Crepes
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2026 · 4
Against 338 crepe recipes
No butter, unlike 76% of recipes and no salt, unlike 62%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- Egg in the middle half of recipes: 100% of the flour weight against the typical recipe's 80%.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- More sugar than 75% of recipes: 19% of the flour weight against the typical recipe's 4%, about 4.5 times as much.
Ingredients (5)
- 100 g de farinha100 g
- 1 a 2 colheres de sopa de açúcar≈ 19 g
- 1 chávena de leite≈ 244 g
- 2 ovos≈ 100 g
- Vaqueiro Líquidan/a
flour 100 gbatter 463 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.
- Liquid244% · 54th percentile · median 241%
- Egg100% · 78th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar19% · 76th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
Keep exploring
Recipes most like this one
Nearest by baker's percentages: liquid, egg, butter, sugar, salt.
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