Crepes con Arequipe (Dulce de Leche Crepes)
mycolombianrecipes.com · 2012 · 4 servings
Against 338 crepe recipes
Less liquid than 97% of recipes and less egg than 88%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 97% of recipes: 121% of the flour weight against the typical recipe's 241%, about half as much.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- 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 (7)
- 1 large egg≈ 50 g
- 6 tablespoons of milk≈ 92 g
- 1/4 cup of water≈ 59 g
- 1 cup flour≈ 125 g
- 2 tablespoons of melted butter≈ 28 g
Toppings and extras
Listed, but not counted in the percentages below.
- Butter (to cook the crepes)n/a
- Arequipe or Dulce de Leche for the fillingn/a
flour 125 gbatter 355 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.
- Liquid121% · 3rd percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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