Crêpes di barbabietole
Original in Italian
Flavia Imperatore · misya.info · 2014 · 6 crêpes
Against 338 crepe recipes
More liquid than 89% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 89% of recipes: 309% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 16%.
Ingredients (9)
- 1 barbabietola (già lessata)n/a
- 60 gr di farina60 g
- 1 uovo≈ 50 g
- 180 ml di latte≈ 186 g
- 15 gr di burro15 g
- salen/a
- 200 gr di crescenza200 g
- 25 gr di mandorle25 g
- basilicon/a
flour 60 gbatter 536 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.
- Liquid309% · 89th percentile · median 241%
- Egg83% · 68th percentile · median 80%
- Butter25% · 74th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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