Know what’s on your plate
Crêpe
Calories & nutrition facts
plain, homemade
Nutrition facts
Per 100 g% DV- Calories 224 kcal —
- Protein 9 g 18%
- Carbohydrate 20 g 7%
- Fat 12 g 15%
- Saturated fat 2.6 g 13%
- Fibre 0.6 g 2%
- Sugars 4.3 g —
- Sodium 281 mg 12%
- Cholesterol 142 mg 47%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 108 µg 12%
- Vitamin C 0.1 mg 0%
- Vitamin D 1.1 µg 6%
- Vitamin E 2 mg 13%
- Vitamin K 5.7 µg 5%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.35 mg 27%
- Niacin (B3) 1.2 mg 8%
- Pantothenic acid (B5) 1.2 mg 24%
- Vitamin B6 0.06 mg 3%
- Folate (B9) 52.9 µg 13%
- Vitamin B12 1.3 µg 54%
Minerals
- Calcium 89.5 mg 7%
- Iron 1.7 mg 9%
- Magnesium 16.2 mg 4%
- Phosphorus 127 mg 10%
- Potassium 159 mg 3%
- Zinc 0.85 mg 8%
- Copper 0.06 mg 6%
- Manganese 0.12 mg 5%
- Selenium 26.3 µg 48%
Similar foods
- Plain crepeprepacked, refrigerated257 kcal / 100 g
- Plain crepe or pancakehomemade214 kcal / 100 g
- Crepe or pancakeadded fruit, homemade186 kcal / 100 g
- Plain pancakesprepared from recipe227 kcal / 100 g
- Pancakehomemade, prepared with margarin206 kcal / 100 g
- Gluten free pancakehomemade171 kcal / 100 g
- Thin pancakespan-fried136 kcal / 100 g
- Wholemeal pancakehomemade, prepared with margarin180 kcal / 100 g
Questions about Crêpe
How do you make crêpes thin and stop them sticking?
Whisk the batter until smooth, then leave it to rest for about 30 minutes so the flour hydrates. Pour a small ladleful into a lightly buttered, hot non-stick pan and immediately tilt the pan to coat the base; cook for about a minute, flip, and cook the other side for 20–30 seconds.
Can you make crêpe batter ahead of time?
Yes. Cover it and refrigerate it for up to 24 hours; whisk it briefly before cooking, adding a splash of milk if it has thickened. Cooked crêpes keep for about two days in the fridge, layered with baking paper and wrapped well.
Can you freeze cooked crêpes?
Yes: cool them completely, stack with baking paper between each one, and seal in a freezer bag. Defrost in the fridge or separate them while frozen, then warm in a dry pan for a few seconds on each side.
What are good savoury fillings for crêpes?
Try ham and grated cheese, or mushrooms cooked with garlic and herbs. In Brittany, buckwheat galettes are often filled with ham, cheese and egg; fold the edges in around the filling and cook until the cheese melts and the egg is set.
What is the difference between a crêpe and a pancake?
Crêpes are usually larger and thinner, with a pourable batter spread across the pan; pancakes are generally smaller and thicker. Crêpe batter is often made with plain flour, while American-style pancakes typically use a raising agent to make them rise.
Can you make crêpes without wheat flour?
For a savoury version, use buckwheat flour: it makes a traditional-style galette with a distinctive nutty flavour. For a sweeter crêpe, a gluten-free flour blend can replace wheat flour, but the batter may need a little extra resting time to thicken.
What can you serve with sweet crêpes?
Lemon and sugar is a classic; you can also add sliced fruit, yoghurt or chocolate spread. Crêpes Suzette is a well-known French dessert of crêpes served with a buttery orange sauce.
Source: Canadian Nutrient File 7731 · per 100 g · carbohydrate per EU label, fibre excluded
