Crepes Lab338 recipes
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Parisian Street Vendor Crêpes

Brinna Sands · kingarthurbaking.com · 12 / one dozen 10" crepes

Against 338 crepe recipes

Less liquid than 94% of recipes and more salt than 88%.

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 94% of recipes: 142% of the flour weight against the typical recipe's 241%.
  • More salt than 88% of recipes: 1.6% of the flour weight against the typical recipe's 0.2%, about 8 times as much.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 142%, 5th percentileEgg: 83%, 68th percentileButter: 24%, 71st percentileSugar: 0%, 23rd percentileSalt: 1.6%, 90th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour240 g
  • 1/2 to 3/4 teaspoon table salt, to taste≈ 3.8 g
  • 1 1/2 cups (340g) milk340 g
  • 4 large eggs≈ 200 g
  • 4 tablespoons (57g) butter, melted57 g

flour 240 gbatter 841 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.

  • Liquid142% · 5th percentile
  • Egg83% · 68th percentile
  • Butter24% · 71st percentile
  • Sugar0% · 23rd percentile
  • Salt1.6% · 90th percentile

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

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