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Crêpes alle mele

Original in Italian

Flavia Imperatore · misya.info · 2020 · 8 crêpes

Against 338 crepe recipes

More sugar than 85% of recipes and no salt, unlike 62%.

How Italian crepe recipes differ from English ones →

Get the method at misya.info →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • More sugar than 85% of recipes: 22% of the flour weight against the typical recipe's 4%, about 5.5 times as much.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Liquid: 248%, 58th percentileEgg: 80%, 55th percentileButter: 20%, 56th percentileSugar: 22%, 86th percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 125 gr di farina 00125 g
  • 300 ml di latte≈ 309 g
  • 2 uova≈ 100 g
  • 100 gr di crema pasticcera100 g
  • 2 mele≈ 364 g
  • 25 gr di burro25 g
  • 2 cucchiai di zucchero di canna≈ 28 g
  • 2 cucchiai di uvetta≈ 19 g
  • cannellan/a
  • 1 cucchiaio di rum (facoltativo)≈ 15 g

Toppings and extras

Listed, but not counted in the percentages below.

  • zucchero a velo per decoraren/a

flour 125 gbatter 1085 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.

  • Liquid248% · 58th percentile
  • Egg80% · 55th percentile
  • Butter20% · 56th percentile
  • Sugar22% · 86th percentile
  • Salt0% · 19th percentile

Keep exploring

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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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