Crepe francês
Original in Portuguese
Ana Luiza Timm · receiteria.com.br · 2026 · 8 unidades
Against 338 crepe recipes
More salt than 97% of recipes and more liquid than 88%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 97% of recipes: 2.5% of the flour weight against the typical recipe's 0.2%, about 12.5 times as much.
- More liquid than 88% of recipes: 305% 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).
- Butter in the middle half of recipes: 25% of the flour weight against the typical recipe's 16%.
Ingredients (7)
- 1 xícara de chá de farinha de trigo (120 gramas)120 g
- 1 e 1/2 xícaras de chá de leite (360 ml)≈ 366 g
- 2 ovos≈ 100 g
- 1/2 colher de chá de sal≈ 3 g
- 2 colheres de sopa de manteiga derretida (30 gramas)30 g
- 200 gramas de calabresa200 g
- 200 gramas de queijo mussarela200 g
flour 120 gbatter 1019 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.
- Liquid305% · 89th percentile · median 241%
- Egg83% · 68th percentile · median 80%
- Butter25% · 74th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.5% · 98th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
Do something with it
Or browse all 338 crepe recipes.