Crespelle in brodo
Original in Italian
Flavia Imperatore · misya.info · 2019 · 6 crepes
Against 338 crepe recipes
Less liquid than 98% 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.
- Less liquid than 98% of recipes: 103% of the flour weight against the typical recipe's 241%, about half as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (8)
- 2 uova≈ 100 g
- 100 gr di farina100 g
- 80 gr di parmigiano80 g
- 100 ml di latte≈ 103 g
- prezzemolon/a
- noce moscatan/a
- salen/a
- 500 ml di brodo vegetale≈ 501 g
flour 100 gbatter 884 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.
- Liquid103% · 1st percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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