Crepes
Original in German
ichkoche.at · 4
Against 338 crepe recipes
More sugar than 95% of recipes and less egg than 88%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 95% of recipes: 34% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- Less liquid than 85% of recipes: 183% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (9)
- 125 g Weizenmehl125 g
- 25 g Butter25 g
- 100 ml Milch≈ 103 g
- 125 ml Wasser≈ 125 g
- 1 Eier≈ 50 g
- Salzn/a
- 150 g Joghurtbutter150 g
- 2 EL Honig≈ 42 g
- 1 Msp. Zimt≈ 0.4 g
flour 125 gbatter 621 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.
- Liquid183% · 14th percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter20% · 56th percentile · median 16%
- Sugar34% · 95th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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