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Blueberry Crepes

spendwithpennies.com · 2020 · 4

Against 338 crepe recipes

More sugar than 98% of recipes and more butter than 83%.

See how all 338 crepe recipes compare →

Get the method at spendwithpennies.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 sugar than 98% of recipes: 43% of the flour weight against the typical recipe's 4%, about 11 times as much.
  • More butter than 83% of recipes: 33% of the flour weight against the typical recipe's 16%, about twice as much.
Liquid: 231%, 47th percentileEgg: 80%, 55th percentileButter: 33%, 83rd percentileSugar: 43%, 99th percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 3 cups blueberries (divided)≈ 444 g
  • ¼ cup granulated sugar≈ 50 g
  • 3 tablespoons water≈ 44 g
  • 1 teaspoon cornstarch≈ 2.7 g
  • 2 eggs≈ 100 g
  • 1 cup milk≈ 244 g
  • 1 cup all-purpose flour≈ 125 g
  • 2 tablespoons vegetable oil≈ 27 g
  • 1 teaspoon granulated sugar≈ 4.2 g
  • 1 pinch salt≈ 0.4 g
  • 1 tablespoon butter≈ 14 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup whipped cream (for serving)≈ 238 g

flour 125 gbatter 1056 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.

  • Liquid231% · 47th percentile
  • Egg80% · 55th percentile
  • Butter33% · 83rd percentile
  • Sugar43% · 99th percentile
  • Salt0.3% · 61st percentile

Keep exploring

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

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