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Crepe de Chocolate com Morangos Sem Glúten

Original in Portuguese

Receitas Nestlé · receitasnestle.com.br · 2022 · 8

Against 338 crepe recipes

Less liquid than 97% of recipes and less egg than 98%.

How Portuguese crepe recipes differ from English ones →

Get the method at receitasnestle.com.br →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.

  • Less liquid than 97% of recipes: 116% of the flour weight against the typical recipe's 241%, about half as much.
  • Less egg than 98% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
  • More sugar than 92% of recipes: 31% of the flour weight against the typical recipe's 4%, about 8 times as much.
Liquid: 116%, 2nd percentileEgg: 20%, 1st percentileButter: 23%, 66th percentileSugar: 31%, 93rd percentileSalt: 0.2%, 48th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 2 xícaras (chá) de farinha de quinoa≈ 250 g
  • 1 ovo≈ 50 g
  • 1 colher (sopa) de manteiga derretida≈ 14 g
  • 1 xícara (chá) de Leite Líquido MOLICO® Total Cálcio≈ 244 g
  • 2 colheres (sopa) de açúcar mascavo≈ 28 g
  • 1 colher (sopa) de Chocolate em Pó NESTLÉ® DOIS FRADES®≈ 11 g
  • 1 colher (chá) de canela em pó≈ 2.6 g
  • 1 pitada de sal≈ 0.4 g
  • 3 colheres (sopa) de margarina≈ 43 g
  • 2 xícaras (chá) de morangos cortados em 4≈ 474 g
  • 3 colheres (sopa) de Leite Líquido MOLICO® Total Cálcio≈ 46 g
  • 4 colheres (sopa) de açúcar≈ 50 g
  • 2 colheres (sopa) de Chocolate em Pó NESTLÉ® DOIS FRADES®≈ 21 g

flour 250 gbatter 1233 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.

  • Liquid116% · 2nd percentile
  • Egg20% · 1st percentile
  • Butter23% · 66th percentile
  • Sugar31% · 93rd percentile
  • Salt0.2% · 48th percentile

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