Crepes en aumonieres banane et chocolat
Original in French
Samia Z · amourdecuisine.fr · 2015 · 10
Against 338 crepe recipes
Less egg than 88% of recipes and no butter, unlike 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
Ingredients (8)
- 60 g de lait en poudre (écrémé, demi-écrémé ou entier)60 g
- 250 g farine250 g
- 2 oeufs≈ 100 g
- 30 g de sucre semoule30 g
- 1 pincée de sel fin≈ 0.4 g
- 1/2 litre d'eau≈ 501 g
Toppings and extras
Listed, but not counted in the percentages below.
- Nutellan/a
- bananen/a
flour 250 gbatter 941 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.
- Liquid224% · 45th percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar12% · 67th percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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