Massa para crepe
Original in Portuguese
Luciana · tudogostoso.com.br · 2005 · 5 porções
Against 338 crepe recipes
Less egg than 88% of recipes and no butter, unlike 76%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 88% of recipes: 40% of the flour weight against the typical recipe's 80%, about half as much.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% 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 (5)
- 1 xícara (chá) de farinha de trigo≈ 125 g
- 1 e 1/4 xícara (chá) de leite≈ 305 g
- 1 ovo≈ 50 g
- 10 gotas de essência de baunilha≈ 4 g
- 1 pitada de sal≈ 0.4 g
flour 125 gbatter 484 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.
- Liquid244% · 54th percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.3% · 61st percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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