Patacrêpe
Original in French
Eloise · cuisineaz.com · 2021 · 4
Against 338 crepe recipes
No sugar, unlike 54% of recipes.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Butter in the middle half of recipes: 6% of the flour weight against the typical recipe's 16%.
Ingredients (6)
- 250 g Farine250 g
- 0.5 l Lait≈ 516 g
- 1 c. à soupe Rhum≈ 15 g
- 4 Œuf(s)≈ 200 g
- 15 g Beurre fondu15 g
- 1 pincée(s) Sel≈ 0.4 g
flour 250 gbatter 996 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%
- Egg80% · 55th percentile · median 80%
- Butter6% · 30th percentile · median 16%
- Sugar0% · 23rd 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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