Crêpes Frühlingsrollen
Original in German
GU · kuechengoetter.de · FÜR 4 PERSONEN
Against 338 crepe recipes
More butter than 92% of recipes and less liquid than 86%.
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 86% of recipes: 175% 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 (15)
- 1 1/2 EL Butter≈ 21 g
- 200 g Reismehl (ersatzweise 150 g Mehl Type 405)200 g
- 350 ml Mineralwasser mit Kohlensäure≈ 351 g
- 3 Eier (Größe M)≈ 150 g
- 50 g Glasnudeln50 g
- 2 Knoblauchzehenn/a
- 1 Stück frischer Ingwer (etwa 2 cm)n/a
- 4 Möhren≈ 244 g
- 500 g Weißkohl500 g
- 3 Frühlingszwiebelnn/a
- 5 EL Sesamöl≈ 68 g
- 1 TL Zucker≈ 4.2 g
- 6 EL Sojasauce≈ 89 g
- 1 Bund Koriandergrün (ersatzweise Petersilie)n/a
- Fett zum Backenn/a
flour 200 gbatter 1677 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.
- Liquid175% · 13th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter45% · 92nd percentile · median 16%
- Sugar2.1% · 47th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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