flensjes met vruchtenkwark
Original in Dutch
delicious. · deliciousmagazine.nl · 1970 · 12 flensjes
Against 338 crepe recipes
More liquid than 99% of recipes and more butter than 87%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 99% of recipes: 401% of the flour weight against the typical recipe's 241%.
- More butter than 87% of recipes: 35% of the flour weight against the typical recipe's 16%, about twice as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (9)
- 200 g bloem (gezeefd)200 g
- 25 g custardpoeder (gezeefd)25 g
- 3 eieren≈ 150 g
- 350 ml melk (halfvol)≈ 361 g
- 70 g boter (gesmolten)70 g
- vruchtenjamn/a
- 200 g aardbeien (in plakjes)200 g
- 450 ml kwark (vol)≈ 441 g
- poedersuikern/a
flour 200 gbatter 1447 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.
- Liquid401% · 99th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter35% · 88th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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