Crepes colorees
Original in French
bibouka · ptitchef.com · 2009 · 3
Against 338 crepe recipes
More liquid than 97% of recipes and more sugar than 96%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 97% of recipes: 390% of the flour weight against the typical recipe's 241%.
- More sugar than 96% of recipes: 40% of the flour weight against the typical recipe's 4%, about 10 times 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: 60% of the flour weight against the typical recipe's 80%.
Ingredients (6)
- 4 verres de lait≈ 976 g
- 3 oeufs≈ 150 g
- 2 verres de farine≈ 250 g
- 1 pincée de sel≈ 0.4 g
- 1/2 verre de sucre≈ 100 g
- Du colorant alimentairen/a
flour 250 gbatter 1476 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.
- Liquid390% · 98th percentile · median 241%
- Egg60% · 23rd percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar40% · 97th percentile · median 4%
- Salt0.2% · 48th percentile · median 0.2%
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