gratin de crêpes a la florentine
Original in French
amour de cuisine · amourdecuisine.fr · 2026 · 4 parts
Against 338 crepe recipes
Less egg than 98% of recipes and no sugar, unlike 54%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 98% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Liquid in the middle half of recipes: 260% of the flour weight against the typical recipe's 241%.
Ingredients (13)
- 250 g de farine sarrasin250 g
- 1 œuf≈ 50 g
- 1 c. à soupe huile d'olive extra vierge≈ 14 g
- 650 ml d’eau≈ 651 g
- 1 pincée de sel≈ 0.4 g
- 6 c. à soupe de coulis de tomates≈ 89 g
- parmesann/a
Toppings and extras
Listed, but not counted in the percentages below.
- 400 g d'epinards400 g
- 400 g de ricotta400 g
- 200 g de parmesan200 g
- 2 oeufs≈ 100 g
- sel – poivren/a
- sauce béchameln/a
flour 250 gbatter 1054 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% · 73rd percentile · median 241%
- Egg20% · 1st percentile · median 80%
- Butter5.4% · 28th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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