crêpe manue
Original in French
Jeremie · cuisineaz.com · 2007 · 4
Against 338 crepe recipes
No salt, unlike 62% of recipes.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- Butter in the middle half of recipes: 6.8% of the flour weight against the typical recipe's 16%.
Ingredients (6)
- 3 Œuf(s)≈ 150 g
- 0.5 l Lait≈ 516 g
- 200 g Farine200 g
- 1 c. à soupe Sucre≈ 13 g
- zeste Zeste d'orange(s)n/a
- 1 c. à soupe Huile≈ 14 g
flour 200 gbatter 892 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.
- Liquid258% · 67th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter6.8% · 30th percentile · median 16%
- Sugar6.3% · 56th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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