crêpe bretonne
Original in French
Bérengère Lascotte · cuisineaz.com · 2022 · 3
Against 338 crepe recipes
Close to the middle of 338 crepe recipes on every ingredient.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
- Liquid in the middle half of recipes: 203% of the flour weight against the typical recipe's 241%.
Ingredients (7)
- 500 g Farine500 g
- 6 Œuf(s)≈ 300 g
- 50 cl Lait≈ 516 g
- 50 cl Eau≈ 501 g
- 70 g Beurre70 g
- 2 c. à soupe Sucre en poudre≈ 25 g
- 1 pincée(s) Sel≈ 0.4 g
flour 500 gbatter 1912 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.
- Liquid203% · 26th percentile · median 241%
- Egg60% · 23rd percentile · median 80%
- Butter14% · 45th percentile · median 16%
- Sugar5% · 53rd percentile · median 4%
- Salt0.1% · 39th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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