Strawberry Crepes
jessicagavin.com · 2021 · 8 servings
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%.
- Salt in the middle half of recipes: 0.4% of the flour weight against the typical recipe's 0.2%.
Ingredients (15)
- 1 cup all-purpose flour≈ 125 g
- 1 tablespoon granulated sugar≈ 13 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 (room temperature, divided)≈ 178 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 tablespoons unsalted butter (plus more for cooking)≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 cups strawberries (fresh or frozen)≈ 600 g
- ¼ cup orange juice≈ 59 g
- ¼ cup granulated sugar≈ 50 g
- 1 ½ cups heavy cream≈ 357 g
- 6 tablespoons powdered sugar≈ 45 g
- ¾ teaspoon vanilla extract≈ 3.2 g
- mint leaves (for garnish)n/a
flour 125 gbatter 631 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%
- Sugar10% · 63rd percentile · median 4%
- Salt0.4% · 69th percentile · median 0.2%
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