Maanzaadcrêpes met ricotta, lemon curd en frambozenjam - Culy
Original in Dutch
Winnie Verswijvel · culy.nl · 2026 · 4 personen
Against 338 crepe recipes
More liquid than 92% of recipes and more sugar than 84%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 92% of recipes: 323% of the flour weight against the typical recipe's 241%.
- More sugar than 84% of recipes: 21% of the flour weight against the typical recipe's 4%, about 5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (15)
- 120 gram bloem120 g
- 2 eetlepels kristalsuiker≈ 25 g
- 1/4 theelepel fijn zeezout≈ 1.2 g
- 2 eieren≈ 100 g
- 230 ml volle melk, lauwwarm≈ 237 g
- 50 ml water≈ 50 g
- 25 gram boter, gesmolten25 g
- 1 theelepel vanille-extract≈ 4.2 g
- 1 citroen, de schil gerasptn/a
- 2 eetlepels maanzaad≈ 30 g
- 100 gram ricotta100 g
- 3 eetlepels lemon curd≈ 44 g
- Frambozenjamn/a
- Poedersuikern/a
Toppings and extras
Listed, but not counted in the percentages below.
- Extra boter of neutrale olie om te bakkenn/a
flour 120 gbatter 737 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.
- Liquid323% · 92nd percentile · median 241%
- Egg83% · 68th percentile · median 80%
- Butter21% · 59th percentile · median 16%
- Sugar21% · 85th 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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