1 piece (medium) of Dill Crepe (70 g) has 115 calories. That works out to 165 calories per 100 g. It contains 15.7 g of carbs, 4.3 g of protein, 3.6 g of fat and 0.8 g of fiber. Its 26.6 µg of Vitamin K covers 22% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.

What is Dill Crepe?

A dill crepe is a thin, pan-cooked batter enriched with fresh dill, drawing on the French tradition of crêpes. It makes an easy savoury breakfast or snack, and is also a familiar home-cooked option in Turkey, where it may be served warm and folded or rolled.

Its soft, tender texture and fresh, herbal aroma work well with a little cheese, yoghurt or a crisp salad. The crepe is mainly a source of carbohydrates, with some protein; a 100 g portion provides 6.2 g of protein. For a lighter version, use just enough oil to coat the pan and serve it with vegetables or salad.

Dill Crepe Nutrition Facts

Selected: 100 g

165

KCAL / 100G

Carbs

22.5g

· 8% DV

Protein

6.2g

· 12% DV

Fat

5.2g

· 7% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 56% · Protein 15% · Fat 29%

Dill Crepe Vitamins & Minerals

Vitamins

Vitamin K

38µg · 32% DV

0.13mg · 10% DV

Biotin

3µg · 10% DV

B12

0.25µg · 10% DV

Minerals

Selenium

7µg · 13% DV

Phosphorus

82mg · 12% DV

Zinc

1mg · 9% DV

Sodium

210mg · 9% DV

How Nutritious Is Dill Crepe?

Nutrient density

Low

32/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

39/ 100

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.

Dill Crepe Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Medium

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Dill Crepe

To burn the 165 calories in 100 g:

🚶

41min

Walking (5 km/h)

🏃

17min

Running (8 km/h)

🚴

22min

Cycling

🏊

19min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Dill Crepe Processed?

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.

Does Dill Crepe Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Dill Crepe Good For?

Vegan

— Not suitable

Vegetarian

— Not 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

Dill Crepe Fat Profile

SATURATED

1.3g

MONOUNSATURATED

POLYUNSATURATED

⚖️

Omega 6:3 ratio 14:1

Above the ideal 4:1 (14:1).

Compare Dill Crepe

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Foods Similar to Dill Crepe

🧴

Hawthorn Vinegar

18 kcal

🌯

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210 kcal

🌯

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195 kcal

🍫

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350 kcal

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290 kcal

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Frequently Asked Questions About Dill Crepe

How do you make dill crepes?

Dill crepes are made by whisking flour, eggs, and milk into a smooth batter, then stirring in finely chopped fresh dill. Pour a thin layer into a lightly greased, heated pan and cook until the edges lift before flipping.

Why do dill crepes stick to the pan?

Dill crepes usually stick when the pan is not hot enough, its surface is worn, or the crepe is flipped before the underside sets. Use a nonstick pan over medium heat, lightly grease it, and wait until the edges release easily.

How do you keep dill crepes from tearing when you flip them?

Let dill crepes cook until the underside is set and the edges begin to lift before turning them. Loosen the edges with a thin spatula, then use a wide spatula to flip; if the batter is too thick, thin it with a little milk.

What filling goes well in a dill crepe?

Dill crepes pair well with feta or other soft cheeses, scrambled eggs, and sautéed vegetables. Spread the filling down the center and roll or fold the crepe; keep wet fillings modest so the crepe does not become soggy.

Can you make dill crepe batter ahead of time?

Yes, you can mix dill crepe batter ahead and keep it covered in the refrigerator until you are ready to cook. For a fresher dill aroma and color, stir in the chopped dill shortly before cooking rather than far in advance.

What is the difference between a dill crepe and a regular crepe?

A dill crepe is a savory variation of a regular crepe, with chopped dill mixed into the batter. The herb adds a fresh, grassy flavor that suits cheese, eggs, and vegetable fillings, while plain crepes can be served sweet or savory.

What should you serve with dill crepes?

Serve dill crepes with a crisp salad, sliced tomatoes, or a savory cheese filling for a light meal. For breakfast or brunch, eggs and fresh vegetables make natural accompaniments without overpowering the dill.

How long do cooked dill crepes last in the fridge?

Cooked dill crepes keep in a covered container in the refrigerator for about 2–3 days. Refrigerate them promptly, then reheat in a skillet or microwave until hot; do not leave them at room temperature for an extended period.

Can you freeze dill crepes?

Yes, cooked dill crepes can be frozen. Separate them with parchment paper, seal them in an airtight container or freezer bag, and reheat after thawing; the dill flavor may be a little less vivid afterward.

How can you make dill crepes lighter?

To make dill crepes lighter, use just enough oil to prevent sticking and choose fresh vegetables or a modest amount of cheese for the filling. Avoid frying the filling, and thin the batter with milk instead of adding extra flour.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026