Sourdough Breakfast Crêpes (No Crêpe Pan Needed!)
Emilie Raffa · theclevercarrot.com · 2025 · 10 crêpes
Against 338 crepe recipes
More butter than 98% of recipes and more liquid than 93%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 98% of recipes: 57% of the flour weight against the typical recipe's 16%, about 3.5 times as much.
- More liquid than 93% of recipes: 333% of the flour weight against the typical recipe's 241%.
- More egg than 92% of recipes: 133% of the flour weight against the typical recipe's 80%.
- More sugar than 94% of recipes: 33% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
Ingredients (9)
- 43 g salted butter, melted and slightly cooled (I used Kerry Gold), plus more to cook the crepes43 g
- 75 g all purpose flour75 g
- 25 g granulated sugar25 g
- Pinch of fine sea salt≈ 0.4 g
- 150 g whole milk150 g
- 100 g water100 g
- 2 large brown eggs (100 g total cracked weight)100 g
- 100 g sourdough discard or active starter100 g
Toppings and extras
Listed, but not counted in the percentages below.
- Maple syrup, powdered sugar & fresh berries, to serve (optional)n/a
flour 75 gbatter 593 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.
- Liquid333% · 94th percentile · median 241%
- Egg133% · 92nd percentile · median 80%
- Butter57% · 98th percentile · median 16%
- Sugar33% · 95th percentile · median 4%
- Salt0.5% · 72nd percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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