Crepes alla Nutella
Original in Italian
Dissapore · dissapore.com · 2022 · 4
Against 338 crepe recipes
More liquid than 93% of recipes and more sugar than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 93% of recipes: 344% of the flour weight against the typical recipe's 241%.
- More sugar than 94% of recipes: 33% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
Ingredients (7)
- 3 Uova≈ 150 g
- 150 g Farina150 g
- 500 ml Latte≈ 516 g
- 50 g Zucchero semolato bianco50 g
- 1 Pizzico Sale fino≈ 0.4 g
- Nutellan/a
- Zucchero a velon/a
flour 150 gbatter 866 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.
- Liquid344% · 94th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar33% · 95th percentile · median 4%
- Salt0.3% · 61st percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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