Crepes de morangos e chantilly
Original in Portuguese
mulherportuguesa.com · 2017 · 4 porções
Against 338 crepe recipes
More butter than 95% of recipes and more egg than 93%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 95% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- More egg than 93% of recipes: 150% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (6)
- 3 ovos≈ 150 g
- 100 gr farinha de trigo com fermento100 g
- 200 ml leite≈ 206 g
- 50 gr manteiga (derretida)50 g
- óleo vegetal (q.b)n/a
- sal (q.b.)n/a
flour 100 gbatter 506 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.
- Liquid206% · 39th percentile · median 241%
- Egg150% · 94th percentile · median 80%
- Butter50% · 96th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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