Crepe jambon fromage
Packaged product Sweets and Desserts Leclerc
Crepe jambon fromage contains 158 kcal per 100 g.
Roughly 47% of its calories come from carbohydrates, with 39% from fat and 14% from protein (estimated with general energy factors).
That is close to the median for sweets and desserts on FoodFactly (166 kcal per 100 g).
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 158 kcal | |
| Total fat L | 6.7 g | 9% |
| Saturated fat L | 1.3 g | 7% |
| Sodium L | 40 mg | 2% |
| Total carbohydrates L | 18 g | 7% |
| Dietary fiber | not reported | |
| Total sugars L | 4.2 g | |
| Added sugars L | 0.27 g | 0.5% |
| Protein L | 5.5 g | 11% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 14%
- Carbohydrates 47%
- Fat 39%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein5.5 gin the lowest quarter of sweets and desserts (median 7.1 g)
- Sugars4.2 gin the top quarter of sweets and desserts (median 3.1 g)
- Fat6.7 gbelow the median for sweets and desserts (median 6.8 g)
- Saturated fat1.3 gin the lowest quarter of sweets and desserts (median 1.9 g)
- Sodium40 mgin the lowest quarter of sweets and desserts (median 360 mg)
- Protein per 100 kcal3.5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Leclerc
- Barcode
- 0202564012790
- Category
- Crepes au jambon
- Nutri-Score
- B as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
crêpes jambon fromage (Garniture 52%•. eau, farine de BLE, jambon (4%) (jambon de porc, couenne, eau, sel, gélatine, stabilisants: carraghénanes-E450, LACTOSE, sirop de glucose, dextrose, arômes, conservateurs: E316-E250), LACTOSE et protéines de LAIT - LAIT écrémé en poudre, huile de tournesol, épaule cuite (2%) (épaule de porc, eau, sirop de glucose. sel, gélatine, stabilisants: E450, carraghénanes, LACTOSE, dextrose, arômes, conservateurs: E301-E250), emmental (1%), sel, poivre, muscade, arôme naturel. Pâte 48%: eau, farine de BLE, OEUFS frais entiers, LACTOSE et protéines de LAIT. farine de SEIGLE, huile de tournesol, poudres à lever: E450 et E500, sel, colorant: caramel E150b).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSunflower oilSaltEggGlucose syrup
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Crêpes Jambon Fromage Cora | 159 | 5.7 g | 19.9 g | 6 g |
| Crêpes jambon fromage Tous les jours | 159 | 4.9 g | 19 g | 7 g |
| 6 Crêpes Roulées Jambon, Fromage & Champignons Findus | 157 | 6.8 g | 19 g | 5.7 g |
| Crêpes Fourrées Jambon Fromage Le prix gagnant | 157 | 5.1 g | 20 g | 6.1 g |
| Crêpes jambon emmental Toque du Chef | 157 | 5.6 g | 17 g | 6.9 g |
| Crêpes jambon emmental Thiriet | 160 | 8.6 g | 17 g | 6.3 g |
| Crêpes jambon Netto | 156 | 6.2 g | 18 g | 6.3 g |
| 10 Crêpes jambon fromage U | 155 | 6.8 g | 17.8 g | 6.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0202564012790. License: ODbL 1.0 (Open Food Facts). Source record dated March 23, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 80/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.