Crepes with Lemon Curd Whipped Cream
Tricia · savingdessert.com · 2015 · 10 crepes
Against 338 crepe recipes
More butter than 84% of recipes and more sugar than 77%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 84% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 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 (9)
- 1 large egg≈ 50 g
- 6 tablespoons milk≈ 92 g
- ¼ cup of water≈ 59 g
- ½ cup all-purpose flour≈ 63 g
- 1 ½ tablespoons unsalted butter, melted≈ 21 g
- 1 tablespoon granulated sugar≈ 13 g
- ¼ teaspoon pure vanilla extract≈ 1.1 g
Toppings and extras
Listed, but not counted in the percentages below.
- ½ cup of lemon curd≈ 119 g
- ¼ cup heavy whipping cream≈ 60 g
flour 63 gbatter 299 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.
- Liquid242% · 51st percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter34% · 86th percentile · median 16%
- Sugar20% · 81st percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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