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Source of carbohydrate and energy
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Thin small pancake (35 g) has 79 calories. That works out to 227 calories per 100 g. It contains 9.9 g of carbs, 2.2 g of protein, 3.4 g of fat and 0.3 g of fiber. Its 5.3 µg of Selenium covers 10% of the Daily Value. Its glycemic index is 67 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (small) · 35 g
79
KCAL / 35G
Carbs
9.9g
· 4% DV
Protein
2.2g
· 4% DV
Fat
3.4g
· 4% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 11% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 79 kcal | |
| Total fat | 3.4 g | 4% |
| Saturated fat | 0.86 g | 4% |
| Trans fat | 0.04 g | |
| Sodium | 154 mg | 7% |
| Total carbohydrate | 9.9 g | 4% |
| Fiber | 0.3 g | 1% |
| Protein | 2.2 g | 4% |
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 (small) | 35 g | 79 kcal |
| 1 piece (mini) | 25 g | 57 kcal |
| 1 piece (thin) | 30 g | 68 kcal |
| 1 piece (medium) | 45 g | 102 kcal |
| 1 piece (large) | 60 g | 136 kcal |
| 2 piece (double) | 70 g | 159 kcal |
| 100 g | 100 g | 227 kcal |
| 3 piece (triple) | 105 g | 238 kcal |
| 1 serving (medium) | 105 g | 238 kcal |
Calculated from 227 calories per 100 g.
A thin small pancake is often called a crêpe, especially when it is soft, flexible, and made without a raising agent. The name varies by recipe and region, but it is different from the thicker, fluffier American-style pancake.
To make thin small pancakes without lumps, whisk the flour with the eggs first, then gradually whisk in the milk until smooth. Letting the batter stand briefly also helps the flour hydrate; strain it if small lumps remain.
Thin small pancakes often turn rubbery when the batter is overmixed or they are cooked for too long. Mix just until smooth, use medium heat, and take each pancake off the pan as soon as it is set and lightly browned.
Resting thin small pancake batter is helpful but not essential. A short rest lets the flour absorb liquid and can make the cooked pancakes more tender and less prone to tearing. Stir the batter gently before pouring it into the pan.
A flat, nonstick skillet or a crêpe pan works best for a thin small pancake because the batter spreads easily and releases cleanly. Warm the pan over medium heat and lightly grease it; excessive heat can brown the outside before the center sets.
Yes, thin small pancakes can be made ahead. Cool them, stack them with parchment between each one, and refrigerate them in a covered container for about two days. Reheat the stack gently in a skillet or microwave before serving.
A thin small pancake pairs well with both sweet and savory fillings. Try fruit, jam, or yogurt for a sweet version, or cooked vegetables, cheese, or egg for a savory one. Add moist fillings just before serving to keep the pancake from becoming soggy.
Keep thin small pancakes warm by stacking them on a heatproof plate and covering them loosely with foil in a low oven. Avoid sealing in too much steam, which can make their edges soft and damp.
Yes, thin small pancakes freeze well when separated with parchment so they do not stick together. Place the stack in a sealed freezer bag, thaw it in the refrigerator, and reheat the pancakes in a skillet or microwave.
Yes, thin small pancakes can be made with water or an unsweetened plant-based drink instead of milk. The flavor and browning may change slightly, so lightly grease the pan and cook one test pancake before making the full batch.
Vitamins
B1
0.08mg · 7% DV
B2
0.08mg · 6% DV
Biotin
1.47µg · 5% DV
B12
0.11µg · 5% DV
Minerals
Selenium
5.28µg · 10% DV
Phosphorus
56mg · 8% DV
Sodium
154mg · 7% DV
Calcium
47mg · 5% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 79 calories in 1 piece (small) (35 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 Thin small pancake is made by cooking a pourable batter of flour, milk and eggs in a thin layer in a pan. This style of crêpe is closely associated with Brittany in France, where it may be served sweet or savoury. Its delicate, soft texture makes it easy to fold or roll around fillings. In English-speaking homes, it works for breakfast or brunch with fruit, jam or yoghurt; savoury fillings such as cheese and vegetables make it a light lunch. It supplies carbohydrate and energy, with little fibre. For a more filling version, use some wholemeal flour and add fruit or a protein-rich filling.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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
0.86g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.55g
Omega 6:3 ratio 16.7:1
Above the ideal 4:1 (16.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.