Crepe Quiche Cups
Taste of Home Editorial Team · tasteofhome.com · 2018 · 16 crepe cups
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.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Salt in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 0.2%.
Ingredients (11)
- 2 large eggs≈ 100 g
- 1 cup plus 2 tablespoons 2% milk≈ 275 g
- 2 tablespoons butter, melted≈ 28 g
- 1 cup all-purpose flour≈ 125 g
- 1/8 teaspoon salt≈ 0.8 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 pound bulk pork sausage227 g
- 1/4 cup chopped onion≈ 59 g
- 3 large eggs≈ 150 g
- 1/2 cup 2% milk≈ 122 g
- 1/2 cup mayonnaise≈ 119 g
- 2 cups shredded cheddar cheese≈ 474 g
flour 125 gbatter 529 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.
- Liquid220% · 43rd percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.6% · 74th percentile · median 0.2%
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