Crêpes Barbapapa
Original in French
ça ne sent pas un peu le brûlé là? · chefsimon.com · 2025
Against 338 crepe recipes
More sugar than 93% 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 93% of recipes: 32% of the flour weight against the typical recipe's 4%, about 8 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: 60% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 250 g de farine250 g
- 50 cl de lait demi-écrémé≈ 516 g
- 3 œufs≈ 150 g
- 80 g de sucre barbe à papa80 g
- 1 cuillère à soupe de sirop de fraise≈ 15 g
- 1 pincée de sel≈ 0.4 g
flour 250 gbatter 1011 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 · median 241%
- Egg60% · 23rd percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar32% · 93rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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