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Crepes de maçã e nozes light

Original in Portuguese

mulherportuguesa.com · 2016 · 2 porções

Against 338 crepe recipes

Less egg than 83% of recipes and no sugar, unlike 54%.

How Portuguese crepe recipes differ from English ones →

Get the method at mulherportuguesa.com →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.

  • 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).
Liquid: 206%, 39th percentileEgg: 50%, 15th percentileButter: 14%, 46th percentileSugar: 0%, 23rd percentileSalt: 0.4%, 69th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 100 gr farinha de trigo com fermento100 g
  • 1 ovo≈ 50 g
  • 1 pitada sal≈ 0.4 g
  • 2 dl leite (magro)≈ 206 g
  • 1 limãon/a
  • 1 colher de sopa margarina≈ 14 g
  • 1 kg maçã1000 g
  • 1 colher de sobremesa canela em pó≈ 5 g
  • 50 g nozes50 g
  • 2 colheres de sopa adoçante≈ 30 g
  • 1 colher de chá adoçante≈ 4.9 g
  • canela em pón/a

flour 100 gbatter 1461 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
  • Egg50% · 15th percentile
  • Butter14% · 46th percentile
  • Sugar0% · 23rd percentile
  • Salt0.4% · 69th percentile

Keep exploring

Recipes most like this one

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

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