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Buckwheat crepe Calories
Thin crepe made with buckwheat flour, naturally gluten-free
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 piece (medium) of Buckwheat crepe (60 g) has 109 calories. That works out to 182 calories per 100 g. It contains 17.9 g of carbs, 3.4 g of protein, 2.8 g of fat and 1.6 g of fiber. Its 0.3 mg of Manganese covers 14% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Buckwheat crepe Nutrition Facts
Selected: 1 piece (medium) · 60 g
109
KCAL / 60G
Carbs
17.9g
· 7% DV
Protein
3.4g
· 7% DV
Fat
2.8g
· 4% DV
Fiber
1.6g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 12% · Fat 23%
Buckwheat crepe nutrition facts table · 1 piece (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 109 kcal | |
| Total fat | 2.8 g | 4% |
| Saturated fat | 0.57 g | 3% |
| Trans fat | 0.01 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 17.9 g | 7% |
| Fiber | 1.6 g | 6% |
| Protein | 3.4 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 Buckwheat crepe?
| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 60 g | 109 kcal |
| 1 piece (thin) | 30 g | 55 kcal |
| 1 piece (small) | 40 g | 73 kcal |
| 1 piece (large) | 85 g | 155 kcal |
| 1 piece (thick) | 90 g | 164 kcal |
| 1 cup (shredded) | 95 g | 173 kcal |
| 100 g | 100 g | 182 kcal |
| 2 piece (double) | 120 g | 218 kcal |
| 1 serving (large) | 180 g | 328 kcal |
Calculated from 182 calories per 100 g.
Frequently Asked Questions About Buckwheat crepe
What is a buckwheat crepe made of?
A buckwheat crepe is made with buckwheat flour and liquid, commonly water or milk; many home recipes also use egg and a little salt. Breton-style galettes are often simpler, using buckwheat flour, water and salt, then served with savory fillings.
Is a buckwheat crepe the same as a Breton galette?
Not always. A Breton galette usually refers to a savory, thin pancake made primarily with buckwheat flour, while buckwheat crepe can describe a wider range of recipes, including softer versions made with milk or egg and sweet fillings.
How do you stop a buckwheat crepe from breaking?
Let the first side of a buckwheat crepe set fully before turning it, and use a wide spatula. Buckwheat batter has less elasticity than wheat-based batter, so pouring it too thin or flipping it too early makes the crepe more likely to tear.
What fillings go well in a buckwheat crepe?
Savory fillings such as ham, cheese, mushrooms, spinach and eggs pair especially well with a buckwheat crepe. For a sweet version, try berries, sliced pear, yogurt or chocolate; add moist fillings just before serving so the crepe does not turn soggy.
Does buckwheat crepe batter need to rest?
Resting buckwheat crepe batter helps the flour absorb the liquid, making it easier to spread evenly in the pan. Stir the batter again before cooking, since it can thicken as it sits, and loosen it with a little water or milk if needed.
Why is my buckwheat crepe bitter?
A buckwheat crepe can taste bitter when the flour itself has a strong, earthy flavor or when the crepe is overcooked. Use fresh flour, avoid scorching the pan, and balance the flavor with a mild filling such as cheese, egg or fruit.
Can you make a buckwheat crepe with only buckwheat flour?
Yes, a buckwheat crepe can be made with buckwheat flour alone, especially in galette-style recipes. Because the batter lacks wheat gluten, it may be more fragile; spreading it evenly and allowing it to cook through before flipping are particularly important.
How do you keep buckwheat crepes warm for serving?
Stack cooked buckwheat crepes on a plate and cover them loosely with foil or a clean towel while you finish the batch. Keep them in a low oven if needed, but avoid prolonged heating because thin crepes can dry out quickly.
Can you make buckwheat crepes ahead of time?
Yes, you can cook buckwheat crepes ahead and refrigerate them in a covered container with baking paper between each crepe. Reheat the stack briefly in a skillet or microwave, then add fillings; storing them already filled can make them soggy.
How do you make a buckwheat crepe crisp at the edges?
For crisp-edged buckwheat crepes, spread a thin layer of batter over a well-heated, lightly greased pan and let the edges cook undisturbed. A little extra cooking time browns and crisps the rim, while a thick batter makes the whole crepe softer.
Buckwheat crepe Vitamins & Minerals
Vitamins
Biotin
1.8µg · 6% DV
B3
0.84mg · 5% DV
B2
0.07mg · 5% DV
B1
0.05mg · 4% DV
Minerals
Manganese
0.31mg · 13% DV
Phosphorus
71mg · 10% DV
Copper
0.08mg · 9% DV
Selenium
4.86µg · 9% DV
Sodium
126mg · 5% DV
Potassium ⭐
79mg · 2% DV
Buckwheat crepe Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Buckwheat crepe
To burn the 109 calories in 1 piece (medium) (60 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 Buckwheat crepe?
Buckwheat crepe is a thin pancake made with buckwheat flour, a ground seed flour rather than wheat flour. Buckwheat crepes are especially associated with Brittany in France, where savoury versions are often called galettes; recipes elsewhere may add eggs or milk to the batter. Buckwheat itself is naturally gluten-free, though the ingredients in a particular recipe can vary.
The crepe is tender and flexible, with a pleasantly earthy, faintly nutty flavour. In Brittany it is commonly folded around savoury fillings such as ham, cheese or egg, while sweet toppings also work well; English-speaking cooks often serve it for brunch or a light meal. It provides 2.7 g of fibre per 100 g. Pair it with vegetables or fruit for a balanced plate, or keep the filling simple for a lighter meal.
How Nutritious Is Buckwheat 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 Buckwheat 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 Buckwheat crepe Contain Allergens?
Contains these allergens:
Which Diets Is Buckwheat 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
Buckwheat crepe Fat Profile
SATURATED
0.57g
MONOUNSATURATED
0.87g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 23.5:1
Above the ideal 4:1 (23.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.