Video ricetta crepes
Original in Italian
Flavia Imperatore · misya.info · 2015 · 8 crepes
Against 338 crepe recipes
More egg than 86% 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 egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- 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).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (3)
- 125 gr di farina 00125 g
- 300 ml di latte≈ 309 g
- 3 uova≈ 150 g
flour 125 gbatter 584 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 · median 241%
- Egg120% · 88th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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