Crêpes bretonnes
Original in French
ça ne sent pas un peu le brûlé là? · chefsimon.com · 2019
Against 338 crepe recipes
No salt, unlike 62% of recipes.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- Liquid in the middle half of recipes: 206% of the flour weight against the typical recipe's 241%.
Ingredients (5)
- 250 g de farine250 g
- 4 œufs≈ 200 g
- 1/2 L de lait≈ 516 g
- 2 c. à soupe de sucre≈ 25 g
- 50 g de beurre50 g
flour 250 gbatter 1041 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%
- Egg80% · 55th percentile · median 80%
- Butter20% · 56th percentile · median 16%
- Sugar10% · 63rd 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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