Crepes Grundrezept Frühstück mit Kiwi Kokosnuss und Zitronenjoghurt
Original in German
Jeanny · zuckerzimtundliebe.de · 2018 · 4 Personen
Against 338 crepe recipes
More liquid than 96% of recipes and more butter than 78%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 96% of recipes: 382% of the flour weight against the typical recipe's 241%.
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- More butter than 78% of recipes: 30% of the flour weight against the typical recipe's 16%.
Ingredients (13)
- 60 g Butter (plus etwas mehr für die Pfanne)60 g
- 200 g Weizenmehl200 g
- 1 Beutel Bourbon-Vanillezuckern/a
- 1 EL Zucker≈ 13 g
- 1 Prise Salz≈ 0.4 g
- 450 ml Milch≈ 464 g
- 4 Eier (Gr. M)≈ 200 g
- 3 Zespri Green Kiwi, geschält und in Scheiben oder Würfel geschnittenn/a
- 200 g Skyr oder anderer Joghurt200 g
- 100 g Zitronenjoghurt100 g
- Zesten einer halben unbehandelten Zitronen/a
- ca. 1 EL Honign/a
Toppings and extras
Listed, but not counted in the percentages below.
- Puderzucker und Kokoshobel zum Garnierenn/a
flour 200 gbatter 1237 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.
- Liquid382% · 97th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter30% · 79th percentile · median 16%
- Sugar6.3% · 56th 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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