Homemade Crepes
Sally · sallysbakingaddiction.com · 2026 · 14 / about 14 crepes
Get the method at sallysbakingaddiction.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.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Salt in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 0.2%.
Ingredients (8)
- 1 cup (125g) all-purpose flour (spooned & leveled)125 g
- 1 Tablespoon granulated sugar≈ 13 g
- 1/8 teaspoon salt≈ 0.8 g
- 3/4 cup (180g/ml) whole milk, at room temperature*180 g
- 1/2 cup (120g/ml) water, at room temperature120 g
- 2 large eggs, at room temperature≈ 100 g
- 1 and 1/2 teaspoons pure vanilla extract≈ 6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 Tablespoons (43g) unsalted butter, plus 3–4 more Tablespoons (43–56g) for the pan43 g
flour 125 gbatter 545 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.
- Liquid240% · 49th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt0.6% · 74th percentile · median 0.2%
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