Crepes diferentes
Original in Portuguese
receitasdecomida.com.br · 2014
Against 338 crepe recipes
More liquid than 81% of recipes and more salt than 80%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
- More salt than 80% of recipes: 1.2% of the flour weight against the typical recipe's 0.2%, about 6 times as much.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- Butter in the middle half of recipes: 3.6% of the flour weight against the typical recipe's 16%.
Ingredients (5)
- 1 xícara de farinha≈ 125 g
- 1 1/2 xícaras de leite≈ 366 g
- 2 ovos≈ 100 g
- 1 colher de chá de óleo vegetal≈ 4.5 g
- 1/4 colher de chá de sal≈ 1.5 g
flour 125 gbatter 597 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.
- Liquid293% · 84th percentile · median 241%
- Egg80% · 55th percentile · median 80%
- Butter3.6% · 25th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt1.2% · 84th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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