Peach Crepes
Taste of Home Editorial Team · tasteofhome.com · 2018 · 8 servings
Against 338 crepe recipes
More egg than 94% of recipes and less liquid than 76%.
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.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (13)
- 1 cup milk≈ 244 g
- 4 large eggs≈ 200 g
- 1 cup all-purpose flour≈ 125 g
- 2 tablespoons sugar≈ 25 g
- 2 tablespoons butter, melted≈ 28 g
- 1 teaspoon vanilla extract≈ 4.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3/4 cup sugar≈ 150 g
- 2 tablespoons cornstarch≈ 16 g
- 1 cup water≈ 237 g
- 8 medium peaches, peeled and thinly sliced (about 4-1/2 cups), dividedn/a
- 2 tablespoons butter≈ 28 g
- 1/2 teaspoon almond extract≈ 2.1 g
- Whipped cream and ground nutmeg, optionaln/a
flour 125 gbatter 627 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.
- Liquid195% · 21st percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar20% · 81st percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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