Crepes di albumi
Original in Italian
Flavia Imperatore · misya.info · 2014 · 4 persone
Against 338 crepe recipes
Less liquid than 99% of recipes and more egg than 99%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 99% of recipes: 100% of the flour weight against the typical recipe's 241%, about half as much.
- More egg than 99% of recipes: 200% of the flour weight against the typical recipe's 80%, about 2.5 times as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (5)
- 75 gr di farina 0075 g
- 150 gr di albumi150 g
- 75 gr di latte75 g
- 1 bustina di zafferanon/a
- salen/a
flour 75 gbatter 300 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 338 recipes. Shaded: the middle half. Tick: the median.
- Liquid100% · 0th percentile · median 241%
- Egg200% · 100th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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