Crepes Lab338 recipes
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The Best Crepes Recipe

Modern Honey® - www.modernhoney.com · modernhoney.com · 2021

Against 338 crepe recipes

Close to the middle of 338 crepe recipes on every ingredient.

See how all 338 crepe recipes compare →

Get the method at modernhoney.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.

  • Sugar in the middle half of recipes: 13% of the flour weight against the typical recipe's 4%.
  • Liquid in the middle half of recipes: 257% of the flour weight against the typical recipe's 241%.
Liquid: 257%, 63rd percentileEgg: 80%, 55th percentileButter: 15%, 49th percentileSugar: 13%, 70th percentileSalt: 0.1%, 39th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 2 cups Milk≈ 488 g
  • 2 cups Water *≈ 474 g
  • 6 large Eggs≈ 300 g
  • 4 Tablespoons Sugar≈ 50 g
  • 4 Tablespoons Melted Butter≈ 57 g
  • 3 cups Flour≈ 375 g
  • pinch to 1/4 teaspoon Salt≈ 0.4 g

flour 375 gbatter 1744 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.

  • Liquid257% · 63rd percentile
  • Egg80% · 55th percentile
  • Butter15% · 49th percentile
  • Sugar13% · 70th percentile
  • Salt0.1% · 39th percentile

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

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