Crepes Lab338 recipes
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Buckwheat Crêpes

Charlotte Rutledge · kingarthurbaking.com · 10 to 12 crêpes

Against 338 crepe recipes

More salt than 99% of recipes and no sugar, unlike 54%.

See how all 338 crepe recipes compare →

Get the method at kingarthurbaking.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 salt than 99% of recipes: 3.8% of the flour weight against the typical recipe's 0.2%, about 19 times as much.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 237%, 49th percentileEgg: 83%, 68th percentileButter: 12%, 42nd percentileSugar: 0%, 23rd percentileSalt: 3.8%, 100th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 cup (120g) Birkett Mills Buckwheat Flour120 g
  • 3/4 teaspoon table salt≈ 4.5 g
  • 2 large eggs≈ 100 g
  • 1 cup (227g) milk, 1%, 2%, or whole227 g
  • 1 tablespoon (14g) unsalted butter, melted14 g
  • 1/4 to 1/2 cup (57g to 113g) water57 g

flour 120 gbatter 523 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.

  • Liquid237% · 49th percentile
  • Egg83% · 68th percentile
  • Butter12% · 42nd percentile
  • Sugar0% · 23rd percentile
  • Salt3.8% · 100th percentile

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

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