Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Thin crepe made with lactose-free milk
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Lactose-Free Milk Crepe (55 g) has 95 calories. That works out to 173 calories per 100 g. It contains 13 g of carbs, 3.4 g of protein, 3.4 g of fat and 0.6 g of fiber. Its 8.4 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 69 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 55 g
95
KCAL / 55G
Carbs
13g
· 5% DV
Protein
3.4g
· 7% DV
Fat
3.4g
· 4% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 14% · Fat 32%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 95 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 1.26 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 112 mg | 5% |
| Total carbohydrate | 13 g | 5% |
| Fiber | 0.6 g | 2% |
| 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.
Log this food in EatBetter
100,000+ people use it
📸 Scan the code to get the app free.

| 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.
A lactose-free milk crepe is made by whisking lactose-free milk with flour, egg and a little oil until smooth. Pour a thin layer into a lightly greased, heated pan, then flip it once the edges lift and the underside is set.
Yes, a lactose-free milk crepe is generally suitable for people with lactose intolerance because the milk used has had its lactose broken down. Check the filling too, since cheese, cream or other additions may contain lactose.
A lactose-free milk crepe can taste slightly sweeter than one made with regular milk. Lactase breaks lactose into simpler sugars, which taste sweeter, but the difference is usually subtle and the crepe can be used in the same sweet or savory dishes.
A lactose-free milk crepe can tear if the batter is too thin, the pan is not hot enough or you flip it before the edges set. Let the crepe release from the pan, then turn it gently with a thin spatula.
A lactose-free milk crepe works with both sweet and savory fillings. Try fruit, jam or nut butter for a sweet version, or eggs, vegetables and meat for a savory one. The lactose-free milk does not make dairy-based fillings lactose-free.
Yes, you can make a lactose-free milk crepe without eggs, though it may be more delicate and harder to flip. Use a suitable egg substitute or a batter recipe designed to bind without eggs, and allow the crepe to set well before turning.
Yes, lactose-free milk crepe batter can be covered and refrigerated overnight. Stir it well before cooking because flour may settle, and add a little more lactose-free milk if it has thickened. Do not leave batter containing raw egg at room temperature.
Store leftover lactose-free milk crepes in a covered container in the refrigerator once they have cooled. Place baking paper between them to prevent sticking. Keep filled crepes covered as well and reheat them thoroughly before eating.
Yes, lactose-free milk crepes freeze well when stacked with baking paper between each one and sealed in an airtight container or bag. Thaw them before reheating in a pan or microwave. Filled crepes may become softer after freezing.
No, a lactose-free milk crepe is not dairy-free: lactose-free milk is still made from milk and contains milk proteins. Removing or breaking down lactose does not make it safe for someone with a milk allergy or a dairy-free diet.
Vitamins
B2
0.13mg · 10% DV
B12
0.21µg · 9% DV
B1
0.1mg · 8% DV
Biotin
2.26µg · 8% DV
Minerals
Selenium
8.36µg · 15% DV
Phosphorus
67mg · 10% DV
Iodine
10µg · 7% DV
Calcium
58mg · 6% DV
Sodium
112mg · 5% DV
Potassium ⭐
62mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
A lactose-free milk crepe is a thin French-style pancake made from flour, egg and lactose-free milk, cooked in a lightly greased pan. The milk choice changes the recipe’s lactose content, while the crepe keeps its familiar soft, flexible texture.
In France, crepes are often served folded or rolled with sweet fillings, while savoury versions are also popular; elsewhere, they show up at breakfast, brunch or as a simple dessert. They are mainly a source of carbohydrates, with some protein and fat, and are easy to adapt to what you have on hand. Try fresh fruit or plain yoghurt for a less sugary topping, or add a savoury filling for a more substantial meal.
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.
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.
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
1.26g
MONOUNSATURATED
1.29g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.