Crepes com gelado carte D’or chocolate & avelãs
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2025 · 8
Against 338 crepe recipes
Less egg than 96% of recipes and more sugar than 77%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- Less egg than 96% of recipes: 33% of the flour weight against the typical recipe's 80%, about half as much.
- More sugar than 77% of recipes: 20% of the flour weight against the typical recipe's 4%, about 5 times as much.
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
Ingredients (11)
- 150 g de farinha150 g
- 30 g de açúcar30 g
- 3 dl de leite≈ 309 g
- 1 ovos tamanho XL≈ 50 g
- 30 g de Vaqueiro Sabor a Manteiga30 g
Toppings and extras
Listed, but not counted in the percentages below.
- 200 g de chocolate para culinária200 g
- 100 g de leite condensado100 g
- 1,5 dl de café≈ 150 g
- 4 colheres de sopa de licor de avelã≈ 59 g
- 1 embalagem de gelado Carte d’Or Hazelnutn/a
- 125 g de framboesas125 g
flour 150 gbatter 569 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% · 39th percentile · median 241%
- Egg33% · 3rd percentile · median 80%
- Butter20% · 56th percentile · median 16%
- Sugar20% · 81st 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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