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Fisolenpalatschinken

Original in German

Gutekueche.at · gutekueche.at · 2015 · 4 Portionen

Against 338 crepe recipes

Close to the middle of 338 crepe recipes on every ingredient.

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.

  • Egg in the middle half of recipes: 87% of the flour weight against the typical recipe's 80%.
  • Butter in the middle half of recipes: 24% of the flour weight against the typical recipe's 16%.
Liquid: 213%, 41st percentileEgg: 87%, 70th percentileButter: 24%, 71st percentileSugar: 0.3%, 46th percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 Stk Eier≈ 100 g
  • 1 Prise Kristallzucker≈ 0.4 g
  • 100 g Mehl (glatt)100 g
  • 0.125 l Milch≈ 129 g
  • 4 EL Mineralwasser≈ 59 g
  • 1 Prise Salz≈ 0.4 g
  • 110 g Champignons110 g
  • 220 g Fisolen220 g
  • 3 Stk Fleischtomatenn/a
  • 0.125 l Gemüsesuppe≈ 125 g
  • 0.125 l Grüner Veltliner≈ 125 g
  • 2 EL Mehl (glatt)≈ 16 g
  • 2 EL Olivenöl≈ 27 g
  • 4 EL Sauerrahm≈ 58 g
  • 1 Stk Zwiebeln/a

Toppings and extras

Listed, but not counted in the percentages below.

  • 0.125 l Öl (zum Ausbacken)≈ 115 g

flour 116 gbatter 1070 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.

  • Liquid213% · 41st percentile
  • Egg87% · 70th percentile
  • Butter24% · 71st percentile
  • Sugar0.3% · 46th 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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