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Mel · melskitchencafe.com · 2012 · 10 crepes

Against 338 crepe recipes

More salt than 80% of recipes and no sugar, unlike 54%.

See how all 338 crepe recipes compare →

Get the method at melskitchencafe.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.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 244%, 54th percentileEgg: 80%, 55th percentileButter: 23%, 66th percentileSugar: 0%, 23rd percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (5)

  • 2 large eggs≈ 100 g
  • 1 1/4 cups milk≈ 305 g
  • 1 cup all-purpose flour≈ 125 g
  • 2 tablespoons vegetable oil or melted butter≈ 28 g
  • 1/4 teaspoon salt≈ 1.5 g

flour 125 gbatter 560 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.

  • Liquid244% · 54th percentile
  • Egg80% · 55th percentile
  • Butter23% · 66th percentile
  • Sugar0% · 23rd percentile
  • Salt1.2% · 84th percentile

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

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