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Crepes au Fromage

Original in Portuguese

Receitas Nestlé · receitasnestle.com.br · 2022 · 20

Against 338 crepe recipes

Less liquid than 92% of recipes and less egg than 88%.

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 92% of recipes: 147% of the flour weight against the typical recipe's 241%.
  • Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
  • No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
  • No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Liquid: 147%, 7th percentileEgg: 40%, 8th percentileButter: 0%, 12th percentileSugar: 0%, 23rd percentileSalt: 0.1%, 39th percentileLiquidEggButterSugarSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 xícaras (chá) de Leite Líquido NINHO® Forti+ Integral≈ 488 g
  • 3 ovos≈ 150 g
  • 3 xícaras (chá) de farinha de trigo≈ 375 g
  • 1 tablete de MAGGI® Caldo Galinhan/a
  • meio maço de espinafren/a
  • 250 g de ricota250 g
  • 4 colheres (sopa) de Leite Líquido NINHO® Forti+ Integral≈ 61 g
  • meia lata de NESTLÉ® Creme de Leiten/a
  • 3 colheres (sopa) de queijo parmesão ralado≈ 44 g
  • 2 colheres (sopa) de cheiro-verde picado≈ 30 g
  • 1 colher (sopa) de molho inglês≈ 15 g
  • meia xícara (chá) de nozes picadas≈ 60 g
  • 1 pitada de noz-moscada ralada≈ 0.4 g
  • 1 pitada de sal≈ 0.4 g
  • meia medida (da lata) de Leite Líquido NINHO® Forti+ Integraln/a
  • 4 colheres (sopa) de queijo parmesão ralado≈ 59 g

flour 375 gbatter 1533 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.

  • Liquid147% · 7th percentile
  • Egg40% · 8th percentile
  • Butter0% · 12th percentile
  • Sugar0% · 23rd percentile
  • Salt0.1% · 39th percentile

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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.

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