crêpe farcie
Original in French
Bérengère Lascotte · cuisineaz.com · 2015 · 8
Against 338 crepe recipes
More sugar than 98% of recipes and less egg than 83%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 98% of recipes: 43% of the flour weight against the typical recipe's 4%, about 10.5 times as much.
- Less egg than 83% of recipes: 50% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (10)
- 500 g Farine500 g
- 200 g Sucre fin200 g
- 50 g Beurre mou50 g
- 5 Œuf(s)≈ 250 g
- 1 l Lait≈ 1031 g
- 3 c. à soupe Huile≈ 41 g
- 3 Pomme(s)≈ 546 g
- 2 c. à soupe Confiture d'abricot≈ 30 g
- 1 c. à soupe Sucre≈ 13 g
- 1 c. à soupe Beurre≈ 14 g
flour 500 gbatter 2674 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% · 39th percentile · median 241%
- Egg50% · 15th percentile · median 80%
- Butter21% · 59th percentile · median 16%
- Sugar43% · 98th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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