Crepes mexicanos
Original in Portuguese
master · teleculinaria.pt · 2015 · 6
Against 338 crepe recipes
More butter than 95% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 95% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- 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 (13)
- 200 g de farinha200 g
- 100 g de manteiga100 g
- 5 dl de leite≈ 516 g
- 4 Ovos≈ 200 g
Toppings and extras
Listed, but not counted in the percentages below.
- 500 g de carne de vaca picada500 g
- 1 lata pequena de feijão vermelhon/a
- 1 cebolan/a
- 2 dentes de alhon/a
- 2 dl de polpa de tomate≈ 200 g
- 0,5 dl de azeite≈ 46 g
- 1 colher (sobremesa) de farinha≈ 5 g
- 2 malaguetasn/a
- Sal q.b.n/a
flour 200 gbatter 1016 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%
- Egg100% · 78th percentile · median 80%
- Butter50% · 96th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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