Crepes Mistos
Original in Portuguese
Sofia · tudogostoso.com.br · 2009 · 6 porções
Against 338 crepe recipes
More butter than 95% of recipes and more egg than 92%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More butter than 95% of recipes: 50% of the flour weight against the typical recipe's 16%, about 3 times as much.
- More egg than 92% of recipes: 136% of the flour weight against the typical recipe's 80%.
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
- More salt than 76% of recipes: 0.8% of the flour weight against the typical recipe's 0.2%, about 4 times as much.
Ingredients (8)
- 25 g de manteiga25 g
- 50 g de farinha50 g
- 1 pitada de sal≈ 0.4 g
- 1 ovo≈ 50 g
- 1 gema≈ 18 g
- 100 ml de leite≈ 103 g
- Queijo em fatiasn/a
- Fiambre em fatiasn/a
flour 50 gbatter 247 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.
- Liquid206% · 31st percentile · median 241%
- Egg136% · 93rd percentile · median 80%
- Butter50% · 96th percentile · median 16%
- Sugar0% · 23rd percentile · median 4%
- Salt0.8% · 78th percentile · median 0.2%
Keep exploring
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Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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