Glühwein crepes with candied nuts
bbcgoodfood.com · 2023 · 4
Against 338 crepe recipes
More sugar than 94% of recipes and more butter than 78%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 94% of recipes: 33% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
- More butter than 78% of recipes: 30% of the flour weight against the typical recipe's 16%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (10)
- 150g plain flour150 g
- 300ml milk≈ 309 g
- 2 eggs≈ 100 g
- ½ tsp ground cinnamon≈ 1.3 g
- 300ml glühwein wine≈ 301 g
- 30g butter plus extra for frying30 g
- 100g mixed nuts100 g
- 50g caster sugar50 g
- 15g butter15 g
Toppings and extras
Listed, but not counted in the percentages below.
- whipped cream to serven/a
flour 150 gbatter 1056 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% · 39th percentile · median 241%
- Egg67% · 30th percentile · median 80%
- Butter30% · 79th percentile · median 16%
- Sugar33% · 95th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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