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Blini (Russian Crepes)

tarasmulticulturaltable.com · 2013 · 14 -16 Crepes

Against 338 crepe recipes

Less egg than 88% of recipes and more salt than 80%.

See how all 338 crepe recipes compare →

Get the method at tarasmulticulturaltable.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
  • More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
Liquid: 244%, 54th percentileEgg: 40%, 8th percentileButter: 11%, 38th percentileSugar: 4.8%, 51st percentileSalt: 1.2%, 84th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (9)

  • 2 cups (250 grams) all-purpose flour250 g
  • 1 tablespoon (12 grams) granulated sugar12 g
  • 1/2 teaspoon salt≈ 3 g
  • 2-3 cups (470-710 milliliters) milk≈ 610 g
  • 2 large eggs≈ 100 g
  • 2 tablespoons (30 milliliters) vegetable oil (plus more or butter for the pan)≈ 27 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Sour creamn/a
  • Honey or sweetened condensed milkn/a
  • Jamn/a

flour 250 gbatter 1002 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.

  • Liquid244% · 54th percentile
  • Egg40% · 8th percentile
  • Butter11% · 38th percentile
  • Sugar4.8% · 51st percentile
  • Salt1.2% · 84th percentile

Keep exploring

Recipes most like this one

Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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