Crepes with Greek Yogurt Cream
natashaskitchen.com · 2014 · 6 -8
Against 338 crepe recipes
More egg than 94% of recipes and more butter than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
- More butter than 92% of recipes: 45% of the flour weight against the typical recipe's 16%, about 3 times as much.
- More liquid than 79% of recipes: 290% of the flour weight against the typical recipe's 241%.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
Ingredients (11)
- P.S. If you want to speed up the processn/a
- ½ cup lukewarm water≈ 119 g
- 1 cup milk (room temp)≈ 244 g
- 4 large eggs≈ 200 g
- 4 Tbsp unsalted butter (melted. Plus more to sauté.)≈ 57 g
- 1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)≈ 125 g
- 2 Tbsp sugar≈ 25 g
- Pinch salt≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 cups Greek Yogurt ((low fat or fat free will work))≈ 245 g
- 6 oz 3/4 of a package of cream cheese, at room temperature170 g
- 1/3 cup granulated sugar≈ 67 g
flour 125 gbatter 770 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.
- Liquid290% · 80th percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter45% · 93rd percentile · median 16%
- Sugar20% · 81st percentile · median 4%
- Salt0.3% · 61st percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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