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Gluten-Free Crêpes

Amy Trage · kingarthurbaking.com · 12 / 16 large (10") crêpes

Against 338 crepe recipes

Less liquid than 85% of recipes and more salt than 78%.

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.

  • Less liquid than 85% of recipes: 182% of the flour weight against the typical recipe's 241%.
  • More salt than 78% of recipes: 1% of the flour weight against the typical recipe's 0.2%, about 5 times as much.
Liquid: 182%, 14th percentileEgg: 64%, 28th percentileButter: 18%, 52nd percentileSugar: 8%, 58th percentileSalt: 1%, 79th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 2 cups (312g) King Arthur Gluten-Free All-Purpose Flour312 g
  • 1/2 teaspoon table salt≈ 3 g
  • 2 tablespoons (25g) granulated sugar25 g
  • 1/2 teaspoon xanthan gum≈ 2.5 g
  • 2 1/2 cups (567g) milk567 g
  • 4 large eggs≈ 200 g
  • 1 teaspoon King Arthur Pure Vanilla Extract≈ 4.2 g
  • 4 tablespoons (57g) butter, melted57 g

flour 312 gbatter 1171 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.

  • Liquid182% · 14th percentile
  • Egg64% · 28th percentile
  • Butter18% · 52nd percentile
  • Sugar8% · 58th percentile
  • Salt1% · 79th percentile

Keep exploring

Recipes most like this one

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

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