Crêpes normandes
Original in French
La Machine à Explorer · chefsimon.com · 2022
Against 338 crepe recipes
No butter, unlike 76% of recipes and no sugar, unlike 54%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- 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%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (7)
- 125 g de farine d’épeautre125 g
- 125 g de farine d’orge mondée125 g
- 500 ml de lait entier≈ 516 g
- 3 œufs≈ 150 g
- 1 pincée de sel≈ 0.4 g
- 3 pommes≈ 546 g
- 2 cuillères à soupe de Calvados≈ 30 g
flour 250 gbatter 1492 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%
- Sugar0% · 23rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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