Strawberry Yogurt Crêpes
Caroline Phelps · pickledplum.com · 2019 · 5-6 crêpes
Against 338 crepe recipes
Less liquid than 97% of recipes and more egg than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 97% of recipes: 127% of the flour weight against the typical recipe's 241%, about half as much.
- More egg than 94% of recipes: 156% of the flour weight against the typical recipe's 80%, about twice as much.
- More butter than 95% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (10)
- 1/2 cup unsweetened almond milk≈ 122 g
- 3 large eggs≈ 150 g
- 150 grams (about 1 1/2 cup) fresh raspberries or strawberries150 g
- 3/4 cup whole wheat flour≈ 96 g
- 2 tablespoons vegetable or grapeseed oil≈ 27 g
- 1-2 tablespoons vegetable oil or grapeseed oil≈ 20 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 small yogurt containers – strawberry, blueberry, kiwi, or raspberry flavor≈ 250 g
- 12-14 raspberries or 6 strawberries, chopped bite sizen/a
- 1 small banana, peeled and chopped bite size≈ 101 g
- 100% pure maple syrup, for drizzling (optional)n/a
flour 96 gbatter 566 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.
- Liquid127% · 3rd percentile · median 241%
- Egg156% · 94th percentile · median 80%
- Butter50% · 95th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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