Crepe
Original in Portuguese
fabiana ortiz ficel · tudogostoso.com.br · 2009 · 20 porções
Against 338 crepe recipes
Less liquid than 96% of recipes and more butter than 94%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less liquid than 96% of recipes: 129% of the flour weight against the typical recipe's 241%, about half as much.
- More butter than 94% of recipes: 49% of the flour weight against the typical recipe's 16%, about 3 times as much.
- More salt than 91% of recipes: 1.7% of the flour weight against the typical recipe's 0.2%, about 8.5 times as much.
- Less egg than 81% of recipes: 57% of the flour weight against the typical recipe's 80%.
Ingredients (8)
- 350 g de farinha de trigo350 g
- 450 g de leite450 g
- 170 g de manteiga derretida em banho-maria170 g
- 4 ovos≈ 200 g
- 4 colheres (chá) de açúcar≈ 17 g
- 4 colheres (chá) de fermento≈ 20 g
- 1 colher (chá) de canela≈ 2.6 g
- 1 colher (chá) de sal≈ 6 g
flour 350 gbatter 1215 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.
- Liquid129% · 3rd percentile · median 241%
- Egg57% · 19th percentile · median 80%
- Butter49% · 95th percentile · median 16%
- Sugar4.8% · 51st percentile · median 4%
- Salt1.7% · 91st percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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