Crepes Lab338 recipes
← All crepe recipes

Kakaopalatschinken

Original in German

Mampferella · gutekueche.at · 2017 · 4 Portionen

Against 338 crepe recipes

More butter than 92% of recipes and less liquid than 83%.

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.

  • More butter than 92% of recipes: 45% of the flour weight against the typical recipe's 16%, about 3 times as much.
  • Less liquid than 83% of recipes: 186% of the flour weight against the typical recipe's 241%.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 186%, 16th percentileEgg: 67%, 30th percentileButter: 45%, 92nd percentileSugar: 0%, 23rd percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (6)

  • 2 Stk Eier≈ 100 g
  • 2 EL Kakaopulver≈ 11 g
  • 150 g Mehl glatt150 g
  • 270 ml Milch≈ 278 g
  • 5 EL Öl≈ 68 g
  • 1 Prise Salz≈ 0.4 g

flour 150 gbatter 608 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.

  • Liquid186% · 16th percentile
  • Egg67% · 30th percentile
  • Butter45% · 92nd percentile
  • Sugar0% · 23rd percentile
  • Salt0.3% · 61st percentile

Keep exploring

Recipes most like this one

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

Do something with it

Or browse all 338 crepe recipes.