Crêpes de solomillo. Receta para alegrar la cena
Original in Spanish
Pakus · directoalpaladar.com · 2014 · 4
Against 338 crepe recipes
More butter than 97% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 97% of recipes: 57% of the flour weight against the typical recipe's 16%, about 3.5 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).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (9)
- 2 Cebollan/a
- 300g Solomillo (ternera o buey)300 g
- 125g Harina de trigo125 g
- 2 Huevo≈ 100 g
- 25g Mantequilla25 g
- 250ml Leche≈ 258 g
- Saln/a
- Mantequillan/a
- 50ml Aceite de oliva virgen extra≈ 46 g
flour 125 gbatter 854 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%
- Egg80% · 55th percentile · median 80%
- Butter57% · 98th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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