Rhubarb & custard crêpes
Anna Glover · bbcgoodfood.com · 2024 · 8
Against 338 crepe recipes
More sugar than 94% 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.
- More sugar than 94% of recipes: 33% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (9)
- 150g plain flour150 g
- 2 tbsp custard powder≈ 30 g
- 3 eggs≈ 150 g
- 400ml milk≈ 413 g
- 4 forced rhubarb stalks (around 400g) trimmed and cut into 4cm pieces400 g
- 1 medium orange juicedn/a
- 1 vanilla pod halvedn/a
- 4 tbsp caster sugar≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- 8 tbsp thick custard (around 125g), warmed to serve125 g
flour 150 gbatter 1192 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.
- Liquid275% · 74th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar33% · 95th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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