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Suzanne Podhaizer · tasteofhome.com · 2018 · 20 crepes

Against 338 crepe recipes

More egg than 94% of recipes and more liquid than 81%.

See how all 338 crepe recipes compare →

Get the method at tasteofhome.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 egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
  • More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
  • More butter than 79% of recipes: 30% of the flour weight against the typical recipe's 16%.
Liquid: 293%, 84th percentileEgg: 160%, 97th percentileButter: 30%, 80th percentileSugar: 5%, 53rd percentileSalt: 0.6%, 74th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 4 large eggs≈ 200 g
  • 1-1/2 cups 2% milk≈ 366 g
  • 1 cup all-purpose flour≈ 125 g
  • 1-1/2 teaspoons sugar≈ 6 g
  • 1/8 teaspoon salt≈ 0.8 g
  • 8 teaspoons butter≈ 38 g

flour 125 gbatter 736 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.

  • Liquid293% · 84th percentile
  • Egg160% · 97th percentile
  • Butter30% · 80th percentile
  • Sugar5% · 53rd percentile
  • Salt0.6% · 74th percentile

Keep exploring

Recipes most like this one

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

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