Crepes de chocolate com peras caramelizadas
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2026 · 12
Against 338 crepe recipes
More sugar than 97% of recipes and more egg than 90%.
How it compares
Against the typical batch: the median of 338 crepe recipes, per 100 g of flour.
- More sugar than 97% of recipes: 42% of the flour weight against the typical recipe's 4%, about 10.5 times as much.
- More egg than 90% of recipes: 125% of the flour weight against the typical recipe's 80%.
- Less liquid than 86% of recipes: 172% of the flour weight against the typical recipe's 241%.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
Ingredients (9)
- 120 g de farinha120 g
- 4 colheres de sopa de açúcar≈ 50 g
- 2 colheres de sopa de chocolate em pó≈ 21 g
- 3 ovos≈ 150 g
- 2 dl de de leite≈ 206 g
- Vaqueiro Líquidan/a
- 2 pêrasn/a
- 100 g de chocolate negro em barra100 g
- 1 dl de Vaqueiro Líquida≈ 100 g
flour 120 gbatter 748 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.
- Liquid172% · 11th percentile · median 241%
- Egg125% · 91st percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar42% · 98th percentile · median 4%
- Salt0% · 19th percentile · median 0.2%
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