Crepes
onceuponachef.com · 2024 · 16 crepes
Against 338 crepe recipes
More liquid than 81% of recipes and more salt than 88%.
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 salt than 88% of recipes: 1.6% of the flour weight against the typical recipe's 0.2%, about 8 times as much.
- More egg than 83% of recipes: 107% of the flour weight against the typical recipe's 80%.
- More butter than 79% of recipes: 30% of the flour weight against the typical recipe's 16%.
Ingredients (7)
- 2¼ cups whole or 2% milk≈ 549 g
- 4 large eggs≈ 200 g
- 2 tablespoons sugar≈ 25 g
- 1 teaspoon vanilla extract≈ 4.2 g
- ½ teaspoon salt≈ 3 g
- 1½ cups all-purpose flour, (spooned into measuring cup and leveled-off)≈ 188 g
- 4 tablespoons butter, (melted and slightly cooled, plus more for cooking the crepes)≈ 57 g
flour 188 gbatter 1026 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 · median 241%
- Egg107% · 84th percentile · median 80%
- Butter30% · 80th percentile · median 16%
- Sugar13% · 70th percentile · median 4%
- Salt1.6% · 90th percentile · median 0.2%
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