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Malawax - Sweet Crêpes

Ilhan Mohamed Abdi · nigella.com · Makes: 5-6

Against 338 crepe recipes

Less egg than 95% of recipes and less liquid than 86%.

See how all 338 crepe recipes compare →

Get the method at nigella.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.

  • Less egg than 95% of recipes: 36% of the flour weight against the typical recipe's 80%, about half as much.
  • Less liquid than 86% of recipes: 172% of the flour weight against the typical recipe's 241%.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Liquid: 172%, 11th percentileEgg: 36%, 4th percentileButter: 21%, 60th percentileSugar: 8.9%, 59th percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 140 grams plain flour140 g
  • 1 egg≈ 50 g
  • 1 teaspoon ground cinnamon (optional)≈ 2.6 g
  • 175 millilitres milk warmed (any milk will work)≈ 181 g
  • 60 millilitres warm water (plus extra if needed)≈ 60 g
  • 30 grams butter (melted)30 g
  • 1 tablespoon granulated sugar≈ 13 g

flour 140 gbatter 476 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.

  • Liquid172% · 11th percentile
  • Egg36% · 4th percentile
  • Butter21% · 60th percentile
  • Sugar8.9% · 59th percentile
  • Salt0% · 19th percentile

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

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