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Basic Crepe Batter and How To Fold

jamiegeller.com · 2019

Against 338 crepe recipes

Less liquid than 93% of recipes and no sugar, unlike 54%.

See how all 338 crepe recipes compare →

Get the method at jamiegeller.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.

  • Less liquid than 93% of recipes: 146% 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).
  • 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: 146%, 6th percentileEgg: 80%, 55th percentileButter: 23%, 66th percentileSugar: 0%, 23rd percentileSalt: 0.8%, 78th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 cups all-purpose flour≈ 250 g
  • 4 eggs≈ 200 g
  • 1½ cups whole milk≈ 366 g
  • ¼ cup melted butter≈ 57 g
  • ½ teaspoon kosher salt≈ 2 g

flour 250 gbatter 875 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.

  • Liquid146% · 6th percentile
  • Egg80% · 55th percentile
  • Butter23% · 66th percentile
  • Sugar0% · 23rd percentile
  • Salt0.8% · 78th percentile

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