| Food database and calorie counter |
Source: Generic |
Crepes filled with Meat, Fish or Poultry (with Sauce)
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Nutrition Facts
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Serving Size 1 crepe with filling, with sauce
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| Amount Per Serving |
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Calories from Fat 150
Calories 290
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| % Daily Values* |
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Total Fat
16.72g
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26% |
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Saturated Fat
6.26g
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31% |
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Polyunsaturated Fat
2.116g
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Monounsaturated Fat
6.648g
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Cholesterol
109mg
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36% |
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Sodium
541mg
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23% |
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Potassium
271mg
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Total Carbohydrate
12.14g
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4% |
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Dietary Fiber
0.9g
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4% |
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Sugars
2.79g
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Protein
21.99g
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| Vitamin A
0% |
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Vitamin C
2% |
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| Calcium
17% |
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Iron
12% |
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| * |
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Values are based on USDA Nutrient Database SR18
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14%
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of RDI*
(290 calories)
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Calorie Breakdown:
Carbohydrate (17%)
Fat (52%)
Protein (31%)
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* Based on a RDI of 2000 calories
 Photos
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Nutrition summary:
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Calories
290
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Fat
16.72g
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Carbs
12.14g
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Protein
21.99g
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| There are 290 calories in 1 crepe with filling, with sauce of Crepes filled with Meat, Fish or Poultry (with Sauce). |
| Calorie breakdown: 52% fat, 17% carbs, 31% protein. |
Common Serving Sizes:
Related Types of Crepes:
See Also:
Contains these Ingredients:
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16 g Milk, cow's, fluid, other than whole, NS as to 2%, 1%, or skim (formerly milk, cow's, fluid, "lowfat", NS as to percent fat)
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19 g Milk, cow's, fluid, other than whole, NS as to 2%, 1%, or skim (formerly milk, cow's, fluid, "lowfat", NS as to percent fat)
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7 g White wheat flour (all purpose, bleached, enriched)
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14 g Beef chuck (blade roast, trimmed to 1/8" fat, cooked, braised)
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14 g Chicken meat (broilers or fryers, roasted)
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16 g Light tuna fish (drained solids in water, canned)
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7 g Mushrooms (drained solids, canned)
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1 g Pimento (canned)
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11 g Cheddar cheese
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12 g Egg (whole)
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4 g Blanched almonds
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2 g Margarine (regular, 80% fat with salt, stick)
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0 g Salt
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30 g Cream of chicken soup (canned, condensed)
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Food Search
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FatSecret members have recently eaten Crepes filled with Meat, Fish or Poultry (with Sauce) with these foods:
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on 07 December 2013
