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Dinkelpalatschinken

Original in German

berni1985 · gutekueche.at · 2012 · 4 Portionen

Against 338 crepe recipes

Less liquid than 86% of recipes and less egg than 81%.

How German crepe recipes differ from English ones →

Get the method at gutekueche.at →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • Less liquid than 86% of recipes: 172% of the flour weight against the typical recipe's 241%.
  • Less egg than 81% of recipes: 56% of the flour weight against the typical recipe's 80%.
Liquid: 172%, 11th percentileEgg: 56%, 18th percentileButter: 24%, 71st percentileSugar: 4.2%, 51st percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (8)

  • 3 EL Butter≈ 43 g
  • 180 g Dinkelmehl180 g
  • 2 Stk Eier≈ 100 g
  • 300 ml Milch≈ 309 g
  • 3 EL Nutella≈ 44 g
  • 3 EL Preiselbeeren≈ 44 g
  • 1 Prise Salz≈ 0.4 g
  • 1 EL Staubzucker≈ 8 g

flour 180 gbatter 729 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.

  • Liquid172% · 11th percentile
  • Egg56% · 18th percentile
  • Butter24% · 71st percentile
  • Sugar4.2% · 51st percentile
  • Salt0.2% · 48th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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