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leitesculinaria.com · 2020 · 15 to 18 crepes

Against 338 crepe recipes

More butter than 92% of recipes and more egg than 83%.

See how all 338 crepe recipes compare →

Get the method at leitesculinaria.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 butter than 92% of recipes: 45% of the flour weight against the typical recipe's 16%, about 3 times as much.
  • More egg than 83% of recipes: 107% of the flour weight against the typical recipe's 80%.
  • More salt than 79% of recipes: 1.1% of the flour weight against the typical recipe's 0.2%, about 5.5 times as much.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 260%, 72nd percentileEgg: 107%, 84th percentileButter: 45%, 93rd percentileSugar: 0%, 23rd percentileSalt: 1.1%, 80th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 1 3/4 to 2 1/4 cups whole milk≈ 488 g
  • 4 large eggs≈ 200 g
  • 1/2 teaspoon kosher salt≈ 2 g
  • 1 1/2 cups all-purpose flour≈ 188 g
  • 6 tablespoons unsalted butter (melted, plus more for the pan)≈ 85 g

flour 188 gbatter 963 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.

  • Liquid260% · 72nd percentile
  • Egg107% · 84th percentile
  • Butter45% · 93rd percentile
  • Sugar0% · 23rd percentile
  • Salt1.1% · 80th percentile

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

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