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Egg and milk crepe Calories
Provides protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Egg and milk crepe (55 g) has 95 calories. That works out to 173 calories per 100 g. It contains 12.5 g of carbs, 3.7 g of protein, 3.4 g of fat and 0.4 g of fiber. Its 8 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Egg and milk crepe Nutrition Facts
Selected: 1 piece (medium) · 55 g
95
KCAL / 55G
Carbs
12.5g
· 5% DV
Protein
3.7g
· 7% DV
Fat
3.4g
· 4% DV
Fiber
0.4g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 16% · Fat 32%
Egg and milk crepe nutrition facts table · 1 piece (medium) (55 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 95 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 1.24 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 94 mg | 4% |
| Total carbohydrate | 12.5 g | 5% |
| Fiber | 0.4 g | 1% |
| Protein | 3.7 g | 7% |
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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How Many Calories in 1 Medium Egg and milk crepe?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 55 g | 95 kcal |
| 1 piece (mini) | 30 g | 52 kcal |
| 1 piece (small) | 40 g | 69 kcal |
| 1 piece (large) | 75 g | 130 kcal |
| 100 g | 100 g | 173 kcal |
| 1 piece (jumbo) | 100 g | 173 kcal |
| 2 piece (double) | 110 g | 190 kcal |
| 3 piece (triple) | 165 g | 285 kcal |
| 1 serving (large) | 165 g | 285 kcal |
Calculated from 173 calories per 100 g.
Frequently Asked Questions About Egg and milk crepe
How do you make egg and milk crepes?
Egg and milk crepes are made from a thin batter of eggs, milk, flour and a little salt, cooked in a lightly greased pan. Whisk the eggs and milk, gradually whisk in the flour until smooth, then pour a small amount into a warm pan and swirl to coat.
What is the difference between egg and milk crepes and pancakes?
Egg and milk crepes are thinner and more flexible than typical American pancakes, and they are cooked without a leavening agent. Pancake batter usually includes baking powder, which makes the finished cakes thicker and fluffier.
Why is my egg and milk crepe batter lumpy?
Egg and milk crepe batter usually becomes lumpy when flour is added too quickly or is not whisked in thoroughly. Add the flour gradually while whisking; if lumps remain, strain the batter or blend it briefly until smooth.
Should egg and milk crepe batter rest before cooking?
Yes, resting egg and milk crepe batter gives the flour time to absorb liquid and can make the crepes easier to spread. Cover it and chill for about 30 minutes, then stir before cooking; add a splash of milk if it has thickened.
Why do egg and milk crepes tear when I flip them?
Egg and milk crepes often tear when they are flipped before the underside has set or when the batter has spread unevenly. Wait until the edges lift easily and most of the top looks dry, then turn the crepe with a thin, wide spatula.
When should I flip an egg and milk crepe?
Flip an egg and milk crepe when its edges begin to lift and the surface is mostly set rather than shiny and wet. The first side generally needs longer than the second; use medium heat so the crepe cooks through without browning too quickly.
What fillings go well in egg and milk crepes?
Egg and milk crepes pair well with both sweet and savory fillings. Try berries or sliced banana with yogurt for a sweet version, or cooked mushrooms, spinach and cheese for a savory meal. Let hot fillings cool slightly so they do not make the crepe soggy.
Can you prepare egg and milk crepe batter the night before?
Yes, you can prepare egg and milk crepe batter the night before and keep it covered in the refrigerator. Stir it well before cooking because flour may settle; if the batter has thickened, whisk in a little milk to restore a pourable consistency.
How should you store cooked egg and milk crepes?
Store cooked egg and milk crepes in a sealed container in the refrigerator for up to about three days. Let them cool first and place parchment paper between them to prevent sticking; reheat them in a pan or microwave before serving.
Can egg and milk crepes be frozen?
Yes, cooked egg and milk crepes freeze well. Cool them completely, stack them with parchment paper between each crepe, and seal the stack in a freezer-safe bag. Thaw in the refrigerator or warm them gently in a pan.
Egg and milk crepe Vitamins & Minerals
Vitamins
B12
0.26µg · 11% DV
B2
0.11mg · 8% DV
Biotin
2.26µg · 8% DV
B1
0.09mg · 8% DV
Minerals
Selenium
7.98µg · 15% DV
Phosphorus
69mg · 10% DV
Iodine
9.9µg · 7% DV
Manganese
0.14mg · 6% DV
Sodium
94mg · 4% DV
Potassium ⭐
65mg · 2% DV
Egg and milk crepe Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Egg and milk crepe
To burn the 95 calories in 1 piece (medium) (55 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.
What is Egg and milk crepe?
An egg and milk crepe is a thin, pan-cooked pancake made from flour whisked with eggs and milk. It belongs to the French crêpe tradition, but is now familiar well beyond France. The texture is soft and flexible, with lightly browned edges, so it works with both sweet and savoury fillings. In France, crepes are enjoyed at home and from crêperies; elsewhere, they are a popular breakfast or brunch option, often served with fruit, jam, cheese or vegetables. It provides protein and calcium, with 6.7 g of protein per 100 g. For a lighter meal, use only a little oil in the pan and choose a fresh fruit or vegetable filling.
How Nutritious Is Egg and milk crepe?
Nutrient density
Medium
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
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.
Is Egg and milk crepe Processed?
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.
Does Egg and milk crepe Contain Allergens?
Contains these allergens:
Which Diets Is Egg and milk crepe Good For?
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
Egg and milk crepe Fat Profile
SATURATED
1.24g
MONOUNSATURATED
1.24g
POLYUNSATURATED
0.47g
Omega 6:3 ratio 13.7:1
Above the ideal 4:1 (13.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.