crepes jambon fromage
Packaged product Sweets and Desserts bofrost
Crepes jambon fromage contains 129 kcal per 100 g.
Roughly 53% of its calories come from carbohydrates, with 27% from protein and 20% from fat (estimated with general energy factors).
That is less energy than the typical item in sweets and desserts on FoodFactly, where the median is 166 kcal per 100 g across 81 products.
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 | 129 kcal | |
| Total fat L | 2.8 g | 4% |
| Saturated fat L | 1.4 g | 7% |
| Sodium L | 0.29 mg | 0% |
| Total carbohydrates L | 17 g | 6% |
| Dietary fiber L | 0.8 g | 3% |
| Total sugars L | 3.3 g | |
| Added sugars L | 0.79 g | 2% |
| Protein L | 8.5 g | 17% |
% 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 27%
- Carbohydrates 53%
- Fat 20%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Nutritional insights
- Protein8.5 gabove the median for sweets and desserts (median 7.1 g)
- Fiber0.8 gin the lowest quarter of sweets and desserts (median 0.9 g)
- Sugars3.3 gabove the median for sweets and desserts (median 3.1 g)
- Fat2.8 gin the lowest quarter of sweets and desserts (median 6.8 g)
- Saturated fat1.4 gin the lowest quarter of sweets and desserts (median 1.9 g)
- Sodium0.29 mgin the lowest quarter of sweets and desserts (median 360 mg)
- Protein per 100 kcal6.6 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- bofrost
- Barcode
- 69062063
- Quantity
- 500g
- Category
- Crepes au jambon
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Garniture sauce béchamel 60% ( eau , jam - bon cuit supérieur 24% (jambon de porc, sel, sirop de glucose, dextrose, antioxydant (ascorbate de sodium), conservateur (nitrite de sodium)), farine de blé, lait écrémé en poudre, huile de tournesol, emmental 4% (lait, sel, ferments, coagulant), crème fraîche, comté 0,6% (lait , ferments, sel, présure), sel, poivre blanc, muscade), pâte 40% ( eau , farine de blé, oeuf, lait écrémé en poudre, huile de tournesol, dextrose, sel, sucre). Viande de porc : Origine : France. (Traces de céleri)
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Wheat flourSunflower oilCreamSaltGlucose syrupMilkEggSugar
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Crêpes paysannes Toupargel | 128 | 7.7 g | 17 g | 3 g |
| 2 Crêpes champignons jambon Verrière Traiteur | 128 | 5.9 g | 12.3 g | 6 g |
| Crêpes Jambon Emmental Picard | 127 | 6.8 g | 18 g | 2.8 g |
| 10 Crêpes Jambon Emmental Picard | 127 | 6.8 g | 18 g | 2.8 g |
| Crêpe jambon et emmental 20x50g U | 125 | 6.7 g | 18 g | 2.7 g |
| 20 Crêpes Jambon - Fromage, 1 Kilo, Marque Cora Cora | 124 | 7.5 g | 18 g | 2.2 g |
| Crêpe jambon Salaisons des Béliers | 138 | 6.8 g | 15 g | 5.2 g |
| 20 Crêpes Jambon emmental Marque Repère | 120 | 7.3 g | 18 g | 2.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 69062063. License: ODbL 1.0 (Open Food Facts). Source record dated April 26, 2026. Imported November 6, 2026.
Last updated: . Data quality score: 85/100 (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.