Receita de Beghrir (crepe marroquino)
Original in Portuguese
Elaine · comidaereceitas.com.br
Against 338 crepe recipes
Less liquid than 95% of recipes and more sugar than 96%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 95% of recipes: 136% of the flour weight against the typical recipe's 241%.
- More sugar than 96% of recipes: 40% of the flour weight against the typical recipe's 4%, about 10 times as much.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- More salt than 76% of recipes: 0.8% of the flour weight against the typical recipe's 0.2%, about 4 times as much.
Ingredients (10)
- 375g de farinha de milho375 g
- 300g de amêndoas escaldadas300 g
- 150g de mel150 g
- 3 ovos≈ 150 g
- 250ml de água quente≈ 250 g
- 250 ml de leite quente≈ 258 g
- 100ml de azeite≈ 92 g
- 40g de fermento40 g
- 1 torrão de açucarn/a
- 1/2 colher (chá) de sal≈ 3 g
flour 375 gbatter 1618 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.
- Liquid136% · 4th percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter25% · 74th percentile · median 16%
- Sugar40% · 97th percentile · median 4%
- Salt0.8% · 78th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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