Recette de crêpes facile
Original in French
Hervé Palmieri · hervecuisine.com · 2017 · 8
Against 338 crepe recipes
More butter than 90% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 90% of recipes: 40% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
Ingredients (8)
- 300 ml de lait demi-écrémé≈ 309 g
- 125 g de farine125 g
- 50 g de beurre50 g
- 20 g de sucre semoule20 g
- 3 oeufs≈ 150 g
- 1 pincée de sel≈ 0.4 g
- 1 bâtonnet de vanillen/a
- 1 c. à café de rhum ambré≈ 4.9 g
flour 125 gbatter 660 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.
- Liquid248% · 58th percentile · median 241%
- Egg120% · 88th percentile · median 80%
- Butter40% · 91st percentile · median 16%
- Sugar16% · 74th percentile · median 4%
- Salt0.3% · 61st percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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