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Easy Chocolate Crepes

houseofnasheats.com · 2018 · 8 -10 crepes

Against 338 crepe recipes

More egg than 83% of recipes and more sugar than 77%.

See how all 338 crepe recipes compare →

Get the method at houseofnasheats.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 egg than 83% of recipes: 107% of the flour weight against the typical recipe's 80%.
  • More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
  • More salt than 76% of recipes: 0.8% of the flour weight against the typical recipe's 0.2%, about 4 times as much.
Liquid: 225%, 45th percentileEgg: 107%, 84th percentileButter: 23%, 66th percentileSugar: 20%, 81st percentileSalt: 0.8%, 78th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 4 large eggs≈ 200 g
  • 1 cup cold milk≈ 244 g
  • 3/4 cup cold water≈ 178 g
  • 1 1/2 cups all-purpose flour≈ 188 g
  • 1/4 cup unsweetened cocoa powder≈ 22 g
  • 3 Tablespoons granulated sugar≈ 38 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 1 teaspoon vanilla≈ 4.2 g
  • 3 Tablespoons salted butter (melted)≈ 43 g

flour 188 gbatter 917 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.

  • Liquid225% · 45th percentile
  • Egg107% · 84th percentile
  • Butter23% · 66th percentile
  • Sugar20% · 81st percentile
  • Salt0.8% · 78th percentile

Keep exploring

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

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