Japanese Crepes (Harajuku Style)
sudachirecipes.com · 2024 · 5 servings
Against 338 crepe recipes
Close to the middle of 338 crepe recipes on every ingredient.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Salt in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 0.2%.
- Butter in the middle half of recipes: 7.1% of the flour weight against the typical recipe's 16%.
Ingredients (13)
- 70 g unbleached cake flour (or all purpose flour)70 g
- ½ tbsp sugar≈ 6 g
- 1 pinch salt≈ 0.4 g
- 1 egg (room temperature)≈ 50 g
- 2 tsp cooking oil (or melted butter (approx 5g per tsp) for batter)5 g
- 160 ml whole milk (warm)≈ 165 g
- ⅛ tsp vanilla essence (optional)≈ 0.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 tsp cooking oil (for frying)≈ 4.5 g
- 250 ml heavy cream≈ 252 g
- 2 ½ tbsp powdered sugar≈ 19 g
- 2 drops vanilla essence≈ 0.8 g
- 20 strawberries (or 1 small banana per crepe)n/a
- chocolate sauce (optional)n/a
flour 70 gbatter 297 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.
- Liquid236% · 48th percentile · median 241%
- Egg71% · 35th percentile · median 80%
- Butter7.1% · 31st percentile · median 16%
- Sugar9% · 59th percentile · median 4%
- Salt0.6% · 74th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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