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Source of fiber and protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
165
KCAL / 100G
Carbs
19.1g
· 46%
Protein
9.2g
· 22%
Fat
5.8g
· 32%
Fiber
4.6g
Vitamins
B12
0.42µg · 18% DV
Biotin
5.2µg · 17% DV
B1
0.18mg · 15% DV
B2
0.2mg · 15% DV
Minerals
Manganese
1mg · 43% DV
Selenium
17.5µg · 32% DV
Phosphorus
196mg · 28% DV
Magnesium
74mg · 18% 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.
Contains these allergens:
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
SATURATED
1.45g
MONOUNSATURATED
2.05g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 13.1:1
Above the ideal 4:1 (13.1:1).
Oat bran does not create the same elastic structure as regular flour, so the batter benefits from a short rest and a properly heated pan. Whisking the egg well and waiting until the underside is set before flipping also helps prevent tearing.
Use enough milk, yogurt, or water to make a pourable batter without making it overly thin. Stack cooked crepes and cover them briefly; the trapped steam helps keep them pliable.
Yes. Store cooked crepes in an airtight container in the refrigerator for 2–3 days, then reheat them briefly in a dry pan to refresh the texture.
Yes. Separate the crepes with parchment paper before freezing so they do not stick together. They can be reheated gently in a pan or microwave, even from frozen.
They work well both ways. Pair sweet versions with yogurt and fruit, or use savory fillings such as cheese, eggs, avocado, vegetables, or a bean spread.
Eggs, yogurt, cheese, or bean-based spreads add protein and make the meal more satisfying. Tomatoes, leafy greens, and other vegetables add freshness and variety, while fruit and plain yogurt suit a sweet version.
They can be a practical meal 1–2 hours before exercise if they sit well with your digestion. Choose a lighter filling before training, as very rich or fatty fillings may cause discomfort for some people.
Oat bran crepes tend to have a more pronounced grain flavor and may be less flexible than crepes made with refined wheat flour. Keeping the batter fairly thin or blending in a small amount of another flour can improve flexibility.
No. This oat bran crepe contains gluten and egg, so it is not suitable for people with celiac disease, gluten or wheat allergy, or egg allergy.
They can be included regularly as part of a varied eating pattern. It is still best to rotate grains and include a range of vegetables, fruits, and protein foods rather than relying on one recipe every day.
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.