Creamy Strawberry Crepes
Rachael Narins · tasteofhome.com · 2018 · 7 servings
Against 338 crepe recipes
Less liquid than 81% of recipes and no sugar, unlike 54%.
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%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (13)
- 4 large eggs, room temperature≈ 200 g
- 1 cup 2% milk≈ 244 g
- 1 cup water≈ 237 g
- 2 tablespoons butter, melted≈ 28 g
- 2 cups all-purpose flour≈ 250 g
- 1/4 teaspoon salt≈ 1.5 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 package (8 ounces) cream cheese, softened227 g
- 1-1/4 cups confectioners' sugar≈ 150 g
- 1 tablespoon lemon juice≈ 15 g
- 1 teaspoon grated lemon zest≈ 2 g
- 1/2 teaspoon vanilla extract≈ 2.1 g
- 4 cups fresh strawberries, sliced, divided≈ 600 g
- 1 cup heavy whipping cream, whipped≈ 238 g
flour 250 gbatter 961 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 · median 241%
- Egg80% · 55th percentile · median 80%
- Butter11% · 41st percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.6% · 74th percentile · median 0.2%
Keep exploring
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