Crepes de chocolate, receta perfeta
Original in Spanish
comedera.com · 2022 · 6
Against 338 crepe recipes
More liquid than 97% of recipes and more egg than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 97% of recipes: 390% of the flour weight against the typical recipe's 241%.
- More egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- More sugar than 85% of recipes: 22% of the flour weight against the typical recipe's 4%, about 5.5 times as much.
Ingredients (5)
- ½ taza harina de trigo (tamizada)≈ 63 g
- 2 huevos≈ 100 g
- 1 cda. azúcar morena≈ 14 g
- 2 cda cacao puro≈ 11 g
- 1 vaso leche líquida≈ 244 g
flour 63 gbatter 431 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.
- Liquid390% · 98th percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar22% · 86th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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