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Chocolate Crepes

jessicagavin.com · 2023 · 8 crepes

Against 338 crepe recipes

More sugar than 96% of recipes and more liquid than 77%.

See how all 338 crepe recipes compare →

Get the method at jessicagavin.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 sugar than 96% of recipes: 40% of the flour weight against the typical recipe's 4%, about 10 times as much.
  • More liquid than 77% of recipes: 289% of the flour weight against the typical recipe's 241%.
Liquid: 289%, 78th percentileEgg: 80%, 55th percentileButter: 23%, 66th percentileSugar: 40%, 97th percentileSalt: 0.4%, 69th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 tablespoons unsalted butter (plus more for cooking)≈ 28 g
  • 1 cup all-purpose flour≈ 125 g
  • ¼ cup granulated sugar≈ 50 g
  • 3 tablespoons cocoa powder≈ 16 g
  • ⅛ teaspoon kosher salt (or table salt)≈ 0.5 g
  • 2 large eggs≈ 100 g
  • ¾ cup whole milk≈ 183 g
  • ¾ cup water≈ 178 g
  • 1 teaspoon vanilla extract≈ 4.2 g

flour 125 gbatter 685 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.

  • Liquid289% · 78th percentile
  • Egg80% · 55th percentile
  • Butter23% · 66th percentile
  • Sugar40% · 97th percentile
  • Salt0.4% · 69th percentile

Keep exploring

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

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