1 piece (medium) of Spinach crepe (90 g) has 108 calories. That works out to 120 calories per 100 g. It contains 14.2 g of carbs, 4.7 g of protein, 3.7 g of fat and 2 g of fiber. Its 108 µg of Vitamin K covers 90% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.

What is Spinach crepe?

A spinach crepe is a thin, pan-cooked pancake made with spinach mixed into the batter, either finely chopped or puréed. Crepes come from France, while spinach versions are an easy savoury variation made in home kitchens in many places.

Its soft, pliable texture and mild leafy flavour work well with a filling of cheese or mushrooms, or simply folded and served alongside a salad. In France, crepes are often enjoyed as a light meal; elsewhere, they fit just as easily into brunch or a quick lunch. Spinach adds some fibre and micronutrients, while the crepe itself is a moderate-calorie option. For a lighter plate, keep the filling simple and pair it with fresh salad or plain yogurt.

Spinach crepe Nutrition Facts

Selected: 100 g

120

KCAL / 100G

Carbs

15.8g

· 6% DV

Protein

5.2g

· 10% DV

Fat

4.1g

· 5% DV

Fiber

2.2g

· 8% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 52% · Protein 17% · Fat 31%

Spinach crepe Vitamins & Minerals

Vitamins

Vitamin K

120µg · 100% DV

Vitamin A

250µg · 28% DV

Folate

65µg · 16% DV

Biotin

4.5µg · 15% DV

Minerals

Iron

2mg · 11% DV

Phosphorus

70mg · 10% DV

Calcium

85mg · 9% DV

Zinc

1mg · 9% DV

How Nutritious Is Spinach crepe?

Nutrient density

Medium

55/ 100

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

47/ 100

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.

Spinach crepe Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Spinach crepe

To burn the 120 calories in 100 g:

🚶

30min

Walking (5 km/h)

🏃

12min

Running (8 km/h)

🚴

16min

Cycling

🏊

14min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Spinach crepe Processed?

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.

Does Spinach crepe Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Spinach crepe Good For?

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

Spinach crepe Fat Profile

SATURATED

1.2g

MONOUNSATURATED

1.4g

POLYUNSATURATED

0.4g

⚖️

Omega 6:3 ratio 4.6:1

Above the ideal 4:1 (4.6:1).

Compare Spinach crepe

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Foods Similar to Spinach crepe

🧴

Hawthorn Vinegar

18 kcal

🌯

Tantuni

210 kcal

🌯

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195 kcal

🍫

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350 kcal

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290 kcal

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Frequently Asked Questions About Spinach crepe

How do you make a spinach crepe?

Blend or finely chop spinach, then whisk it into a batter of flour, egg, milk and a little salt. Pour a thin layer into a lightly oiled, preheated pan and cook until set, flipping once to brown the other side.

What filling goes well in a spinach crepe?

Spinach crepes pair well with feta, ricotta, mushrooms, sautéed onions or cooked chicken. Add the filling while the crepe is warm, then fold or roll it; briefly heat filled crepes in the pan if you want melted cheese.

Can you use frozen spinach in a spinach crepe?

Yes. Thaw frozen spinach completely and squeeze out as much water as possible before adding it to the batter. Excess moisture can make the batter too loose and the crepes harder to flip.

Why does my spinach crepe tear when I flip it?

A spinach crepe often tears when it is flipped before the first side has set, or when the batter is too wet. Let the surface turn mostly matte, loosen the edges with a thin spatula, and squeeze excess liquid from the spinach.

What should you serve with a spinach crepe?

Serve a spinach crepe with a crisp salad, roasted vegetables or soup for a meal. For brunch, pair it with eggs or fresh fruit. A spoonful of yogurt or a light herb sauce complements the spinach without overpowering it.

How do you store leftover spinach crepes?

Store cooked spinach crepes in an airtight container in the refrigerator for up to 3 days. Keep them plain or with their filling, and reheat until hot in a skillet or microwave; filled crepes may soften as they sit.

Can you freeze spinach crepes?

Yes. Cool plain spinach crepes, stack them with parchment between each one, and seal them in a freezer-safe bag or container. Thaw in the refrigerator and warm in a skillet; filled crepes can become softer after freezing.

Are spinach crepes healthy?

Spinach crepes can be a nourishing meal, especially when paired with a protein-rich filling and vegetables. Their overall nutritional value changes with the batter, filling and cooking fat, so a cheese-heavy or creamy filling makes them richer.

Can spinach crepe batter be made ahead?

Yes, prepare the batter ahead and keep it covered in the refrigerator overnight. Stir it before cooking, since the spinach and flour may settle. If it has thickened, loosen it with a small splash of milk.

Do you need to cook spinach before putting it in a spinach crepe?

No, finely chopped raw spinach can go straight into spinach crepe batter. Sautéing it first gives a softer texture, but squeeze or drain away released liquid before mixing it in so the crepes stay thin and easy to handle.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 27, 2026