Crepe doce
Original in Portuguese
Mayara Andrine do Nascimento · tudogostoso.com.br · 2005 · 6 porções
Against 338 crepe recipes
More butter than 98% 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 butter than 98% of recipes: 60% of the flour weight against the typical recipe's 16%, about 4 times as much.
- More egg than 86% of recipes: 120% of the flour weight against the typical recipe's 80%.
- More liquid than 78% of recipes: 289% 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 (5)
- 3 ovos≈ 150 g
- 40 ml de óleo vegetal≈ 37 g
- 125 g de farinha de trigo125 g
- 350 ml de leite≈ 361 g
- 40 ml de manteiga≈ 38 g
flour 125 gbatter 711 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.
- Liquid289% · 79th percentile · median 241%
- Egg120% · 88th percentile · median 80%
- Butter60% · 99th 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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