Classic French Crepes (Easy Crepes Recipe)
theflavorbender.com · 2018 · 10 crepes
Against 338 crepe recipes
More butter than 96% of recipes and more sugar than 97%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 96% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- More sugar than 97% of recipes: 41% of the flour weight against the typical recipe's 4%, about 10 times as much.
- More egg than 91% of recipes: 132% of the flour weight against the typical recipe's 80%.
- More salt than 91% of recipes: 1.8% of the flour weight against the typical recipe's 0.2%, about 9 times as much.
Ingredients (11)
- 1 ¼ cup milk (10 fl oz)≈ 305 g
- 3 large eggs≈ 150 g
- 2 tbsp oil or melted butter≈ 28 g
- 2 tsp sugar for savory crepes, OR≈ 8 g
- 3 tbsp sugar for sweet dessert crepes≈ 38 g
- ½ tsp kosher salt≈ 2 g
- 4 oz all purpose flour (scant 1 cup (see recipe note))113 g
- 2 tbsp softened butter (or oil (more as needed))≈ 28 g
- 1 - 2 lemons (sliced thick or cut into wedges)n/a
- ¼ cup vanilla sugar≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Whipped creamn/a
flour 113 gbatter 723 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.
- Liquid269% · 73rd percentile · median 241%
- Egg132% · 92nd percentile · median 80%
- Butter50% · 97th percentile · median 16%
- Sugar41% · 98th percentile · median 4%
- Salt1.8% · 92nd percentile · median 0.2%
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