Palatschinken
Original in German
GU · kuechengoetter.de
Against 338 crepe recipes
Less liquid than 84% of recipes and no butter, unlike 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 84% of recipes: 184% of the flour weight against the typical recipe's 241%.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
Ingredients (7)
- 250 ml Milch≈ 258 g
- 2 Eier (Größe M)≈ 100 g
- 1 TL Zucker≈ 4.2 g
- 1 Prise Salz≈ 0.4 g
- 140 g Mehl140 g
- 8 TL Marmelade (z.B. Johannisbeere, Himbeere)≈ 40 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1 EL Butter zum Ausbacken≈ 14 g
flour 140 gbatter 542 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.
- Liquid184% · 15th percentile · median 241%
- Egg71% · 35th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar3% · 47th percentile · median 4%
- Salt0.3% · 61st 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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