Recette de crêpes inratables fines et moelleuses
Original in French
Johan – professeur de pâtisserie amateur · mapatisserie.fr · 2026 · 26 crêpes
Against 338 crepe recipes
More sugar than 84% 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 sugar than 84% of recipes: 22% of the flour weight against the typical recipe's 4%, about 5.5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (6)
- 110 g de sucre semoule ((mon secret : 50% de vergeoise brune pour donner des notes de caramel))110 g
- 500 g de farine T55500 g
- 6 œufs ((~310 g))310 g
- 1 l de lait entier≈ 1031 g
- 50 g de beurre demi-sel (fondu (ou beurre doux + sel))50 g
- 60 g de Rhum brun ((facultatif))60 g
flour 500 gbatter 2061 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.
- Liquid206% · 39th percentile · median 241%
- Egg62% · 27th percentile · median 80%
- Butter10% · 35th percentile · median 16%
- Sugar22% · 85th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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