Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2d25e5ddad4c4b0e85e29575eac8a535",
    "updated": "2025-04-25T20:04:00.959Z",
    "title": "Paleo Crepes",
    "subtitle": "PALEO | VEGETARIAN",
    "description": "Healthy eating doesn't have to mean sacrificing flavor or visual appeal. This recipe proves that delicious food can also be good for you. These crepes offer the same delightful elasticity as traditional crepes, but without the gluten.  The wholesome ingredients leave you feeling light and energized, unlike heavier traditional crepes.\nThese are a family favorite, even requested for special birthday breakfasts.  They're so good, I often double the recipe and store the extras in the fridge. Making these crepes has become a fun activity, and it's rewarding to see everyone enjoying a delicious and nutritious meal they've helped create.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs",
          "(190 g) egg whites (measured from about 6 large eggs; use the exact weight; see note)",
          "(180 g) almond milk",
          "(40 g) arrowroot flour (also known as starch or powder)",
          "% tablespoons (35 g) tapioca flour",
          "(20 g) coconut flour (such as let's do organic brand)",
          "salt",
          "organic extra virgin coconut oil, for cooking the crepes"
        ]
      }
    ],
    "instructions": [
      "In a blender, combine all ingredients except the coconut oil. Blend until the mixture is smooth.",
      "Allow the batter to rest for 15 minutes. This resting period is essential.",
      "Heat a crepe pan over medium heat. The pan is ready when you can feel the heat 2 to 3 inches above it.",
      "Lightly grease the pan with a small amount of coconut oil.  A brush or paper towel can be used to spread the oil evenly.",
      "Pour approximately 1/2 cup (about 78 g) of batter into the hot pan. Swirl the pan to distribute the batter thinly, forming an 8½-inch crepe. A large skillet can be used if a crepe pan isn't available.",
      "Cook until the edges begin to brown and dry. Flip the crepe with a spatula and cook the other side until lightly golden.",
      "The cooking process is quick. The first crepe might not be perfect, but practice makes perfect.",
      "Transfer the cooked crepe to a plate.",
      "Repeat the process for the remaining batter.  You may only need to add oil for the first crepe.",
      "Store leftover crepes in an airtight glass container in the refrigerator for up to 3 days.",
      "Crepes can also be frozen flat for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a pan."
    ],
    "notes_ingredients": "For optimal results, accurately weigh the egg whites and flours. Inaccurate measurements can result in an overly eggy flavor or a runny texture.",
    "notes_instructions": null
  }
]