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Thin pancake filled or flavored with chocolate or cocoa
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
32g
· 58%
Protein
5.2g
· 9%
Fat
8.2g
· 33%
Fiber
2.1g
Vitamins
B2
0.12mg · 9% DV
Biotin
2.5µg · 8% DV
B12
0.18µg · 8% DV
B1
0.08mg · 7% DV
Minerals
Selenium
6.5µg · 12% DV
Phosphorus
85mg · 12% DV
Zinc
1mg · 9% DV
Calcium
55mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.1g
MONOUNSATURATED
2.6g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 11.3:1
Above the ideal 4:1 (11.3:1).
Stack the crepes as they cook and cover them with a clean cloth or lid to limit moisture loss. Cooking them too long or over very high heat can make them dry and stiff.
Sifting the flour and cocoa first, then gradually whisking in the liquid, helps prevent lumps. Letting the batter rest briefly also allows the flour to hydrate more evenly.
Cooked crepes can usually be kept in an airtight container in the refrigerator for 2–3 days. Place parchment paper between them to prevent sticking.
Yes. Freeze fully cooled crepes with parchment paper between each one. Thaw them in the refrigerator and warm briefly in a pan for the best texture.
Banana, berries, yogurt, ricotta, or nut butter pair well with cocoa. Fillings that provide protein or fibre can make a sweet crepe more balanced and satisfying.
They can work as either; portion size and toppings matter most. For breakfast, pair them with yogurt, cheese, or eggs, while fruit can be a lighter choice for a dessert-style serving.
A portion that you digest comfortably can be eaten around 1–2 hours before training. Very rich fillings, large portions, or heavy cream-based toppings may cause stomach discomfort during exercise.
Crepe batter is thinner, producing a thin, flexible result, while pancakes are thicker and usually raised with a leavening agent. Crepes are commonly filled and folded or rolled; pancakes are often stacked.
Even when homemade, chocolate crepes are a processed sweet food and can become much richer with chocolate spread, syrup, or cream. They are best enjoyed occasionally as part of an overall varied diet, ideally with more balanced toppings.
Standard chocolate crepes contain gluten, eggs, and dairy, so people with allergies to these ingredients should avoid them and consider cross-contact. People with lactose intolerance may choose lactose-free dairy, while those with coeliac disease need versions made only with certified gluten-free ingredients.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.