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Nutella Crepes

jessicagavin.com · 2021 · 8 servings

Against 338 crepe recipes

More liquid than 77% of recipes and no sugar, unlike 54%.

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 liquid than 77% of recipes: 289% 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.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

1 cup all-purpose flour (dip and sweep)≈ 125 g
¼ teaspoon kosher salt (or table salt)≈ 1 g
¾ cup whole milk≈ 183 g
¾ cup water (room temperature, divided)≈ 178 g
2 large eggs (beaten)≈ 100 g
2 tablespoons unsalted butter (plus more for cooking)≈ 28 g

Toppings and extras

Listed, but not counted in the percentages below.

1 ½ cups heavy cream≈ 357 g
6 tablespoons powdered sugar≈ 45 g
¾ teaspoon vanilla extract≈ 3.2 g
2 cups nutella≈ 474 g
5 cups strawberries (hulled and sliced)≈ 750 g

flour 125 gbatter 615 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 · median 241%
Egg80% · 55th percentile · median 80%
Butter23% · 66th percentile · median 16%
Sugar0% · 23rd percentile · median 4%
Salt0.8% · 78th 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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