flensjes +
Original in Dutch
delicious. · deliciousmagazine.nl · 1970
Against 338 crepe recipes
More butter than 87% of recipes and less egg than 83%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 87% of recipes: 35% of the flour weight against the typical recipe's 16%, about twice as much.
- Less egg than 83% of recipes: 50% 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).
Ingredients (15)
- 100 g bloem100 g
- 1 tl bakpoeder≈ 4.6 g
- 1 snuf zout≈ 0.4 g
- 1 ei≈ 50 g
- 250 ml melk (halfvol)≈ 258 g
- 35 g boter (gesmolten + extra)35 g
Toppings and extras
Listed, but not counted in the percentages below.
- 3 blaadjes gelatine (witte)n/a
- 1 sinaasappel (biologisch)n/a
- 150 g chocolade (wit, in stukjes)150 g
- 200 ml slagroom≈ 201 g
- 2 zakjes vanillesuikern/a
- 300 g frambozen300 g
- 2 el geleisuiker≈ 30 g
- poedersuikern/a
- handig: kleine flensjespan (mixer, springvorm ± 18 cm Ø, bakpapier, plasticfolie)n/a
flour 100 gbatter 448 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%
- Egg50% · 15th percentile · median 80%
- Butter35% · 88th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.4% · 69th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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