1 piece (medium) of Vegetable crepe roll (180 g) has 302 calories. That works out to 168 calories per 100 g. It contains 34 g of carbs, 10.4 g of protein, 13.7 g of fat and 3.8 g of fiber. Its 16.2 µg of Selenium covers 29% of the Daily Value. Its glycemic index is 49 (low), so it raises blood sugar slowly.

What is Vegetable crepe roll?

A vegetable crepe roll is made by filling a thin, cooked crepe with vegetables and rolling it up. It is a flexible home-style dish rather than a recipe tied to one particular place: the filling can change with the season or whatever vegetables are on hand.

Serve it warm or at room temperature as a light lunch, brunch dish or savoury snack; a fresh salad or a spoonful of yoghurt makes an easy accompaniment. The crepe provides most of the carbohydrates, while the vegetables contribute some fibre. With 5.8 g of protein per 100 g, it is not especially protein-rich on its own, so you could pair it with beans, eggs or yoghurt for a more substantial meal.

Vegetable crepe roll Nutrition Facts

Selected: 100 g

168

KCAL / 100G

Carbs

18.9g

· 7% DV

Protein

5.8g

· 12% DV

Fat

7.6g

· 10% DV

Fiber

2.1g

· 8% DV

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

Calories come from: Carbs 45% · Protein 14% · Fat 41%

Vegetable crepe roll Vitamins & Minerals

Vitamins

Biotin

4µg · 13% DV

Vitamin K

14µg · 12% DV

0.12mg · 9% DV

0.09mg · 8% DV

Minerals

Selenium

9µg · 16% DV

Phosphorus

96mg · 14% DV

Sodium

290mg · 13% DV

Zinc

1mg · 9% DV

How Nutritious Is Vegetable crepe roll?

Nutrient density

Medium

39/ 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

42/ 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.

Vegetable crepe roll Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

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

How to Burn Off Vegetable crepe roll

To burn the 168 calories in 100 g:

🚶

42min

Walking (5 km/h)

🏃

17min

Running (8 km/h)

🚴

23min

Cycling

🏊

20min

Swimming

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

Is Vegetable crepe roll 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 Vegetable crepe roll 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 Vegetable crepe roll Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

— Not suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Vegetable crepe roll Fat Profile

SATURATED

1.9g

MONOUNSATURATED

2.6g

POLYUNSATURATED

1.4g

⚖️

Omega 6:3 ratio 29.5:1

Above the ideal 4:1 (29.5:1).

Compare Vegetable crepe roll

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Vegetable crepe roll vs Protein Bar182 kcal fewer per 100 g

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Foods Similar to Vegetable crepe roll

🧴

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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🍟

French Fries

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Frequently Asked Questions About Vegetable crepe roll

How do you make a vegetable crepe roll?

A vegetable crepe roll is made by filling thin cooked crepes with prepared vegetables and rolling them up. Let the crepes cool before filling, then roll snugly and slice; warm crepes are more likely to tear.

What vegetables work best in a vegetable crepe roll?

Spinach, mushrooms, peppers, zucchini and grated carrot all work well in a vegetable crepe roll. Cook watery vegetables first and drain or evaporate excess moisture, since a wet filling can make the crepe soggy and difficult to roll.

How do you stop a vegetable crepe roll from falling apart?

To keep a vegetable crepe roll intact, use a crepe that is flexible rather than crisp, and avoid overfilling it. Spread the filling in an even layer, leave a narrow border, and rest the seam side down before slicing.

Can you make vegetable crepe rolls ahead of time?

Yes, vegetable crepe rolls can be assembled ahead and refrigerated in a covered container. For the neatest slices, chill the whole roll and cut it shortly before serving; keep any moist sauces separate until then.

Can you freeze a vegetable crepe roll?

Yes, you can freeze a vegetable crepe roll, although thawed vegetables may release moisture and soften the crepe. Wrap individual portions airtight, thaw them in the refrigerator, and reheat covered so the outside does not dry out.

What sauce goes with a vegetable crepe roll?

A yogurt and herb sauce, garlic yogurt, or a light tomato sauce pairs well with a vegetable crepe roll. Serve the sauce alongside rather than spreading on too much before rolling, which can make the crepe slippery.

Can you eat a vegetable crepe roll cold?

Yes, a vegetable crepe roll can be served cold, making it convenient for a packed lunch or picnic. Keep it chilled until serving, especially if its filling includes dairy, and use well-drained vegetables to preserve the texture.

How do you reheat a vegetable crepe roll without drying it out?

Reheat a vegetable crepe roll gently in a covered skillet over low heat, turning it once if needed. You can also warm it in the oven under foil; uncovered high heat can dry the crepe before the filling warms through.

What can you serve with a vegetable crepe roll?

Serve a vegetable crepe roll with a crisp green salad, soup, or roasted vegetables for a fuller meal. A fresh, crunchy side balances the soft crepe and filling without competing with their flavor.

Can you use leftover vegetables in a vegetable crepe roll?

Yes, cooked leftover vegetables are useful in a vegetable crepe roll. Chop them into small pieces, heat them through, and remove excess liquid before filling so larger chunks or pooled juices do not split the crepe.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026