Crêpes complètes : la meilleure recette
Original in French
Pioupy · marmiton.org · 2007 · 15 crêpes
Against 338 crepe recipes
Less liquid than 83% 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.
- Less liquid than 83% of recipes: 188% of the flour weight against the typical recipe's 241%.
- 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)
- 200 g de farine de sarrasin200 g
- 200 g de farine de blé200 g
- 3 oeufs≈ 150 g
- 75 cl d'eau – moitié lait)≈ 751 g
- seln/a
- 1 cuillère à soupe d'huile tournesol≈ 14 g
- 200 g de fromage râpé200 g
- poivren/a
- 4 oeufs≈ 200 g
- 4 tranches de jambon blancn/a
- 400 g de champignons émincés400 g
- 1 oignonn/a
- 240 g de tomates pelées240 g
- 15 g de beurre demi-sel15 g
flour 400 gbatter 2370 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.
- Liquid188% · 16th percentile · median 241%
- Egg88% · 70th percentile · median 80%
- Butter7.2% · 31st 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.
Do something with it
Or browse all 338 crepe recipes.