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Crêpes

Original in German

backenmachtgluecklich.de · 2023 · 12 Stück

Against 338 crepe recipes

Close to the middle of 338 crepe recipes on every ingredient.

How German crepe recipes differ from English ones →

Get the method at backenmachtgluecklich.de →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.

  • Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
  • Liquid in the middle half of recipes: 206% of the flour weight against the typical recipe's 241%.
Liquid: 206%, 31st percentileEgg: 60%, 23rd percentileButter: 16%, 50th percentileSugar: 5%, 53rd percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (7)

  • 3 mittelgroße Eier≈ 150 g
  • 500 Milliliter Milch≈ 516 g
  • 40 Gramm Butter (zerlassen)40 g
  • 250 Gramm Weizenmehl250 g
  • 1 Prise Salz≈ 0.4 g
  • 1 Esslöffel Zucker (oder mehr)≈ 13 g
  • Butterschmalz (oder Öl zum Ausbacken)n/a

flour 250 gbatter 969 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.

  • Liquid206% · 31st percentile
  • Egg60% · 23rd percentile
  • Butter16% · 50th percentile
  • Sugar5% · 53rd percentile
  • Salt0.2% · 48th percentile

Keep exploring

Recipes most like this one

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

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