Easy Chocolate Crêpes

leitesculinaria.com · 2020 · 16 to 20 servings

Against 338 crepe recipes

More sugar than 92% of recipes and more salt than 79%.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

More sugar than 92% of recipes: 31% of the flour weight against the typical recipe's 4%, about 7.5 times as much.
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.
More butter than 75% of recipes: 26% of the flour weight against the typical recipe's 16%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

4 tablespoons (1/2 stick) unsalted butter (plus more for the pans)≈ 57 g
2 ounces dark (70% cocoa solids) chocolate (broken into pieces)57 g
1 3/4 cups all-purpose flour≈ 219 g
1/3 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery) (plus extra for sprinkling)≈ 67 g
1/4 cup good-quality cocoa powder ((preferably natural))≈ 22 g
1/4 to 1/2 teaspoon salt ((optional))≈ 2.3 g
3 free-range eggs plus 2 egg yolks (beaten)≈ 150 g
2 cups 1% milk (plus more as needed)≈ 488 g

flour 219 gbatter 1061 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.