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Receita de Crepe de nozes

Original in Portuguese

Ana Maria · comidaereceitas.com.br · 20 unidades

Against 338 crepe recipes

More salt than 92% of recipes and more liquid than 81%.

How Portuguese crepe recipes differ from English ones →

Get the method at comidaereceitas.com.br →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 salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
  • More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
  • More egg than 84% of recipes: 109% of the flour weight against the typical recipe's 80%.
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 293%, 84th percentileEgg: 109%, 84th percentileButter: 23%, 66th percentileSugar: 0%, 23rd percentileSalt: 2.4%, 95th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (20)

  • Massan/a
  • 2 ovos inteiros≈ 100 g
  • 2 gemas≈ 36 g
  • 2 colheres (sopa) de manteiga em temperatura ambiente≈ 28 g
  • 1 colher (sopa) de conhaque≈ 15 g
  • 1 1/2 xícara (chá) de leite≈ 366 g
  • 1 xícara (chá) de farinha de trigo≈ 125 g
  • 1/2 colher (chá) de sal≈ 3 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 xícaras (chá) de leite≈ 488 g
  • 3 xícaras (chá) de nozes moídas≈ 360 g
  • 1/2 xícara (chá) de açúcar≈ 100 g
  • 1/2 xícara (chá) de uva passa≈ 119 g
  • 2 colheres (sopa) de casca de laranja ralada≈ 30 g
  • 4 colheres (sopa) de rum≈ 59 g
  • Caldan/a
  • 120 g de chocolate meio amargo picado120 g
  • 2 colheres (sopa) de açúcar≈ 25 g
  • 1 colher (chá) de farinha de trigo≈ 2.6 g
  • 4 colheres (sopa) de leite≈ 61 g
  • 1 colher (sopa) de rum≈ 15 g

flour 125 gbatter 673 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.

  • Liquid293% · 84th percentile
  • Egg109% · 84th percentile
  • Butter23% · 66th percentile
  • Sugar0% · 23rd percentile
  • Salt2.4% · 95th percentile

Keep exploring

Recipes most like this one

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

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