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Plant-based protein, fiber, gluten-free, source of iron and folate
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
140
KCAL / 100G
Carbs
22.5g
· 66%
Protein
8.8g
· 26%
Fat
1.2g
· 8%
Fiber
5.7g
Vitamins
Folate
110µg · 28% DV
B1
0.23mg · 19% DV
B6
0.22mg · 13% DV
B5
0.5mg · 10% DV
Minerals
Phosphorus
180mg · 26% DV
Iron
3mg · 17% DV
Zinc
1mg · 9% DV
Potassium ⭐
320mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ 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
SATURATED
0.18g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.34g
Omega 6:3 ratio 4.6:1
Above the ideal 4:1 (4.6:1).
It usually sticks when the pan is not hot enough or the batter is too thin. A well-heated nonstick pan and a short resting time for the batter often help.
Yes, cooked lentil crepes can usually be kept in the fridge for 2–3 days in a sealed container. Placing parchment between them helps prevent sticking.
Yes, they freeze well once cooked. Freezing them with separators makes reheating easier and helps preserve their texture.
They can work at either time depending on portion size and what you eat with them. After training, pairing them with an extra protein source such as yogurt, tofu, or eggs can make the meal more supportive of recovery.
Vegetables, a yogurt-based sauce, cheese, eggs, or avocado all pair well. These additions can make the meal more filling and round out the protein, fiber, and fat balance.
Lentil crepes are usually denser, more filling, and have a mild legume flavor. They tend to suit savory fillings more naturally than classic wheat-based crepes.
They can in some people because lentils are a legume. Soaking the lentils well, changing the soaking water, and avoiding an overly thick batter may make them easier to digest.
Generally yes, especially when made soft and easy to chew. If they are new to the child, start simply and watch for individual tolerance.
No, they are flexible enough for different meals. They can be used as a wrap, a light lunch, or a side with soup or salad.
No, a healthy food can still be overeaten. Portion size, fillings, sauces, and the rest of the meal still matter.
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.