Massa de Panqueca
Original in Portuguese
receitasdecomida.com.br · 2013
Against 338 crepe recipes
Less egg than 98% of recipes and less liquid than 93%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 98% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
- Less liquid than 93% of recipes: 146% 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).
Ingredients (6)
- 1/2 colher(es) (chá) de sal≈ 3 g
- 1 unidade(s) de ovo≈ 50 g
- 1 1/2 xícara(s) (chá) de leite≈ 366 g
- 2 colher(es) (sopa) de manteiga derretida(s)≈ 28 g
- 2 xícara(s) (chá) de farinha de trigo≈ 250 g
- 2 1/2 colher(es) (chá) de fermento químico em pó≈ 12 g
flour 250 gbatter 709 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.
- Liquid146% · 6th percentile · median 241%
- Egg20% · 1st percentile · median 80%
- Butter11% · 41st 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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