Receita de Crepe gelado
Original in Portuguese
Livia Amaral · comidaereceitas.com.br
Against 338 crepe recipes
Less egg than 97% of recipes and less liquid than 91%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 97% of recipes: 32% of the flour weight against the typical recipe's 80%, about half as much.
- Less liquid than 91% of recipes: 165% of the flour weight against the typical recipe's 241%.
- More salt than 78% of recipes: 1% of the flour weight against the typical recipe's 0.2%, about 5 times as much.
- Less butter than 75% of recipes: 2.2% of the flour weight against the typical recipe's 16%, under a third as much.
Ingredients (8)
- 4 ovos≈ 200 g
- 1 litro de leite≈ 1031 g
- 1 colher (sopa) de óleo≈ 14 g
- 5 xícaras (chá) de farinha de trigo≈ 625 g
- 2 colheres (sopa) de açúcar≈ 25 g
- 1 colher (sobremesa) de essência de baunilha≈ 8 g
- 1 colher (café) de sal≈ 6 g
- 400 g de goiabada400 g
flour 625 gbatter 2309 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.
- Liquid165% · 8th percentile · median 241%
- Egg32% · 3rd percentile · median 80%
- Butter2.2% · 25th percentile · median 16%
- Sugar4% · 50th percentile · median 4%
- Salt1% · 79th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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