Creamy Scallop Crepes
Taste of Home Editorial Team · tasteofhome.com · 2018 · 6 servings
Against 338 crepe recipes
More salt than 92% of recipes and more liquid than 81%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (16)
- 2 large egg whites≈ 66 g
- 1 large egg≈ 50 g
- 1-1/2 cups fat-free milk≈ 366 g
- 1 cup all-purpose flour≈ 125 g
- 1/2 teaspoon salt≈ 3 g
- 2 tablespoons unsalted butter, melted≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 pound bay scallops454 g
- 1/2 cup white wine or reduced-sodium chicken broth≈ 119 g
- 1/8 teaspoon white pepper≈ 0.6 g
- 1 pound sliced fresh mushrooms454 g
- 4 green onions, slicedn/a
- 2 tablespoons butter≈ 28 g
- 1/4 cup all-purpose flour≈ 31 g
- 2/3 cup fat-free evaporated milk≈ 168 g
- 1/2 cup shredded reduced-fat Swiss cheese≈ 119 g
- Sliced green onions, optionaln/a
flour 125 gbatter 638 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 · median 241%
- Egg93% · 72nd percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.4% · 95th percentile · median 0.2%
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