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Thin, lightly sweet pieces of crepe
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Crepe pieces (40 g) has 72 calories. That works out to 180 calories per 100 g. It contains 10.8 g of carbs, 2.2 g of protein, 2.2 g of fat and 0.3 g of fiber. Its 1.6 µg of Biotin covers 5% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 40 g
72
KCAL / 40G
Carbs
10.8g
· 4% DV
Protein
2.2g
· 4% DV
Fat
2.2g
· 3% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 12% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 72 kcal | |
| Total fat | 2.2 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0.01 g | |
| Sodium | 72 mg | 3% |
| Total carbohydrate | 10.8 g | 4% |
| Fiber | 0.3 g | 1% |
| Protein | 2.2 g | 4% |
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) | 40 g | 72 kcal |
| 1 piece (small) | 20 g | 36 kcal |
| 1 piece (large) | 60 g | 108 kcal |
| 1 cup (chopped) | 60 g | 108 kcal |
| 1 serving (medium) | 80 g | 144 kcal |
| 1 cup (shredded) | 90 g | 162 kcal |
| 100 g | 100 g | 180 kcal |
| 1 serving (large) | 120 g | 216 kcal |
Calculated from 180 calories per 100 g.
Crepe pieces are small pieces of thin, lightly sweet crepe. They can be eaten on their own or added to desserts as a layer or topping, so they are useful when whole crepes are not needed.
Make crepe pieces by cooking thin crepes, letting them cool, then tearing or cutting them into bite-size pieces. Use them as they are, or warm them briefly if your recipe calls for a softer texture.
Crepe pieces work well in layered dessert cups, trifles, and fruit-and-cream bowls. Add them close to serving time so they keep some texture instead of soaking up moisture from the filling.
Yes, crepe pieces can top yogurt, ice cream, or a bowl of fruit. Scatter them on just before eating; wet toppings can soften the pieces if they sit together for too long.
Not necessarily. Crepe pieces simply describes crepe broken into smaller pieces, while crepe cereal usually refers to tiny, individually cooked mini crepes served in a bowl. The size and preparation are different.
Keep crepe pieces separate from wet fillings until you are ready to eat. For a layered dessert, add them as the final layer or place them on top rather than leaving them submerged in cream.
Yes, homemade crepe pieces can be frozen in a sealed container. They may soften after thawing, so they are best used in a warm dish or a moist dessert rather than when you want a firm topping.
Store leftover homemade crepe pieces in a sealed container in the refrigerator and use them soon. If they came in a package, close it tightly after opening to protect the pieces from moisture.
Yes, warm crepe pieces in a pan over low heat, stirring gently so they heat evenly. Keep the heating brief; too much heat can dry them out or make their edges tough.
Yes, crepe pieces can make a quick breakfast when served with yogurt and fresh fruit. Since they are lightly sweet, taste them before adding syrup or other sweet toppings.
Vitamins
Biotin
1.6µg · 5% DV
B2
0.05mg · 4% DV
B12
0.09µg · 4% DV
B5
0.14mg · 3% DV
Minerals
Phosphorus
36mg · 5% DV
Selenium
2.8µg · 5% DV
Sodium
72mg · 3% DV
Calcium
26mg · 3% DV
Potassium ⭐
36mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 72 calories in 1 piece (medium) (40 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.
Crepe pieces are cut or torn portions of thin crepes, usually made from a simple batter of flour, milk and eggs. Crepes are associated with French cooking, but they are now enjoyed in many places, and pieces can also be a handy way to use up crepes left from a batch.
Their texture is soft and delicate, with a lightly sweet taste. Serve them for breakfast or as a snack, with fruit, yoghurt, jam or a little honey; savoury toppings work too if the crepes are not sweetened much. They are mainly a source of carbohydrates, with some protein and little fibre. For a lighter pairing, add fresh fruit and plain yoghurt rather than a rich sauce.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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 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
0.6g
MONOUNSATURATED
0.84g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.