Crepes Panados de Bacalhau e Feijão Verde
Original in Portuguese
Vaqueiro · vaqueiro.pt · 2025 · 1
Against 338 crepe recipes
Less liquid than 96% of recipes and no butter, unlike 76%.
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.
- No butter at all, where 76% of recipes use some (most of those 13 to 31% of the flour weight).
- No salt at all, where 62% of recipes use some (most of those 0.2 to 1.2% of the flour weight).
- No sugar at all, where 54% of recipes use some (most of those 9 to 22% of the flour weight).
Ingredients (19)
- 300 g de lascas de bacalhau demolhado300 g
- 3 dl de leite≈ 309 g
- 300 g de feijao-verde300 g
- Águan/a
- Saln/a
- 1 cebolan/a
- 50 g de Vaqueiro Cláss50 g
- 1 dente de Alhon/a
- 40 g farinha40 g
- Noz-moscadan/a
- 2 ovos≈ 100 g
- 1 limãon/a
- Salsa picadan/a
- Pão raladon/a
- 1 colher de sopa de Vaqueiro Líquida≈ 15 g
- 200 g de farinha200 g
- saln/a
- 1 ovo XL≈ 50 g
Toppings and extras
Listed, but not counted in the percentages below.
- Óleo para fritarn/a
flour 240 gbatter 1364 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%
- Egg63% · 28th percentile · median 80%
- Butter0% · 12th percentile · median 16%
- Sugar0% · 23rd 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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