la pate à crepes facile et inratable de Pierre Hermé
Original in French
Amour de cuisine · amourdecuisine.fr · 2024 · 4 personnes
Against 338 crepe recipes
More salt than 97% of recipes and more liquid than 88%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 97% of recipes: 2.5% of the flour weight against the typical recipe's 0.2%, about 12.5 times as much.
- More liquid than 88% of recipes: 303% of the flour weight against the typical recipe's 241%.
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (8)
- 4 œufs≈ 200 g
- 200 g de farine200 g
- 5 g de sel5 g
- 20 g de beurre fondu20 g
- 1/2 l de lait entier≈ 516 g
- 6 cl d'eau (+ 2 cuillères à soupe)≈ 90 g
- seln/a
- 1 c. à café à la vanille≈ 4.2 g
flour 200 gbatter 1035 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.
- Liquid303% · 88th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter10% · 35th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.5% · 98th percentile · median 0.2%
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