Galette bretona, receta francesa y fácil para tomar crêpes distintas
Original in Spanish
Mesa Cero Chefs y Jaime de las Heras · directoalpaladar.com · 2022 · 4
Against 338 crepe recipes
More egg than 93% 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 egg than 93% of recipes: 140% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- More liquid than 75% of recipes: 282% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (11)
- 150g Harina de trigo sarraceno (alforfón)150 g
- 100g Harina de trigo100 g
- 3count Huevo≈ 150 g
- 40g Mantequilla40 g
- 1 Saln/a
- 100ml Leche≈ 103 g
- 600ml Agua≈ 601 g
- 250g Queso emmental250 g
- 250g Jamón cocido250 g
- 4count Huevo≈ 200 g
- Mantequillan/a
flour 250 gbatter 1844 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.
- Liquid282% · 75th percentile · median 241%
- Egg140% · 93rd percentile · median 80%
- Butter16% · 50th percentile · median 16%
- Sugar0% · 23rd 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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