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Crêpes mit Milka Haselnusscreme, Erdbeeren und Bananen

Original in German

Jeanny · zuckerzimtundliebe.de · 2020 · 4 Personen

Against 338 crepe recipes

More butter than 78% of recipes.

How German crepe recipes differ from English ones →

Get the method at zuckerzimtundliebe.de →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.

  • 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%.
Liquid: 232%, 48th percentileEgg: 100%, 78th percentileButter: 30%, 79th percentileSugar: 6.3%, 56th percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 60 g Butter (plus etwas mehr für die Pfanne)60 g
  • 200 g Mehl (Type 405)200 g
  • 1 Beutel Bourbon-Vanillezuckern/a
  • 1 EL Zucker≈ 13 g
  • 1 Prise Salz≈ 0.4 g
  • 450 ml Milch (ich habe fettarme Milch verwendet)≈ 464 g
  • 4 Eier (Gr. M, raumtemperiert)≈ 200 g
  • ca. 100g Milka Haselnusscreme100 g
  • 200 g Erdbeeren (gesäubert und in Scheiben geschnitten)200 g
  • 1 Banane (in Scheiben)≈ 118 g

Toppings and extras

Listed, but not counted in the percentages below.

  • Puderzucker zum Garnierenn/a

flour 200 gbatter 1355 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.

  • Liquid232% · 48th percentile
  • Egg100% · 78th percentile
  • Butter30% · 79th percentile
  • Sugar6.3% · 56th percentile
  • Salt0.2% · 48th percentile

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

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