Pancetta Ricotta Crepes with Red Pepper Cream
Sommer Collier · thepioneerwoman.com · 2018 · 4 serving(s)
Against 338 crepe recipes
More salt than 92% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
Ingredients (12)
- 1 c. All-purpose Flour≈ 125 g
- 1 1/2 c. Whole Milk≈ 366 g
- 3 Large Eggs≈ 150 g
- 1/2 tsp. Salt≈ 3 g
- 1/4 tsp. Ground White Pepper≈ 1.2 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 c. Sour Cream≈ 115 g
- 1 Whole Roasted Red Pepper (From A Jar)n/a
- 1 tbsp. Dijon Mustard≈ 15 g
- 1 pinch Salt≈ 0.4 g
- 2 c. Ricotta Cheese≈ 474 g
- 5 oz. weight Sliced Pancetta142 g
- 5 c. Fresh Baby Arugula, Or Spring Mix≈ 1185 g
flour 125 gbatter 645 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.
- Liquid293% · 84th percentile · median 241%
- Egg120% · 88th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.4% · 95th percentile · median 0.2%
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