Crepes Lab338 recipes
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Monte Cristo Crepes

tasteandtellblog.com · 2026 · 6 servings, 2 crepes each

Against 338 crepe recipes

Less liquid than 81% of recipes and more salt than 80%.

See how all 338 crepe recipes compare →

Get the method at tasteandtellblog.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.

  • Less liquid than 81% of recipes: 192% of the flour weight against the typical recipe's 241%.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 192%, 18th percentileEgg: 80%, 55th percentileButter: 23%, 66th percentileSugar: 0%, 23rd percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1 cup milk≈ 244 g
  • 1 cup water≈ 237 g
  • 4 eggs≈ 200 g
  • 2 cups all-purpose flour≈ 250 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/4 cup butter (melted and slightly cooled)≈ 57 g
  • 12 slices Swiss cheesen/a
  • 10 oz deli-sliced ham284 g
  • 10 oz deli-sliced turkey284 g
  • 1/4 cup raspberry jam≈ 31 g
  • powdered sugarn/a

flour 250 gbatter 1589 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.

  • Liquid192% · 18th percentile
  • Egg80% · 55th percentile
  • Butter23% · 66th percentile
  • Sugar0% · 23rd percentile
  • Salt1.2% · 84th percentile

Keep exploring

Recipes most like this one

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

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