Crepe de Aveia com Recheio de Palmito
Original in Portuguese
Gisele Souza · receitasdeminuto.com · 2015 · 4 a 5 Crepes
Against 338 crepe recipes
Less egg than 80% 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 egg than 80% of recipes: 58% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- More liquid than 75% of recipes: 284% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (19)
- 1 xícara (chá de Leite Desnatado)≈ 244 g
- 8 colheres (sopa de Farinha de Aveia)≈ 62 g
- 3 colheres (sopa de Farinha de Trigo)≈ 23 g
- 1 ovo≈ 50 g
- 1 colher (sopa de Azeite)≈ 14 g
- 1 Dente de Alhon/a
- Sal e Pimenta do Reino (a gosto)n/a
Toppings and extras
Listed, but not counted in the percentages below.
- 300 g de Palmito300 g
- 1 talo de Alho-Poron/a
- 10 Azeitonas (picadas)n/a
- 1 Tomate (picado s/ sementes)n/a
- Azeiten/a
- 1/4 xícara (chá Cebolinha (picada))≈ 59 g
- 1/2 xícara (chá de Água)≈ 119 g
- 1/2 xícara (chá de Creme de Ricota)≈ 119 g
- Paprica Docen/a
- Saln/a
- Pimenta do Reinon/a
- Salsinhan/a
flour 86 gbatter 393 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.
- Liquid284% · 76th percentile · median 241%
- Egg58% · 19th percentile · median 80%
- Butter16% · 50th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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