Fruit ‘n’ Cream Crepes
Taste of Home Editorial Team · tasteofhome.com · 2018 · 2 servings
Against 338 crepe recipes
More salt than 86% of recipes and more butter than 78%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 86% of recipes: 1.3% of the flour weight against the typical recipe's 0.2%, about 6.5 times as much.
- More butter than 78% of recipes: 30% of the flour weight against the typical recipe's 16%.
Ingredients (13)
- 1/3 cup 2% milk≈ 81 g
- 2 tablespoons beaten egg≈ 30 g
- 1/4 teaspoon vanilla extract≈ 1.1 g
- 1/4 cup all-purpose flour≈ 31 g
- 1-1/2 teaspoons confectioners' sugar≈ 3.8 g
- 1/4 teaspoon baking powder≈ 1.2 g
- Dash salt≈ 0.4 g
- 2 teaspoons butter, divided≈ 9 g
Toppings and extras
Listed, but not counted in the percentages below.
- 2 ounces cream cheese, softened57 g
- 3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided≈ 24 g
- 4 teaspoons 2% milk≈ 20 g
- 1/8 teaspoon vanilla extract≈ 0.5 g
- 1/3 cup each fresh blueberries, strawberries and raspberries≈ 49 g
flour 31 gbatter 159 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.
- Liquid260% · 70th percentile · median 241%
- Egg97% · 72nd percentile · median 80%
- Butter30% · 79th percentile · median 16%
- Sugar12% · 68th percentile · median 4%
- Salt1.3% · 87th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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