Crêpes faciles : la meilleure recette
Original in French
adeline · marmiton.org · 2006 · 2 personnes
Against 338 crepe recipes
Less liquid than 95% of recipes and less egg than 96%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 95% of recipes: 138% of the flour weight against the typical recipe's 241%.
- Less egg than 96% of recipes: 33% of the flour weight against the typical recipe's 80%, about half as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (4)
- 150 g de farine150 g
- 1 oeuf entier≈ 50 g
- 20 cl de lait (environ, mais en rajouter jusqu'à obtention de la texture adéquate)≈ 206 g
- 2 cuillères à soupe de rhum (brun de préférence)≈ 30 g
flour 150 gbatter 436 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.
- Liquid138% · 4th percentile · median 241%
- Egg33% · 3rd percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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