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Dulce de Leche Crepes

Olivia's Cuisine · oliviascuisine.com · 2016 · 4 crepes

Against 338 crepe recipes

More liquid than 81% of recipes and more sugar than 77%.

See how all 338 crepe recipes compare →

Get the method at oliviascuisine.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 liquid than 81% of recipes: 293% 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.
Liquid: 293%, 84th percentileEgg: 80%, 55th percentileButter: 23%, 66th percentileSugar: 20%, 81st percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 1 cup all-purpose flour≈ 125 g
  • 1 1/2 cups milk≈ 366 g
  • 2 large eggs≈ 100 g
  • Pinch of salt≈ 0.4 g
  • 2 tablespoons of melted butter≈ 28 g
  • 2 tablespoons sugar≈ 25 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 1 13.4oz can dulce de leche380 g

flour 125 gbatter 1029 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.

  • Liquid293% · 84th percentile
  • Egg80% · 55th percentile
  • Butter23% · 66th percentile
  • Sugar20% · 81st percentile
  • Salt0.3% · 61st percentile

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

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