Grammy's Kitchen · Crepes · Buckwheat Crepes
One of 39 crepes recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 279% | 232% |
| fat | 26% | 34% |
| egg | 86% | 83% |
| total sugar | 7% | 10% |
| salt | 1% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 488 g | 2 cups (500ml) whole milk |
| 12 g | 1 tablespoon sugar |
| 2 g | 1/4 teaspoon sea salt |
| 45 g | 3 tablespoons (45g) butter (salted or unsalted, melted) |
| 70 g | 1/2 cup (70g) buckwheat flour |
| 105 g | 3/4 cup (105g) all-purpose flour ((In France I use type 65), ) |
| 150 g | 3 large eggs |
Method: 8 steps, published by www.davidlebovitz.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.