Turner Crepe

Nutrition Facts

Serving Size 1 CREPE

Calories 779

Calories from Fat 27.6

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 50.2g

77%

Sat. Fat 22.9g

- - -%

Trans Fat 1.1g

Cholesterol 197.9mg

- - -%

Sodium 223.5mg

10%

Amount/Serving

%DV*

Tot. Carb. 74.4g

23%

Dietary Fiber 5.1g

15%

Sugars 45.2g

Includes 27.6g Added Sugars

Protein 10g

Vitamin D - 0.9mcg - 0%

Calcium - 139.1mg - 14%

Iron - 2.9mg - 37%

Potassium - 601.5mg - 13%

INGREDIENTS: Plain Crepe (Crepe Batter (WHOLE MILK (milk, vitamin D3 ), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), 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)), STRAWBERRIES, BANANAS, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), NUTELLA SPREAD (sugar, palm oil, hazelnuts, skim milk, cocoa, lecithin as emulsifier, vanillia: an artificial flavor. contains tree nuts (hazelnuts), milk, soy), BROWN SUGAR (sugar, molasses), Whipped Cream (CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), Simple Syrup (WATER)), CINNAMON (cinnamon. )

ALLERGENS: Milk, Eggs, Tree Nuts, Wheat, Soybeans, 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.