Crepe Recipe
Jeanine Donofrio · loveandlemons.com · 2026 · 8
Get the method at loveandlemons.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 salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
- Butter in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 2 large eggs≈ 100 g
- ¾ cup milk≈ 183 g
- ½ cup water (plus more as needed)≈ 119 g
- 2 tablespoons unsalted butter (melted and cooled slightly, plus more for the pan)≈ 28 g
- 1 tablespoon sugar*≈ 13 g
- 1 teaspoon vanilla extract*≈ 4.2 g
- ¼ teaspoon sea salt≈ 1.5 g
- 1 cup all-purpose flour (spooned and leveled)≈ 125 g
flour 125 gbatter 573 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.
- Liquid241% · 50th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt1.2% · 84th percentile · median 0.2%
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