Crepes
sugarspunrun.com · 2020 · 12 8-inch crepes
Get the method at sugarspunrun.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 salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
- Butter in the middle half of recipes: 23% of the flour weight against the typical recipe's 16%.
Ingredients (8)
- 1 cup all-purpose flour≈ 125 g
- 1 Tablespoon granulated sugar (omit if making savory crepes)≈ 13 g
- ¼ teaspoon salt≈ 1.5 g
- 2 large eggs≈ 100 g
- 1 cup whole milk≈ 244 g
- ¼ cup water≈ 59 g
- ¾ tsp vanilla extract (omit if making savory crepes)≈ 3.2 g
- 2 Tablespoons unsalted butter (melted and slightly cooled)≈ 28 g
flour 125 gbatter 574 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.
- Liquid243% · 52nd percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt1.2% · 84th percentile · median 0.2%
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