Crepes
Nigella · nigella.com · Makes: approx 6 x 20cm / 8 inch crepes
Against 338 crepe recipes
Less egg than 96% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 96% of recipes: 33% of the flour weight against the typical recipe's 80%, about half as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (4)
- 30 grams unsalted butter melted (plus more for frying)30 g
- 150 grams plain flour150 g
- 325 millilitres milk≈ 335 g
- 1 large egg≈ 50 g
flour 150 gbatter 565 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.
- Liquid224% · 45th percentile · median 241%
- Egg33% · 3rd percentile · median 80%
- Butter20% · 56th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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