Crepes Suzette

Nutrition Facts

Serving Size 1 CREPE
Calories 649
Calories from Fat 14.2
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 40.1g
62%
Sat. Fat 19.4g
- - -%
Trans Fat 1.1g
Cholesterol 124.7mg
- - -%
Sodium 194mg
8%
Tot. Carb. 50g
15%
Dietary Fiber 0.5g
2%
Sugars 26.3g
   Includes 14.2g Added Sugars
0%
Protein 6.3g
Vitamin D - 1.1mcg - 0%
Calcium - 70.8mg - 7%
Iron - 2.4mg - 30%
Potassium - 94.4mg - 2%
INGREDIENTS: Plain Crepe (Crepe Batter (WHOLE MILK (milk, vitamin D3 ), LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), CAKE FLOUR (enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid).), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), SUGAR (sugar), SALT (salt, calcium silicate, dextrose, potassium iodide.)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), WILD BLUEBERRIES (wild blueberries.), BRANDY, ORANGE JUICE CONCENTRATE (concentrated orange juice), BROWN SUGAR (sugar, molasses), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), Simple Syrup (WATER))
ALLERGENS: Milk, Eggs, Wheat, Gluten
Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.