Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "35d32be6df3f424ba9e429e4932c7322",
    "updated": "2025-05-06T09:38:42.796Z",
    "title": "Crepes",
    "subtitle": null,
    "description": "These recipes yield light and delicate crepes that can be enjoyed in a variety of ways: filled with bananas and drizzled with chocolate, or stuffed with your favorite fruit fillings. You can also fold them, dust with powdered sugar, and serve alongside lemon wedges and maple syrup. For a more refined option, try the sweet Lemon Cashew-Stuffed Crepes.",
    "ingredients": [
      {
        "section": "Whole Wheat Crepes",
        "ingredients": [
          "almond milk (or your favorite nondairy milk).",
          "water",
          "whole wheat pastry flour",
          "tapioca flour",
          "salt",
          "vegetable oil",
          "agave nectar or pure maple syrup"
        ]
      },
      {
        "section": "Classic Crepes",
        "ingredients": [
          "almond milk (or your favorite nondairy milk).",
          "water",
          "agave nectar or pure maple syrup",
          "all-purpose flour",
          "chickpea flour",
          "tapioca flour (cornstarch or arrowroot is okay, too).",
          "salt",
          "cooking spray"
        ]
      }
    ],
    "instructions": [
      "Combine all ingredients in a food processor or blender.",
      "Blend for about 30 seconds, scraping down the sides once, until the mixture is smooth.",
      "The batter should be quite thin.",
      "Refrigerate the batter for about one hour.",
      "You may place the entire blender container in the fridge.",
      "Heat a crepe pan or large nonstick skillet over medium-high heat.",
      "The pan is ready when a few drops of water sprinkled on it sizzle.",
      "Lightly coat the pan with cooking spray.",
      "Pour about 3 to ½ cup of batter (use more for a larger pan) into the center of the pan.",
      "Lift the pan off the heat and tilt it in a circular motion to spread the batter evenly into a thin layer.",
      "Cook until the top surface of the crepe is dry, the center is bubbling, the edges are lightly browned, crinkly, and starting to lift from the pan—about 1 to 1½ minutes.",
      "Carefully slide a spatula under the crepe to loosen it, then flip and cook the other side for 30 seconds.",
      "Transfer the crepe onto a plate.",
      "Repeat the process with the remaining batter."
    ],
    "notes_ingredients": "To make savory crepes similar to the Ethiopian style, omit the agave nectar or sweetener from the recipe.",
    "notes_instructions": null
  }
]