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Crêpes à l’aubergine, sauté de bette à carde, asperges et tomates & yogourt à la lime

Original in French

Trois fois par jour · troisfoisparjour.com · Donne 6 crêpes

Against 338 crepe recipes

More sugar than 99% of recipes and more egg than 82%.

How French crepe recipes differ from English ones →

Get the method at troisfoisparjour.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.

  • More sugar than 99% of recipes: 45% of the flour weight against the typical recipe's 4%, about 11 times as much.
  • More egg than 82% of recipes: 107% of the flour weight against the typical recipe's 80%.
  • No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
  • More butter than 77% of recipes: 30% of the flour weight against the typical recipe's 16%.
Liquid: 257%, 63rd percentileEgg: 107%, 83rd percentileButter: 30%, 78th percentileSugar: 45%, 100th percentileSalt: 0%, 19th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • 1 aubergine de grosseur moyennen/a
  • 1 c. à soupe d’huile d’olive≈ 14 g
  • Sel et poivre, au goûtn/a
  • Le jus de ½ citronn/a
  • 2 œufs≈ 100 g
  • 2 c. à soupe de miel≈ 42 g
  • 3/4 de tasse de farine tout usage≈ 94 g
  • 1/2 tasse d’eau≈ 119 g
  • 1 c. à soupe de poudre à pâte≈ 14 g
  • 1 c. à soupe de beurre≈ 14 g
  • 1 1/2 tasse d’asperges, nettoyées et coupées en tronçons≈ 356 g
  • 8 feuilles de bette à carde, émincéesn/a
  • 3/4 de tasse de tomates cerises, coupées en deux≈ 178 g
  • 1/4 de tasse de vin blanc≈ 59 g
  • Sel et poivre, au goûtn/a
  • 1/2 tasse de yogourt grec nature≈ 123 g
  • Le zeste et le jus de ½ limen/a
  • 2 c. à soupe d’estragon frais, haché≈ 30 g
  • Sel et poivre, au goûtn/a

Toppings and extras

Listed, but not counted in the percentages below.

  • Un peu de beurre, pour la cuissonn/a

flour 94 gbatter 1141 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.

  • Liquid257% · 63rd percentile
  • Egg107% · 83rd percentile
  • Butter30% · 78th percentile
  • Sugar45% · 100th percentile
  • Salt0% · 19th percentile

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

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