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Fiber-rich seed-based crepe
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chia crepe (60 g) has 129 calories. That works out to 215 calories per 100 g. It contains 14.8 g of carbs, 4.9 g of protein, 6.1 g of fat and 4.4 g of fiber. Its 147 mg of Phosphorus covers 21% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 60 g
129
KCAL / 60G
Carbs
14.8g
· 5% DV
Protein
4.9g
· 10% DV
Fat
6.1g
· 8% DV
Fiber
4.4g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 15% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 129 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 0.72 g | 4% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 14.8 g | 5% |
| Fiber | 4.4 g | 16% |
| Protein | 4.9 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 129 kcal |
| 1 tablespoon (grated) | 18 g | 39 kcal |
| 1 piece (small) | 35 g | 75 kcal |
| 1 piece (large) | 90 g | 194 kcal |
| 100 g | 100 g | 215 kcal |
| 1 cup (shredded) | 110 g | 237 kcal |
| 2 piece (double) | 120 g | 258 kcal |
| 1 serving (large) | 150 g | 323 kcal |
Calculated from 215 calories per 100 g.
A Chia crepe is made by cooking a thin layer of batter containing chia seeds in a pan. Let the batter stand until the seeds absorb some liquid and it thickens, then adjust its consistency so it spreads easily.
A Chia crepe can fall apart if it is flipped before the underside sets, or if the batter is too thin. Let the pan heat properly and wait until the edges look set before turning the crepe gently.
No, you do not have to grind chia seeds for a Chia crepe. Whole seeds thicken the batter as they absorb liquid, while ground chia blends in more evenly and gives the crepe a smoother texture.
Chia crepe batter can become gummy because chia seeds absorb liquid and form a gel. Stir the batter well and add a little more liquid if it has thickened so much that it no longer spreads thinly in the pan.
Yes, some Chia crepe recipes use chia as a binder and omit flour, though the result may be more delicate than a flour-based crepe. Cook it until the surface is set before trying to flip it.
Yes, you can make an egg-free Chia crepe by using chia gel to help bind the batter. The texture may be less flexible, so let the batter thicken and turn the crepe carefully once its underside is cooked.
A Chia crepe works with both sweet and savory fillings. Try fruit or yogurt for a sweet version, or vegetables, cheese, or egg for a savory one; avoid overfilling it, especially if the crepe is thin.
Yes, cooked Chia crepes can be made ahead and kept covered in the refrigerator for about 2–3 days. Separate them with parchment paper to prevent sticking, then reheat briefly in a pan or microwave before serving.
Yes, you can freeze a Chia crepe once it has cooled completely. Place parchment between crepes, store them in an airtight freezer-safe container, and reheat after thawing to help restore a soft, flexible texture.
A Chia crepe may help you feel full because it contains fiber, but it does not cause weight loss by itself. Its fillings and toppings matter too, particularly when they include generous amounts of cheese, oil, or sweet spreads.
Vitamins
Biotin
3µg · 10% DV
B1
0.11mg · 9% DV
Folate
20.4µg · 5% DV
B2
0.07mg · 5% DV
Minerals
Phosphorus
147mg · 21% DV
Manganese
0.43mg · 19% DV
Copper
0.17mg · 19% DV
Magnesium
55mg · 13% DV
Sodium
126mg · 5% DV
Potassium ⭐
99mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 129 calories in 1 piece (medium) (60 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chia crepe is a modern take on the thin, pan-cooked crepe, with chia seeds stirred into the batter. It is not a traditional French crepe ingredient, and recipes vary: the seeds may soften as the crepe cooks or remain slightly crisp on the surface.
Across its many versions, it works for breakfast, brunch or a light meal, filled with either sweet toppings such as fruit or savoury ingredients such as vegetables and cheese. The chia gives it a seed-forward flavour and makes it a fibre-rich choice, with 7.4 g of fibre per 100 g. For a lighter serving, choose fresh fruit or vegetables rather than a sugary sauce, or enjoy it plain alongside a simple filling.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.72g
MONOUNSATURATED
1.26g
POLYUNSATURATED
3.54g
Omega 6:3 ratio 1.2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.