Massa de crepe
Original in Portuguese
Roberta Walker · tudogostoso.com.br · 2007 · 8 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).
- More liquid than 81% of recipes: 293% of the flour weight against the typical recipe's 241%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (3)
- 1 xícara (chá) de farinha de trigo≈ 125 g
- 1 ovo≈ 50 g
- 1 xícara e 1/2 (chá) de leite≈ 366 g
flour 125 gbatter 541 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.
- Liquid293% · 84th percentile · median 241%
- Egg40% · 8th percentile · median 80%
- Butter0% · 12th 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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