Crepes
Moderate nutritional value
Тонкий французский блин, сладкий или сытный.
Крепы — тонкие французские блинчики со сладкой (нутелла, фрукты) или сытной (сыр, ветчина) начинкой. Умеренные углеводы; можно сбалансировать белком и фруктами.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 7g | 12.5% |
| Fat | 8g | 11.4% |
| Carbs | 33g | 11.0% |
| Simple Sugars | 11.55g | Estimate |
| Complex Carbs | 20.45g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 48g | 1.9% |
| Calories | 230 | 10.2% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2.8 | g | 14.0% |
| Monounsaturated | 3.2 | g | 12.8% |
| Polyunsaturated | 2 | g | 15.4% |
| Omega-3 | 0.6 | g | Estimate |
| Omega-6 | 1.4 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Plain flour 140 g
- Eggs 2
- Milk 300 ml
- Butter, melted 30 g
- Sugar 1 tbsp
- Salt a pinch
- Extra butter for the pan as needed
Instructions
- 1
Whisk the flour, eggs, sugar and salt with a little of the milk into a smooth paste.
- 2
Gradually whisk in the remaining milk and the melted butter to make a thin, lump-free batter.
- 3
Rest the batter 30 minutes so the crepes turn out tender.
- 4
Heat a lightly buttered non-stick pan over medium heat.
- 5
Pour in a small ladle of batter and swirl to coat the pan in a thin, even layer.
- 6
Cook about 1 minute until the edges lift and the underside is golden, then flip and cook 30 seconds more.
- 7
Repeat with the rest of the batter, then serve folded with your choice of sweet or savoury filling.