Crêpes à la farine de châtaigne
Original in French
Virginie Fouquet · chefnini.com · Pour 12 crêpes :
Against 338 crepe recipes
More liquid than 95% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 95% of recipes: 360% 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 salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- More butter than 76% of recipes: 27% of the flour weight against the typical recipe's 16%.
Ingredients (7)
- 60g de farine de châtaigne60 g
- 40g de farine T4540 g
- 15g de sucre roux15 g
- 2 oeufs≈ 100 g
- 2cs d’huile d’olive≈ 27 g
- 30cl de lait demi-écrémé≈ 309 g
- 5cl de crème liquide≈ 50 g
flour 100 gbatter 602 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.
- Liquid360% · 96th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter27% · 76th percentile · median 16%
- Sugar15% · 72nd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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