 gbatter 588 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.
- Liquid237% · 49th percentile · median 241%
- Egg79% · 42nd percentile · median 80%
- Butter22% · 61st percentile · median 16%
- Sugar20% · 77th percentile · median 4%
- Salt1.2% · 84th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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