Receita de Crepe de Chocolate com Baton
Original in Portuguese
Receitas Nestlé · receitasnestle.com.br · 2024 · 7
Against 338 crepe recipes
More egg than 94% of recipes and less liquid than 76%.
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.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (5)
- meia xícara (chá) de Leite Líquido NINHO® Forti+ Integral≈ 122 g
- meia xícara (chá) de farinha de trigo≈ 63 g
- 1 colheres (sopa) de manteiga derretida≈ 14 g
- 7 unidades de BATON® Ao Leiten/a
- 2 ovos≈ 100 g
flour 63 gbatter 299 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.
- Liquid195% · 21st percentile · median 241%
- Egg160% · 97th percentile · median 80%
- Butter23% · 66th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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