Crepe de chocolate
Original in Portuguese
Silvana giusti gallo · tudogostoso.com.br · 2006 · 12 porções
Against 338 crepe recipes
Less egg than 82% 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.
- Less egg than 82% of recipes: 53% 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 (6)
- 1 xícara de leite≈ 244 g
- 3/4 xícara de farinha de trigo≈ 94 g
- 1 colher de sopa de cholate em pó≈ 15 g
- 1 colher de sopa de margarina≈ 14 g
- 1 ovo≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Calda de chocolaten/a
flour 94 gbatter 417 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.
- Liquid260% · 70th percentile · median 241%
- Egg53% · 17th percentile · median 80%
- Butter15% · 49th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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