Cómo hacer crêpes: mi receta de crêpes
Original in Spanish
Carmen Tía Alia · directoalpaladar.com · 2009 · 10
Against 338 crepe recipes
No salt, unlike 62% of recipes and no sugar, unlike 54%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- 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 (5)
- 125g Harina de trigo125 g
- 2 Huevos≈ 100 g
- Saln/a
- 250ml Leche≈ 258 g
- 25g Mantequilla25 g
flour 125 gbatter 508 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%
- Butter20% · 56th 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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