Klassieke Franse crêpes als ode aan Julia Child - Culy
Original in Dutch
Redactie · culy.nl · 2013 · 24 flinterdunne crêpes
Against 338 crepe recipes
No butter, unlike 76% of recipes and more egg than 84%.
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 egg than 84% of recipes: 111% of the flour weight against the typical recipe's 80%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Liquid in the middle half of recipes: 271% of the flour weight against the typical recipe's 241%.
Ingredients (7)
- 240 ml koud water≈ 240 g
- 240 ml koude melk≈ 248 g
- 180 gram bloem180 g
- 4 eieren≈ 200 g
- snuf zout≈ 0.4 g
Toppings and extras
Listed, but not counted in the percentages below.
- genoeg roomboter om in te bakkenn/a
- Suiker en/of andere toppingsn/a
flour 180 gbatter 868 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.
- Liquid271% · 74th percentile · median 241%
- Egg111% · 85th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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