Crepes Lab338 recipes
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Eispalatschinken

Original in German

Tsambika · gutekueche.at · 2016 · 4 Portionen

Against 338 crepe recipes

Less liquid than 84% of recipes.

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 84% of recipes: 184% of the flour weight against the typical recipe's 241%.
  • Sugar in the middle half of recipes: 14% of the flour weight against the typical recipe's 4%.
Liquid: 184%, 15th percentileEgg: 71%, 35th percentileButter: 10%, 37th percentileSugar: 14%, 71st percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 1 EL Butter (flüssig)≈ 14 g
  • 2 Stk Eier (Zimmertemperatur)≈ 100 g
  • 250 ml Milch (Zimmertemperatur)≈ 258 g
  • 1 Prise Salz≈ 0.4 g
  • 1 Pk Speiseeis (nach Geschmack)n/a
  • 20 g Staubzucker20 g
  • 1 Pk Vanillezucker8 g
  • 140 g Weizenmehl (glatt)140 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 EL Öl (zum ausbacken)≈ 41 g

flour 140 gbatter 540 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.

  • Liquid184% · 15th percentile
  • Egg71% · 35th percentile
  • Butter10% · 37th percentile
  • Sugar14% · 71st percentile
  • Salt0.3% · 61st percentile

Keep exploring

Recipes most like this one

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

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