Sobremesa de crepe básico
Original in Portuguese
receitasdecomida.com.br · 2014
Against 338 crepe recipes
More egg than 94% of recipes and more sugar than 77%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More egg than 94% of recipes: 160% of the flour weight against the typical recipe's 80%, about twice as much.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (6)
- 4 ovos grandes≈ 200 g
- 1 xícara de farinha≈ 125 g
- 2 colheres de sopa de açúcar≈ 25 g
- 1 xícara de leite≈ 244 g
- 1/4 xícara de água≈ 59 g
- 1 colher de sopa de manteiga derretida≈ 14 g
flour 125 gbatter 668 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.
- Liquid243% · 52nd percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter11% · 41st percentile · median 16%
- Sugar20% · 81st percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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