Crepe salgado/doce (massa leve)
Original in Portuguese
receitasdecomida.com.br · 2013
Against 338 crepe recipes
More salt than 92% of recipes and no sugar, unlike 54%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (6)
- 1 colher de sopa cheia de manteiga (derretida)≈ 14 g
- 1 colher de café de sal≈ 6 g
- 4 ovos≈ 200 g
- 100 g de creme de leite (sem soro)100 g
- 250 g de farinha de trigo (peneirada)250 g
- 500 ml de leite≈ 516 g
flour 250 gbatter 1086 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.
- Liquid246% · 56th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter5.7% · 29th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.4% · 95th percentile · median 0.2%
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