1 piece (medium) of Gluten-Free Crepe (60 g) has 102 calories. That works out to 170 calories per 100 g. It contains 18 g of carbs, 2.7 g of protein, 2.1 g of fat and 1.3 g of fiber. Its 39 mg of Phosphorus covers 6% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Gluten-Free Crepe?

A Gluten-Free Crepe is a thin, pan-cooked batter dish made with gluten-free flour in place of wheat flour. The crepe itself is French in style; gluten-free versions are an adaptation, commonly made with eggs and milk as well as a flour blend. Cooked briefly in a pan, it should be flexible and soft, with light golden patches.

In France, crepes are served with sweet fillings such as fruit or jam, or savoury fillings such as cheese and vegetables. English-speaking cooks often use them for breakfast, brunch or a quick meal, folding or rolling the filling inside. It is mainly a carbohydrate source, with a modest amount of protein. Choose a savoury vegetable filling for a lighter meal, or add eggs or cheese when you want it to be more substantial.

Gluten-Free Crepe Nutrition Facts

Selected: 100 g

170

KCAL / 100G

Carbs

30g

· 11% DV

Protein

4.5g

· 9% DV

Fat

3.5g

· 4% DV

Fiber

2.2g

· 8% DV

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

Calories come from: Carbs 71% · Protein 11% · Fat 18%

Gluten-Free Crepe Vitamins & Minerals

Vitamins

Biotin

2.5µg · 8% DV

B12

0.18µg · 8% DV

0.08mg · 7% DV

0.09mg · 7% DV

Minerals

Phosphorus

65mg · 9% DV

Selenium

4µg · 7% DV

Calcium

55mg · 6% DV

Iron

1mg · 6% DV

How Nutritious Is Gluten-Free Crepe?

Nutrient density

Medium

35/ 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

41/ 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.

Gluten-Free 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 Gluten-Free Crepe

To burn the 170 calories in 100 g:

🚶

42min

Walking (5 km/h)

🏃

17min

Running (8 km/h)

🚴

23min

Cycling

🏊

20min

Swimming

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

Is Gluten-Free 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 Gluten-Free Crepe Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Gluten-Free Crepe Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Gluten-Free Crepe Fat Profile

SATURATED

1.1g

MONOUNSATURATED

1.1g

POLYUNSATURATED

0.35g

⚖️

Omega 6:3 ratio 6.8:1

Above the ideal 4:1 (6.8:1).

Compare Gluten-Free Crepe

🥞vs🍚

Gluten-Free Crepe vs Bulgur Pilaf50 kcal more per 100 g

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Gluten-Free Crepe vs Whole wheat pasta46 kcal more per 100 g

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Gluten-Free Crepe vs Breadstick240 kcal fewer per 100 g

→🥞vs🥯

Gluten-Free Crepe vs Simit170 kcal fewer per 100 g

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Foods Similar to Gluten-Free Crepe

🍚

Bulgur Pilaf

120 kcal

🍝

Whole wheat pasta

124 kcal

🥖

Breadstick

410 kcal

🥯

Simit

340 kcal

🥣

Granola

450 kcal

🍚

Rice Pilaf

150 kcal

🍚

Basmati Rice Pilaf

140 kcal

🍝

Pasta (Boiled)

155 kcal

Frequently Asked Questions About Gluten-Free Crepe

What is a gluten-free crepe made of?

A gluten-free crepe is usually made with a gluten-free flour such as rice, buckwheat, or a prepared flour blend, plus eggs and milk. The batter should be thin enough to spread across the pan; recipes vary in whether they add sugar or butter.

How do you make a gluten-free crepe?

Whisk gluten-free flour with eggs and milk until the batter is smooth and pourable. Pour a thin layer into a lightly greased, preheated nonstick pan, swirl to spread it, and flip once the edges lift and the underside is set.

Why are my gluten-free crepes rubbery?

Gluten-free crepes can turn rubbery if the batter is overmixed or the crepes are cooked too long. Mix just until smooth, use a thin layer of batter, and take each crepe off the pan as soon as it is cooked through.

Can you make gluten-free crepes with oat flour?

Yes, oat flour can work in gluten-free crepes, though it may make them softer and more delicate than a rice-flour version. Use oats or oat flour labeled gluten-free if avoiding gluten for celiac disease, since oats can be cross-contaminated during processing.

What are the best fillings for a gluten-free crepe?

Gluten-free crepes work with both sweet and savory fillings. Try berries, yogurt, or chocolate for a sweet version, or sautéed vegetables, cheese, and eggs for a savory one; check sauces and packaged fillings for gluten if that matters to you.

Can you make gluten-free crepes ahead of time?

Yes, cooked gluten-free crepes can be made ahead and refrigerated in a covered container. Separate them with parchment so they do not stick together, then warm them briefly in a skillet; prolonged heating can make their edges dry.

How do you stop gluten-free crepes from sticking to the pan?

Use a good nonstick pan, preheat it over medium heat, and wipe on a thin film of oil or butter before adding the batter. If the crepe resists when you try to lift it, give it more time to set instead of forcing it.

Can you freeze gluten-free crepes?

Yes, gluten-free crepes freeze well once fully cooled. Stack them with parchment between each crepe, seal the stack in a freezer-safe bag, and thaw only what you need; separating them before freezing prevents tearing later.

Why do gluten-free crepes tear when I flip them?

Gluten-free crepes tear when they are too thin, not fully cooked, or lifted before their edges release. Let the first side set completely, loosen the edge with a flexible spatula, and flip gently; a slightly thicker batter can also be easier to handle.

Are gluten-free crepes safe for people with celiac disease?

They can be safe for people with celiac disease when every ingredient is gluten-free and the crepes are prepared without cross-contact. Use clean equipment and a clean cooking surface, and avoid shared pans or utensils that have touched wheat-based batter.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026