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livewellbakeoften.com · 2021 · 12 crepes

Against 338 crepe recipes

More liquid than 81% of recipes and more salt than 80%.

See how all 338 crepe recipes compare →

Get the method at livewellbakeoften.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 liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
Liquid: 293%, 84th percentileEgg: 80%, 55th percentileButter: 24%, 72nd percentileSugar: 9.6%, 59th percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 1 cup (125 grams) all-purpose flour ((spooned & leveled))125 g
  • 1 tablespoon (12 grams) granulated sugar12 g
  • ¼ teaspoon salt≈ 1.5 g
  • 1 ½ cups (360 ml) whole milk≈ 366 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons (30 grams) unsalted butter (, melted and slightly cooled (plus more for the pan))30 g
  • 1 teaspoon pure vanilla extract≈ 4.2 g

flour 125 gbatter 639 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.

  • Liquid293% · 84th percentile
  • Egg80% · 55th percentile
  • Butter24% · 72nd percentile
  • Sugar9.6% · 59th percentile
  • Salt1.2% · 84th percentile

Keep exploring

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

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