Crepes de marisco
Original in Portuguese
master · teleculinaria.pt · 2021 · 4
Against 338 crepe recipes
More egg than 93% of recipes and more butter than 89%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More egg than 93% of recipes: 150% of the flour weight against the typical recipe's 80%.
- More butter than 89% of recipes: 39% of the flour weight against the typical recipe's 16%, about 2.5 times as much.
- 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 (14)
- 200 g de farinha sem fermento200 g
- 50 g de manteiga50 g
- 6 ovos m≈ 300 g
- 500 ml de leite≈ 516 g
- Sal fino q.b.n/a
- 4 crepesn/a
- 300 g de miolo de camarão300 g
- 300 g de miolo de mexilhão300 g
- 200 ml de molho bechamel≈ 200 g
- 100 ml de natas≈ 100 g
- 2 colheres (sopa) de manteiga≈ 28 g
- 1 folha de louron/a
- Salsa picada q.b.n/a
- Sal e picante q.b.n/a
flour 200 gbatter 1995 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.
- Liquid258% · 67th percentile · median 241%
- Egg150% · 94th percentile · median 80%
- Butter39% · 90th 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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