Crespelle, la ricetta base
Original in Italian
Dissapore · dissapore.com · 2022 · 6
Against 338 crepe recipes
Less liquid than 86% 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.
- Less liquid than 86% of recipes: 181% of the flour weight against the typical recipe's 241%.
- 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)
- 200 g Farina 00200 g
- 3 Uova≈ 150 g
- 350 ml Latte intero≈ 361 g
- 30 g Burro30 g
- Sale finon/a
flour 200 gbatter 741 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.
- Liquid181% · 13th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter15% · 47th 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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