Crêpes fines : la meilleure recette
Original in French
La pitchoune · marmiton.org · 2003 · 6 personnes
Against 338 crepe recipes
More liquid than 92% of recipes and no butter, unlike 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 92% of recipes: 331% of the flour weight against the typical recipe's 241%.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (7)
- 200 g de farine200 g
- 4 oeufs entiers≈ 200 g
- 3 paquets de sucre vanillén/a
- 1 zeste de citron très finement râpén/a
- 1 pincée de sel≈ 0.4 g
- 30 cl d'eau≈ 301 g
- 35 cl de lait≈ 361 g
flour 200 gbatter 1062 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.
- Liquid331% · 93rd percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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