Know what’s on your plate
Plain crepe
Calories & nutrition facts
prepacked, refrigerated
Nutrition facts
Per 100 g% DV- Calories 257 kcal —
- Protein 6.3 g 13%
- Carbohydrate 42 g 15%
- Fat 6.8 g 9%
- Saturated fat 3.6 g 18%
- Fibre 2.2 g 8%
- Sugars 19 g —
- Sodium 210 mg 9%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 23.6 µg 3%
- Vitamin K 2 µg 2%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.16 mg 12%
- Pantothenic acid (B5) 0.77 mg 15%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 17 µg 4%
- Vitamin B12 0.41 µg 17%
Minerals
- Calcium 75 mg 6%
- Iron 0.56 mg 3%
- Magnesium 14 mg 3%
- Phosphorus 120 mg 10%
- Potassium 140 mg 3%
- Zinc 0.52 mg 5%
- Copper 0.04 mg 4%
- Manganese 0.2 mg 9%
Similar foods
- Plain crepe or pancakecommercial218 kcal / 100 g
- Sugar filled crepeprepacked406 kcal / 100 g
- Buckwheat crepeplain, to be filled, prepacked161 kcal / 100 g
- Chocolate filled crepeprepacked439 kcal / 100 g
- Strawberry filled crepeprepacked351 kcal / 100 g
- Pancake with sugarprepacked358 kcal / 100 g
- Crêpeplain, homemade224 kcal / 100 g
- Plain wafer cookieor crepe dentelle, plain467 kcal / 100 g
- Ordinary croissantprepacked398 kcal / 100 g
- Chocolate and hazelnut spread pancakefilled, prepacked331 kcal / 100 g
Questions about Plain crepe
How do you reheat a plain crepe without drying it out?
Warm it in a lightly buttered pan over low to medium heat for about 20–30 seconds per side. For several crepes, stack them under a lid and heat gently, turning the stack once.
Can you freeze plain crepes?
Yes. Cool them completely, place baking paper between each crepe and freeze in a sealed bag for up to two months; thaw in the fridge or warm from frozen in a pan.
What can you fill a plain crepe with?
For a savoury meal, try ham and cheese, sautéed mushrooms, or spinach with soft cheese. For a sweet filling, use lemon and sugar, fruit and yoghurt, or chocolate spread.
How do you make thin plain crepes at home?
Whisk flour, eggs and milk into a smooth, pourable batter, then leave it to rest for about 30 minutes. Pour a small ladleful into a lightly buttered hot pan, swirl to coat it thinly, and cook for about a minute per side.
Why do plain crepes tear when you turn them?
The crepe may be too thin, or you may be turning it before the edges have lifted and the underside has set. Let the batter rest, use a well-heated non-stick pan, and loosen the edge with a thin spatula before flipping.
What is the difference between a plain crepe and a pancake?
A crepe is usually made with a thinner batter and spread into a broad, delicate layer; pancakes are thicker and often rise as they cook. Crepes are commonly folded or rolled around a filling, while pancakes are often stacked.
Source: ANSES–Ciqual (France) 23799 · per 100 g · carbohydrate per EU label, fibre excluded
