Crepe Integral de Peito de Peru
Original in Portuguese
receitasdecomida.com.br · 2014
Against 338 crepe recipes
Less liquid than 90% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 90% of recipes: 170% of the flour weight against the typical recipe's 241%.
- 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)
- 1 xícara de farinha de trigo integral≈ 128 g
- 2 colheres de farinha de aveia≈ 16 g
- 1 xícara de leite desnatado≈ 244 g
- 2 ovos≈ 100 g
- 2 colheres de azeite≈ 27 g
- Sal e pimenta do reino a goston/a
flour 144 gbatter 515 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.
- Liquid170% · 9th percentile · median 241%
- Egg70% · 33rd percentile · median 80%
- Butter19% · 53rd percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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