Crêpes mit Kalbsleber
Original in German
GU · kuechengoetter.de · FÜR 4 PERSONEN
Against 338 crepe recipes
More liquid than 95% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 95% of recipes: 360% of the flour weight against the typical recipe's 241%.
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (14)
- 1 1/2 EL Butter≈ 21 g
- 150 g Mehl150 g
- 350 ml Milch≈ 361 g
- 3 Eier (Größe M)≈ 150 g
- Salzn/a
- 4 EL Mineralwasser mit Kohlensäure≈ 59 g
- 500 g Kalbsleber500 g
- 3 Zwiebelnn/a
- 2 saure Äpfel (Boskop)≈ 364 g
- Pfeffern/a
- 1/8 l Weißwein (ersatzweise Kalbsfond)≈ 125 g
- 8 EL Sahne≈ 119 g
- 1 EL Kapern≈ 15 g
Toppings and extras
Listed, but not counted in the percentages below.
- Fett zum Bratenn/a
flour 150 gbatter 1865 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.
- Liquid360% · 95th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter14% · 46th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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