Pâte à Crêpe moelleuse au lait concentré sucré
Original in French
Samar · mesinspirationsculinaires.com · 2023 · 30
Against 338 crepe recipes
More liquid than 87% 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 87% of recipes: 296% 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).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (6)
- 400 gr farine400 g
- 6 oeufs≈ 300 g
- 750 ml lait≈ 774 g
- 2 c-a-café extrait de vanille≈ 8 g
- 397 ml lait concentre sucrée (1 boite)≈ 409 g
- 1 pincée de sel≈ 0.4 g
flour 400 gbatter 1892 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.
- Liquid296% · 87th percentile · median 241%
- Egg75% · 38th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.1% · 39th percentile · median 0.2%
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