Crepes ratatouille
Original in Portuguese
master · teleculinaria.pt · 2018 · 4
Against 338 crepe recipes
More liquid than 93% of recipes and more egg than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More liquid than 93% of recipes: 344% of the flour weight against the typical recipe's 241%.
- More egg than 92% of recipes: 133% of the flour weight against the typical recipe's 80%.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (11)
- 75 g de farinha75 g
- 2 Ovos≈ 100 g
- 2,5 dl de leite≈ 258 g
Toppings and extras
Listed, but not counted in the percentages below.
- 25 g de margarina25 g
- 1 cebolan/a
- 2 tomatesn/a
- 1 beringelan/a
- 1 curgeten/a
- 250 g de carne picada250 g
- Sal e pimentan/a
- 3 dl de molho bechamel≈ 301 g
flour 75 gbatter 433 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.
- Liquid344% · 94th percentile · median 241%
- Egg133% · 92nd percentile · median 80%
- Butter0% · 12th 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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