Turkey Crepes
Taste of Home Editorial Team · tasteofhome.com · 2019 · 6 servings
Against 338 crepe recipes
More liquid than 91% of recipes and more salt than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 91% of recipes: 317% of the flour weight against the typical recipe's 241%.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
Ingredients (15)
- 3 large eggs, room temperature≈ 150 g
- 3-1/4 cups 2% milk≈ 793 g
- 2 cups all-purpose flour≈ 250 g
- 1 teaspoon salt≈ 6 g
- 1 teaspoon baking powder≈ 4.6 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 tablespoons butter, divided≈ 43 g
- 1 cup frozen peas and carrots (about 5 ounces), thawed≈ 110 g
- 1/2 cup chopped onion≈ 119 g
- 3 tablespoons all-purpose flour≈ 23 g
- 1 cup 2% milk≈ 244 g
- 1 cup chicken broth≈ 237 g
- 2 cups chopped cooked turkey≈ 474 g
- 1/2 teaspoon salt≈ 3 g
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme≈ 2.5 g
- 1/8 teaspoon pepper≈ 0.6 g
flour 250 gbatter 1204 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.
- Liquid317% · 92nd percentile · median 241%
- Egg60% · 23rd percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.4% · 95th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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