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Contains pistachios, protein, and unsaturated fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Pistachio crepe has 280 calories. It contains 29.4 g of carbs, 8.1 g of protein, 14.6 g of fat and 2.4 g of fiber. Its 0.3 mg of Copper covers 31% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
280
KCAL / 100G
Carbs
29.4g
· 11% DV
Protein
8.1g
· 16% DV
Fat
14.6g
· 19% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 12% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 280 kcal | |
| Total fat | 14.6 g | 19% |
| Saturated fat | 4.1 g | 21% |
| Trans fat | 0.12 g | |
| Sodium | 230 mg | 10% |
| Total carbohydrate | 29.4 g | 11% |
| Fiber | 2.4 g | 9% |
| Protein | 8.1 g | 16% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 280 kcal |
| 1 piece (mini) | 35 g | 98 kcal |
| 1 piece (small) | 55 g | 154 kcal |
| 1 piece (thin) | 65 g | 182 kcal |
| 100 g | 100 g | 280 kcal |
| 1 piece (thick) | 130 g | 364 kcal |
| 1 piece (large) | 145 g | 406 kcal |
| 1 piece (extra large) | 190 g | 532 kcal |
| 2 piece (double) | 200 g | 560 kcal |
Calculated from 280 calories per 100 g.
A pistachio crepe is made by filling a thin, cooked crepe with pistachio paste, cream, or chopped pistachios. Fold or roll it around the filling, then serve warm with optional fruit or a light drizzle of sauce.
A pistachio crepe contains crepe batter and pistachios, while the filling varies by recipe. It may use pistachio paste, a creamy filling, or chopped nuts, with toppings such as fruit or chocolate added separately.
No, a pistachio crepe is not the same as Turkish katmer. Crepes are thin pancakes cooked in a pan, while katmer is made with layered, stretched dough and is traditionally filled with pistachios and clotted cream.
A pistachio crepe is most often served as a dessert, but it can also be eaten at breakfast. For dessert, pair it with fruit or chocolate; for breakfast, use a less-sweet filling and keep the toppings simple.
Fresh berries, sliced fruit, or plain yogurt go well with a pistachio crepe. These pairings complement the nutty filling without overwhelming it; coffee or tea also makes a simple drink to serve alongside.
Chocolate sauce, honey, and fruit sauce can all go with a pistachio crepe. Use a small amount so the sauce does not hide the pistachio flavor, or skip it and finish with chopped nuts.
Use a thick, spreadable filling in a pistachio crepe rather than a runny one. Spread it in the center, leave a clear border around the edges, and fold the crepe snugly before serving.
Yes, you can mix pistachio crepe batter ahead and refrigerate it until you are ready to cook. For the best texture, cook the crepes close to serving time and add the filling just before serving.
A filled pistachio crepe will usually keep for about two days in a covered container in the refrigerator. If it contains a perishable cream filling, keep it chilled and discard it if its smell or appearance changes.
Yes, pistachio crepes can be frozen, though creamy fillings may change texture after thawing. For a better result, freeze the cooked crepes without filling, separated by parchment, then thaw in the refrigerator and warm in a pan.
Vitamins
B2
0.24mg · 18% DV
B12
0.42µg · 18% DV
Biotin
5.1µg · 17% DV
B1
0.18mg · 15% DV
Minerals
Copper
0.28mg · 31% DV
Phosphorus
167mg · 24% DV
Selenium
13µg · 24% DV
Manganese
0.29mg · 13% DV
Sodium
230mg · 10% DV
Potassium ⭐
212mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 280 calories in 100 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.
Pistachio crepe is a sweet, French-inspired take on the thin crêpe, made from a simple flour, egg and milk batter and filled or topped with pistachios. Recipes vary: the nuts may be ground into a paste, sprinkled over the crepe, or paired with other sweet additions. The result is tender and pliable, with the pistachios bringing a fragrant, lightly rich flavour.
It is often served as a dessert or café-style treat, either folded or rolled, and works well with fresh fruit or a little yoghurt. Alongside carbohydrates, it provides some protein and unsaturated fats from the nuts; a 100 g serving contains 8.1 g of protein. For a less rich serving, use a modest amount of filling and let the pistachio flavour stand on its own.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.1g
MONOUNSATURATED
6.25g
POLYUNSATURATED
3.35g
Omega 6:3 ratio 39.4:1
Above the ideal 4:1 (39.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.