Crêpe
Original in Portuguese
Mariluze Bahia · tudogostoso.com.br · 2007 · 8 porções
Against 338 crepe recipes
More salt than 92% of recipes and more egg than 86%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- More butter than 82% of recipes: 33% of the flour weight against the typical recipe's 16%, about twice as much.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
Ingredients (9)
- 3 ovos≈ 150 g
- 1 xícara de leite≈ 244 g
- 1 xícara de farinha de trigo≈ 125 g
- 1/2 colher de café de sal≈ 3 g
- 1 colher de café de orégano≈ 4.9 g
- 8 unidades de salsicha de peru ou frango cortada em tirasn/a
- 2 cebolas grandes contadas em tirasn/a
- 3 colheres de sopa de azeite de oliva≈ 41 g
- 1 xícara de mostarda≈ 237 g
flour 125 gbatter 805 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.
- Liquid195% · 21st percentile · median 241%
- Egg120% · 88th percentile · median 80%
- Butter33% · 83rd percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt2.4% · 95th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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