Cinnamon Roll Crepes
lecremedelacrumb.com · 2014 · 6 servings
Against 338 crepe recipes
Less liquid than 92% of recipes and more sugar than 90%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 160% of the flour weight against the typical recipe's 241%.
- More sugar than 90% of recipes: 27% of the flour weight against the typical recipe's 4%, about 6.5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (15)
- 3 cups flour≈ 375 g
- ½ cup sugar≈ 100 g
- 5 eggs≈ 250 g
- 4 tablespoons melted butter≈ 57 g
- 1 tablespoon oil≈ 14 g
- 2 teaspoons vanilla≈ 8 g
- 1 ¼ cups half and half≈ 305 g
- 1 ¼ cups water≈ 296 g
Toppings and extras
Listed, but not counted in the percentages below.
- 4 ounces cream cheese113 g
- 8 ounces cool whip (thawed)227 g
- ½ cup powdered sugar≈ 60 g
- 4 tablespoons butter≈ 57 g
- ⅔ cup brown sugar≈ 147 g
- ½ teaspoon vanilla≈ 2.1 g
- 1 teaspoon cinnamon≈ 2.6 g
flour 375 gbatter 1405 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.
- Liquid160% · 8th percentile · median 241%
- Egg67% · 30th percentile · median 80%
- Butter19% · 53rd percentile · median 16%
- Sugar27% · 91st percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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