Sausage-Filled Crepes
Taste of Home Editorial Team · tasteofhome.com · 2018 · 8 servings
Against 338 crepe recipes
More egg than 86% 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 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (12)
- 3 large eggs≈ 150 g
- 1 cup whole milk≈ 244 g
- 1 tablespoon canola oil≈ 14 g
- 1 cup all-purpose flour≈ 125 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 pound bulk pork sausage454 g
- 1/4 cup chopped onion≈ 59 g
- 3 ounces cream cheese, cubed85 g
- 1/2 cup shredded cheddar cheese≈ 119 g
- 1/4 teaspoon dried marjoram≈ 1.2 g
- 1/2 cup sour cream≈ 115 g
- 1/4 cup butter, softened≈ 57 g
- Minced fresh parsleyn/a
flour 125 gbatter 533 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%
- Egg120% · 88th percentile · median 80%
- Butter11% · 38th percentile · median 16%
- Sugar0% · 23rd 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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