Crêpes soufflées au four
Original in French
Samar · mesinspirationsculinaires.com · 2023
Against 338 crepe recipes
Less liquid than 94% of recipes and more egg than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 94% of recipes: 141% of the flour weight against the typical recipe's 241%.
- More egg than 92% of recipes: 136% of the flour weight against the typical recipe's 80%.
- More butter than 93% of recipes: 46% of the flour weight against the typical recipe's 16%, about 3 times as much.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (6)
- 110 g farine110 g
- 150 ml lait≈ 155 g
- 3 oeufs≈ 150 g
- 50 g beurre50 g
- 1 pincée sel≈ 0.4 g
- 1 c-a-café extrait de vanille≈ 4.2 g
flour 110 gbatter 469 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.
- Liquid141% · 5th percentile · median 241%
- Egg136% · 93rd percentile · median 80%
- Butter46% · 94th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.4% · 69th percentile · median 0.2%
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