Crêpes bretonnes : la meilleure recette
Original in French
Anonyme · marmiton.org · 2008 · 8 personnes
Against 338 crepe recipes
Less egg than 97% of recipes and more liquid than 93%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 97% of recipes: 26% of the flour weight against the typical recipe's 80%, about half as much.
- More liquid than 93% of recipes: 333% of the flour weight against the typical recipe's 241%.
- More sugar than 75% of recipes: 18% of the flour weight against the typical recipe's 4%, about 4.5 times as much.
Ingredients (12)
- 250 g de farine250 g
- 1 cuillère à soupe de farine de blé noir≈ 8 g
- 140 g de sucre140 g
- 1 sachet de sucre vanillé8 g
- 1 pincée de sel≈ 0.4 g
- 4 oeufs≈ 200 g
- 40 g de beurre salé40 g
- 1 l de lait≈ 1031 g
- 500 g de farine de blé noir500 g
- 1 cuillère à soupe de farine blanche≈ 8 g
- 50 cl de lait≈ 516 g
- 1 l d'eau≈ 1002 g
flour 766 gbatter 3702 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.
- Liquid333% · 93rd percentile · median 241%
- Egg26% · 3rd percentile · median 80%
- Butter5.2% · 26th percentile · median 16%
- Sugar18% · 75th percentile · median 4%
- Salt0.1% · 39th percentile · median 0.2%
Keep exploring
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