Crepes de alfarroba
Original in Portuguese
master · teleculinaria.pt · 2022 · 10
Against 338 crepe recipes
More egg than 98% of recipes and more liquid than 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More egg than 98% of recipes: 167% of the flour weight against the typical recipe's 80%, about twice as much.
- More liquid than 76% of recipes: 286% 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).
- More butter than 76% of recipes: 28% of the flour weight against the typical recipe's 16%.
Ingredients (7)
- 60 g farinha de alfarroba60 g
- 60 g farinha de trigo integral60 g
- 60 g farinha de trigo sem fermento60 g
- 50 g manteiga50 g
- 6 ovos m≈ 300 g
- 500 ml leite≈ 516 g
- Sal fino q.b.n/a
flour 180 gbatter 1046 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.
- Liquid286% · 76th percentile · median 241%
- Egg167% · 99th percentile · median 80%
- Butter28% · 77th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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