Crepes Lab338 recipes
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Homemade Crepes

thesaltymarshmallow.com · 2023 · 4

Against 338 crepe recipes

Less egg than 81% of recipes and less liquid than 76%.

See how all 338 crepe recipes compare →

Get the method at thesaltymarshmallow.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • Less egg than 81% of recipes: 54% 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%.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 195%, 21st percentileEgg: 54%, 18th percentileButter: 23%, 66th percentileSugar: 0%, 23rd percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 1 Cup All Purpose Flour≈ 125 g
  • 1 cup Milk≈ 244 g
  • 2 Tablespoons Salted Butter (melted)≈ 28 g
  • 1 Large Egg≈ 50 g
  • 1 Egg Yolk≈ 18 g
  • 1/4 teaspoon Salt≈ 1.5 g

flour 125 gbatter 467 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
  • Egg54% · 18th percentile
  • Butter23% · 66th percentile
  • Sugar0% · 23rd percentile
  • Salt1.2% · 84th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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