crêpes rapides à l'huile ou beurre : la recette facile
Original in French
Tisser · cuisine.journaldesfemmes.fr · 2025 · 6 personnes
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).
- Egg in the middle half of recipes: 60% of the flour weight against the typical recipe's 80%.
Ingredients (5)
- 250 g farine250 g
- 3 unité oeuf≈ 150 g
- 2 c à s sucre≈ 25 g
- 50 cl lait≈ 516 g
- 2 c à s beurre fondu (ou huile)≈ 28 g
flour 250 gbatter 969 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%
- Butter11% · 41st percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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