Crêpes bretonnes
Original in French
didine1512 · ptitchef.com · 2014 · 4
Against 338 crepe recipes
No butter, unlike 76% of recipes.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Sugar in the middle half of recipes: 10% of the flour weight against the typical recipe's 4%.
Ingredients (7)
- 250 g de farine250 g
- 50 cl de lait entier≈ 516 g
- 10 cl d'eau≈ 100 g
- 4 oeufs≈ 200 g
- 2 c à s de sucre en poudre≈ 25 g
- 1 pincée de sel≈ 0.4 g
- Beurren/a
flour 250 gbatter 1091 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.
- Liquid246% · 56th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar10% · 63rd percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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