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Gluten-Free Teff Crêpes

Charlotte Rutledge · kingarthurbaking.com · 10 to 12 crêpes

Against 338 crepe recipes

More salt than 92% of recipes and less liquid than 75%.

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 92% of recipes: 2.1% of the flour weight against the typical recipe's 0.2%, about 10.5 times as much.
  • Less liquid than 75% of recipes: 200% 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).
Liquid: 200%, 24th percentileEgg: 70%, 34th percentileButter: 10%, 35th percentileSugar: 0%, 23rd percentileSalt: 2.1%, 93rd percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 cup (142g) teff flour142 g
  • 1/2 teaspoon table salt≈ 3 g
  • 2 large eggs≈ 100 g
  • 1 cup (227g) milk, 1%, 2%, or whole227 g
  • 1 tablespoon butter, melted≈ 14 g
  • 1/4 to 1/2 cup (57g to 113g) water57 g

flour 142 gbatter 543 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.

  • Liquid200% · 24th percentile
  • Egg70% · 34th percentile
  • Butter10% · 35th percentile
  • Sugar0% · 23rd percentile
  • Salt2.1% · 93rd percentile

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Recipes most like this one

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

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