Crêpes alsaciennes
Original in French
Le ptit grain de sel · ptitchef.com · 2007 · 6
Against 338 crepe recipes
More egg than 99% 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 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).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (5)
- 4 oeufs≈ 200 g
- 100 g de farine100 g
- 1/4 l de lait≈ 258 g
- 1/2 paquet de levure chimique6 g
- sel et poivre, et ciboulette (fraîche ou congelée).n/a
flour 100 gbatter 563 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.
- Liquid258% · 67th percentile · median 241%
- Egg200% · 100th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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