CRÊPES MINCES FACILES - Trois fois par jour
Original in French
Véronique Boyd · troisfoisparjour.com · 2025
Against 338 crepe recipes
More sugar than 85% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 85% of recipes: 22% of the flour weight against the typical recipe's 4%, about 5.5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (6)
- 1 ½ tasse de farine tout usage≈ 188 g
- 3 c. à soupe de cassonade ou de sucre (voir astuce)≈ 41 g
- 2 tasses de lait≈ 488 g
- 3 oeufs≈ 150 g
- ½ c. à thé d’extrait de vanille≈ 2.1 g
- 2 c. à soupe de beurre, fondu≈ 28 g
flour 188 gbatter 897 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.
- Liquid260% · 72nd percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter15% · 49th percentile · median 16%
- Sugar22% · 86th 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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