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twopeasandtheirpod.com · 2023 · 12 crepes

Against 338 crepe recipes

More butter than 84% of recipes and more salt than 80%.

See how all 338 crepe recipes compare →

Get the method at twopeasandtheirpod.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.

  • More butter than 84% of recipes: 34% of the flour weight against the typical recipe's 16%, about twice as much.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
Liquid: 241%, 50th percentileEgg: 80%, 55th percentileButter: 34%, 86th percentileSugar: 6.7%, 57th percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 3 tablespoons unsalted butter, (melted and cooled to room temperature)≈ 43 g
  • 1 cup all-purpose flour≈ 125 g
  • 2 teaspoons granulated sugar≈ 8 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 3/4 cup whole milk, (at room temperature)≈ 183 g
  • 1/2 cup water, (at room temperature)≈ 119 g
  • 2 large eggs, (at room temperature)≈ 100 g
  • 1 teaspoon pure vanilla extract, (omit when making savory crepes)≈ 4.2 g

flour 125 gbatter 583 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.

  • Liquid241% · 50th percentile
  • Egg80% · 55th percentile
  • Butter34% · 86th percentile
  • Sugar6.7% · 57th percentile
  • Salt1.2% · 84th percentile

Keep exploring

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

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