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Crêpe soufflé

Original in Dutch

Rudolph van Veen · 24kitchen.nl · 2016 · 8 porties

Against 338 crepe recipes

More egg than 90% of recipes and more sugar than 91%.

How Dutch crepe recipes differ from English ones →

Get the method at 24kitchen.nl →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 egg than 90% of recipes: 123% of the flour weight against the typical recipe's 80%.
  • More sugar than 91% of recipes: 28% of the flour weight against the typical recipe's 4%, about 7 times as much.
Liquid: 230%, 47th percentileEgg: 123%, 91st percentileButter: 25%, 73rd percentileSugar: 28%, 91st percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 50 g boter50 g
  • 455 ml halfvolle melk≈ 469 g
  • 200 g bloem200 g
  • 1 tl suiker≈ 4.2 g
  • 1 mespuntje zout≈ 0.4 g
  • 2 eieren≈ 100 g
  • 1 vanillestokjen/a
  • 40 g suiker40 g
  • 1 eidooiers≈ 18 g
  • 0.5 el bloem≈ 3.9 g
  • 1 sinaasappeln/a
  • 2 el sinaasappellikeur≈ 30 g
  • 4 Eiwit≈ 132 g
  • 1 el suiker≈ 13 g
  • zonnebloemolien/a

flour 204 gbatter 1060 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.

  • Liquid230% · 47th percentile
  • Egg123% · 91st percentile
  • Butter25% · 73rd percentile
  • Sugar28% · 91st percentile
  • Salt0.2% · 48th percentile

Keep exploring

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

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