Crêpes faciles
Original in French
Emilie Guiilaume Lucas · cuisineaz.com · 2022 · 6
Against 338 crepe recipes
No butter, unlike 76% of recipes and more sugar than 77%.
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).
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
- Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 250 g Farine250 g
- 50 cl Lait≈ 516 g
- 3 Œuf(s)≈ 150 g
- 50 g Sucre en poudre50 g
- 1 sachet(s) Sucre vanillé8 g
- 1 pincée(s) Sel≈ 0.4 g
flour 250 gbatter 974 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%
- Sugar20% · 81st 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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