Crêpes Rezept: Hauchdünn, zart und leicht gemacht
Original in German
malteskitchen.de · 2026 · 15 Crêpes
Against 338 crepe recipes
No sugar, unlike 54% of recipes.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Liquid in the middle half of recipes: 258% of the flour weight against the typical recipe's 241%.
Ingredients (6)
- 200 g Weizenmehl Typ 405200 g
- 1 EL Vanillezucker≈ 13 g
- 1 Prise Salz≈ 0.4 g
- 25 g Butter25 g
- 3 Eier≈ 150 g
- 500 ml Milch≈ 516 g
flour 200 gbatter 904 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.
- Liquid258% · 67th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter13% · 43rd percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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