Perfect Crepes!
janespatisserie.com · 2016 · 8 crepes
Against 338 crepe recipes
No butter, unlike 76% of recipes and less egg than 81%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Less egg than 81% of recipes: 54% of the flour weight against the typical recipe's 80%.
- 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).
Ingredients (13)
- 125 g plain flour125 g
- 1 large egg≈ 50 g
- 1 egg yolk≈ 18 g
- 300 ml semi skimmed milk≈ 309 g
Toppings and extras
Listed, but not counted in the percentages below.
- Strawberriesn/a
- Bananasn/a
- Blueberriesn/a
- Lemonn/a
- Nutellan/a
- Chocolate spreadn/a
- Golden syrupn/a
- Cookie buttern/a
- Sugarn/a
flour 125 gbatter 502 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.
- Liquid248% · 58th percentile · median 241%
- Egg54% · 18th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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