Crêpes bretonnes / pommes caramel beurre salé
Original in French
Samar · mesinspirationsculinaires.com · 2015 · 4
Against 338 crepe recipes
More sugar than 95% of recipes and more butter than 88%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 95% of recipes: 34% of the flour weight against the typical recipe's 4%, about 8.5 times as much.
- More butter than 88% of recipes: 36% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- More liquid than 76% of recipes: 287% of the flour weight against the typical recipe's 241%.
Ingredients (13)
- 250 g de farine250 g
- 4 gros oeufs≈ 200 g
- 500 ml de lait≈ 516 g
- 100 ml d'eau≈ 100 g
- 50 g de beurre sale50 g
- 2 c-a-s de sucre≈ 25 g
- 1 pincée de sel≈ 0.4 g
- 2 ou 3 pommes≈ 455 g
- du beurren/a
- un peu de sucren/a
- 60 g de sucre60 g
- 40 g de beurre sale ou demi-sel40 g
- 100 ml de crème liquide≈ 101 g
flour 250 gbatter 1797 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.
- Liquid287% · 77th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter36% · 89th percentile · median 16%
- Sugar34% · 96th percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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