Poffertjes (crêpes néerlandaises)
Original in French
Virginie Fouquet · chefnini.com · Pour 6 personnes :
Against 338 crepe recipes
Less egg than 98% of recipes and less liquid than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 98% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
- Less liquid than 94% of recipes: 144% of the flour weight against the typical recipe's 241%.
- More sugar than 90% of recipes: 26% of the flour weight against the typical recipe's 4%, about 6.5 times as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
Ingredients (6)
- 250 g de farine T45 / T55250 g
- 65 g de sucre en poudre65 g
- 1 œuf≈ 50 g
- 35 cl de lait tiède≈ 361 g
- 1 sachet de levure de boulanger déshydratée6 g
- Sucre glacen/a
flour 250 gbatter 731 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.
- Liquid144% · 6th percentile · median 241%
- Egg20% · 1st percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar26% · 90th 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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