Crêpes soufflées aux lardons au thermomix
Original in French
Minou · cookomix.com · 2016 · 24
Against 338 crepe recipes
No butter, unlike 76% of recipes and less liquid than 75%.
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: 100% of the flour weight against the typical recipe's 80%.
- Less liquid than 75% of recipes: 200% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (7)
- Lardons allumettes - 200 grammes200 g
- Farine T55 - 100 grammes100 g
- Oeufs - 2≈ 100 g
- Lait demi-écrémé - 200 grammes200 g
- Sel - 1 pincée≈ 0.4 g
- Poivre - 1 pincée≈ 0.4 g
- Emmental rapé - 40 grammes40 g
flour 100 gbatter 641 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.
- Liquid200% · 24th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.4% · 69th percentile · median 0.2%
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