Crepes para celíacos sin gluten
Original in Spanish
Bruno Oteiza · hogarmania.com · 2011 · 1
Against 338 crepe recipes
Less liquid than 92% of recipes and less egg than 83%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 92% of recipes: 155% of the flour weight against the typical recipe's 241%.
- Less egg than 83% of recipes: 50% 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).
Ingredients (6)
- 1 huevo≈ 50 g
- 100 g de harina de arroz100 g
- 150 ml de leche de soja (o leche normal)≈ 155 g
- 1 cucharadita de aceite≈ 4.5 g
- 1 pizca de sal≈ 0.4 g
- aceite para hacer los crepesn/a
flour 100 gbatter 310 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.
- Liquid155% · 7th percentile · median 241%
- Egg50% · 15th percentile · median 80%
- Butter4.5% · 26th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.4% · 69th percentile · median 0.2%
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