Crepe suíço
Original in Portuguese
kah · tudogostoso.com.br · 2009 · 10 porções
Against 338 crepe recipes
Less egg than 98% of recipes and more salt than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 98% of recipes: 20% of the flour weight against the typical recipe's 80%, under a third as much.
- More salt than 92% of recipes: 2.4% of the flour weight against the typical recipe's 0.2%, about 12 times as much.
- Less liquid than 76% of recipes: 195% of the flour weight against the typical recipe's 241%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (8)
- 2 copos de leite≈ 488 g
- 1 colher (sopa) de margarina≈ 14 g
- 2 copos de farinha de trigo≈ 250 g
- 1 e 1/2 colher de amido de milho≈ 12 g
- 1 colher de fermento de pão≈ 15 g
- 1/2 colher de queijo parmesão ralado≈ 7 g
- 1/2 colher (sobremesa) de sal≈ 6 g
- 1 ovo inteiro≈ 50 g
flour 250 gbatter 842 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%
- Egg20% · 1st percentile · median 80%
- Butter5.7% · 29th 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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