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Crêpes met MonChou en warme kersen

Original in Dutch

Sandra Waterschoot · leukerecepten.nl · 2024 · 6 crêpes

Against 338 crepe recipes

More liquid than 88% of recipes.

How Dutch crepe recipes differ from English ones →

Get the method at leukerecepten.nl →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • More liquid than 88% of recipes: 305% 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%.
Liquid: 305%, 89th percentileEgg: 100%, 78th percentileButter: 17%, 51st percentileSugar: 10%, 63rd percentileSalt: 0.3%, 61st percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 25 gr boter + extra om te bakken25 g
  • 150 gr bloem, gezeefd150 g
  • 1 snufje zout≈ 0.4 g
  • 1 zakje vanillesuikern/a
  • 3 eieren≈ 150 g
  • 250 ml melk≈ 258 g
  • 280 gr kersen uit een pot280 g
  • 1 theelepel maïzena≈ 2.7 g
  • 200 gr Monchou roomkaas200 g
  • 2 eetlepels poedersuiker≈ 15 g
  • Optioneel: 3 eetlepels kokosrasp≈ 44 g

flour 150 gbatter 1125 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.

  • Liquid305% · 89th percentile
  • Egg100% · 78th percentile
  • Butter17% · 51st percentile
  • Sugar10% · 63rd percentile
  • Salt0.3% · 61st percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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