Indulge in the exquisite charm of a **Strawberry Mille Crêpe Cake**, a dessert that effortlessly combines sophistication with delightful simplicity. Despite its impressive appearance, this French-inspired masterpiece is surprisingly approachable for home bakers. Imagine a tower of exquisitely thin, delicate crêpes, each layer lovingly spread with a luscious, sweet white chocolate-infused cream and adorned with vibrant, fresh strawberries. The result is a tender, melt-in-your-mouth experience that is guaranteed to captivate everyone at your table.
The name “Mille Crêpe” might sound intimidating, conjuring images of complex patisserie techniques. However, crafting a homemade Strawberry Mille Crêpe Cake is far more straightforward than you might anticipate. While it does require a touch of patience – the kind that makes pottering around in the kitchen feel like a rewarding meditation – the process itself is quite relaxing. The secret lies in a gentle touch when handling the delicate crêpes, similar to preparing our popular Mango Pancakes, and being mindful not to overload the layers with too much filling. Once you master this elegant dessert, you’ll unlock a world of culinary creativity, ready to experiment with a spectrum of seasonal berries, rich chocolates, and various flavor profiles to create a truly unique mille crêpe cake every time. This recipe is more than just a dessert; it’s an edible work of art that promises both visual grandeur and an unforgettable taste sensation.
Table of Contents
- Why You Will Love This Recipe:
- Essential Ingredients:
- Substitutions and Flavor Variations:
- Step-by-Step Guide: How to Make Strawberry Mille Crêpe Cake:
- Expert Cooking Tips for Success:
- Frequently Asked Questions:
- Other Dessert Recipes You Might Enjoy:
- Strawberry Mille Crêpe Cake Recipe Card:
Why You Will Love This Recipe:
This Strawberry Mille Crêpe Cake is not just another dessert; it’s an experience waiting to be savored. Here’s why this recipe will quickly become a cherished favorite in your kitchen:
- Effortless Elegance: While it boasts a truly show-stopping appearance, this cake is remarkably quick and easy to assemble. It creates an illusion of complexity, making you look like a pastry chef with minimal fuss. Your guests will be amazed by its beauty and delicate structure.
- Seasonal Perfection: This recipe truly shines when fresh, ripe strawberries are in season. Their natural sweetness and vibrant acidity perfectly complement the rich white chocolate cream, creating a harmonious balance of flavors that tastes like summer on a plate. It’s the ideal way to celebrate peak strawberry season.
- Incredibly Versatile: Don’t limit yourself to strawberries! This recipe is wonderfully adaptable. You can easily swap out the fruit for raspberries, blueberries, blackberries, or even a mix of your favorite berries, allowing you to customize it for any palate or occasion. The possibilities are endless, making it a recipe you’ll return to again and again.
- The Perfect Light Indulgence: Whether you’re seeking a sophisticated dessert, a luxurious breakfast treat, or an elegant brunch centerpiece, this mille crêpe cake fits the bill. Its light and airy texture, combined with the creamy filling and fresh fruit, makes it a delightful alternative to heavier cakes.
- A Delicious Twist on a Classic: It takes the beloved concept of crêpes and elevates it into a grand, layered cake. This innovative approach offers a fresh and exciting way to enjoy classic flavors, adding a touch of gourmet flair to a comforting favorite.
Essential Ingredients:
For the complete measurements and detailed instructions, please refer to the printable recipe card located at the very bottom of this post.
Crafting the perfect Strawberry Mille Crêpe Cake begins with selecting high-quality ingredients. Here’s a closer look at what you’ll need and why each component is important:
Milk: For the best results and the richest crêpe batter, always opt for **full-fat (whole) milk**. The higher fat content contributes to a more tender, flavorful, and pliable crêpe, preventing them from becoming dry or brittle. While skim or low-fat milk can technically be used, they may result in a less satisfying texture.
Plain Flour: Also widely known as ‘all-purpose’ flour, this forms the structural base of your crêpes. It creates a smooth, even batter that cooks into thin, flexible layers. Ensure your flour is fresh for optimal performance. Sifting the flour before adding it to the batter can help prevent lumps and ensure a smoother consistency.
Sugar: The amount of sugar you add to your crêpe batter is entirely up to your preference and how sweet you desire the crêpes to be. Keep in mind that the white chocolate cream filling will add significant sweetness. I typically use **caster sugar** (superfine sugar) as it dissolves quickly and evenly, but granulated sugar will work just as well if that’s what you have on hand. For a healthier option, you could reduce the sugar in the crêpes slightly, or use a natural sweetener, though this might slightly alter the texture.
Double Cream: This ingredient is absolutely crucial for the luscious white chocolate cream. You *must* use **double cream** (also known as heavy cream or whipping cream with at least 35% fat content) in this recipe. Single cream or light cream simply will not whip up to the necessary soft peaks, making it impossible to create the fluffy, spreadable layers between your crêpes. I recommend whisking the cream to soft peaks – where it holds its shape but is still light and airy. Be careful not to over-whisk, as it can quickly turn grainy or even separate.
White Chocolate: For the most delicious and smooth cream, choose a **good-quality white chocolate**. High-quality chocolate melts more smoothly and provides a superior flavor. White chocolate chips or a bar of baking white chocolate work best. Avoid “candy melts” or imitation white chocolate, as they contain different fats and will not yield the same creamy texture or rich flavor.
Fresh Ripe Strawberries: The star of the show! Select strawberries that are bright red, firm, and fragrant. Ripe strawberries offer the best sweetness and a slight tartness that beautifully balances the richness of the white chocolate cream. Hull them (remove the green leafy tops) and slice them thinly to ensure even distribution and ease of eating within the cake layers.
Substitutions and Flavor Variations:
One of the joys of making a Mille Crêpe Cake is its incredible adaptability. While the classic strawberry and white chocolate combination is undeniably divine, don’t hesitate to get creative with these delicious substitutions and variations:
Nutty Additions: To introduce an extra layer of texture and flavor, consider decorating your cake with a sprinkling of toasted nuts. **Toasted desiccated coconut** adds a tropical sweetness, while finely chopped **pistachios** offer a beautiful color and distinct, subtly sweet crunch. **Flaked almonds** or roughly chopped **hazelnuts** also provide a wonderful aroma and satisfying bite, elevating the cake from delightful to truly gourmet. Lightly toast them in a dry pan before sprinkling for maximum flavor.
Berry Bonanza: This recipe is a fantastic canvas for a wide array of fruits. While strawberries are stellar, feel free to experiment with other berries. **Raspberries** provide a tangy counterpoint, **cherries** (pitted and sliced) add a sophisticated sweetness, and **blueberries** or **blackberries** bring a deeper, richer fruit flavor. In fact, pretty much any kind of fresh berry or even a combination of berries works brilliantly, allowing you to tailor the cake to seasonal availability or your personal preference.
Chocolate Indulgence: If you’re a chocolate lover, there are many ways to infuse more cocoa goodness into this cake. Instead of a white chocolate cream, you could fill the crêpes with plain whipped cream and generously drizzle each layer with melted **milk chocolate** or a rich **dark chocolate ganache**. For a truly decadent experience, layers of whipped cream with swirls of **Nutella** would be absolutely divine, especially if you add a sprinkle of toasted hazelnuts.
Banoffee Dream: Transform your mille crêpe cake into a beloved dessert classic with a **banoffee-inspired variation**. Layer thinly sliced **bananas** with a rich **caramel sauce** (homemade or store-bought dulce de leche works wonders) and plenty of fluffy whipped cream. A dusting of cocoa powder or a sprinkle of chopped toasted pecans on top would complete this irresistible creation.
Citrusy Freshness: For a brighter, lighter flavor profile, consider infusing your whipped cream with citrus zest. A teaspoon of **lemon or orange zest** can add a wonderful fragrant note that cuts through the richness and complements the berries beautifully.
Coffee Lover’s Delight: For an adult-friendly twist, gently fold a teaspoon of **espresso powder** dissolved in a tiny bit of hot water into your whipped cream to create a delicate coffee-flavored filling. This pairs wonderfully with chocolate shavings or even a hint of rum extract.
Step-by-Step Guide: How to Make Strawberry Mille Crêpe Cake:
This is a visual, step-by-step guide to help you through the process. For precise measurements and comprehensive instructions, please refer to the full recipe card at the bottom of the page.
ONE: Prepare the Crêpe Batter. Begin by gathering your crêpe ingredients. In a blender, combine the eggs, full-fat milk, plain flour, a pinch of salt, and sugar to your desired sweetness. Blend on a medium speed until the mixture is perfectly smooth and free of any lumps. The batter should have a thin, pourable consistency, similar to single cream. Avoid over-blending, which can develop the gluten too much. Once smooth, set the batter aside for a few minutes while you prepare your pan.
TWO: Cook the Crêpes. Heat a medium-sized non-stick frying pan (or a dedicated crêpe pan) over medium heat. Lightly grease the pan with a tiny bit of butter, wiping away any excess with a paper towel to ensure only a thin film remains. Pour about a quarter-cup (or one ladleful) of batter into the absolute center of the hot pan. Immediately and confidently tilt and swirl the pan in a circular motion to evenly spread the batter into a very thin, even layer across the entire surface. Cook for 1-2 minutes, or until the edges begin to crisp slightly and lift effortlessly from the pan. Carefully flip the crêpe and cook for another minute on the second side until lightly golden. Transfer the cooked crêpe to a plate.
THREE: Continue Frying Crêpes. Repeat the cooking process with the remaining batter, ensuring you lightly grease the pan as needed for each crêpe. As each crêpe finishes cooking, stack them neatly on top of the previous one on a clean plate. This helps to keep them warm and pliable. Continue until all the batter is used, aiming for approximately 15-20 crêpes, depending on their thickness and pan size. Allow the stack of crêpes to cool completely before proceeding to the next step, as warm crêpes will melt the cream.
FOUR: Prepare the White Chocolate. Next, prepare your indulgent white chocolate cream. Place the finely chopped good-quality white chocolate into a medium-sized heat-proof bowl. Set this bowl over a saucepan of barely simmering water, ensuring that the bottom of the bowl does not touch the water. The steam will gently melt the chocolate. Stir the chocolate frequently with a spatula until it is completely smooth and glossy. Alternatively, you can melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring well after each interval, until smooth. Once melted, remove from heat and set aside to cool to room temperature. This cooling step is critical.
FIVE: Whip the Cream and Combine. Pour the chilled double cream into a large mixing bowl. Using an electric mixer or a balloon whisk, whip the cream until it forms soft peaks. Be vigilant and stop whisking as soon as soft peaks are achieved; over-whisking can result in a grainy or split cream, which will ruin the texture of your filling. Once the cream is at soft peaks, gradually and gently fold in the cooled melted white chocolate. Use a spatula to combine the two mixtures until they are smooth, evenly blended, and no streaks of white chocolate remain. The cream should be light, airy, and spreadable.
SIX: Begin Assembling the Cake. Choose a flat serving plate or a cake stand for assembly. Place your first crêpe neatly in the center. Using a palette knife or a small offset spatula, carefully spread a thin, even layer of the white chocolate cream over the entire surface of the crêpe, extending almost to the edges. The key is to keep the layers thin to allow for many layers without making the cake too heavy or overly rich. Follow this cream layer with a single, neat layer of your thinly sliced fresh strawberries.
SEVEN: Layer Until Complete. Continue the layering process, placing another crêpe on top of the strawberries, then spreading another thin layer of white chocolate cream, and finally adding more sliced strawberries. Repeat these steps until you have used all your prepared crêpes, creating an impressive stack of delicate layers. For the final top layer, finish with a generous but smooth layer of the white chocolate cream. Artfully arrange the remaining fresh strawberries on top to create a beautiful and inviting presentation. You can add whole strawberries, fanned slices, or a mix.
EIGHT: Chill and Serve. Once assembled, the Strawberry Mille Crêpe Cake needs time to set and for the flavors to meld. Carefully cover the cake with plastic wrap and transfer it to the refrigerator. Chill for at least 1 hour (and preferably 2-3 hours) to allow the cream to firm up and the cake to stabilize. This chilling time is crucial for achieving clean, beautiful slices. When ready to serve, remove from the fridge, slice with a sharp, warm knife, and present your magnificent creation! Enjoy every delicate, flavorful bite!
Expert Cooking Tips for Success:
Achieving a perfect Strawberry Mille Crêpe Cake is easier than you think, especially with a few insider tips. These pointers will help ensure your cake is not only beautiful but also boasts that irresistible melt-in-your-mouth texture:
- Handle Crêpes with Care: Crêpes are inherently delicate. When cooking and transferring them, be incredibly gentle to prevent tearing. While a torn crêpe will still taste delicious, it won’t look as aesthetically pleasing in your layered cake. Use a thin, wide spatula for easy flipping and transferring.
- Ensure White Chocolate is Cool: This is a critical step for a smooth, stable cream. After melting the white chocolate, allow it to cool completely to room temperature before folding it into the whipped cream. If the chocolate is still warm, it will melt the whipped cream, resulting in a runny, messy filling that won’t hold its shape or spread properly.
- Don’t Skip the Chill Time: Resist the temptation to serve the cake immediately after assembly. The minimum 1 hour of chilling (ideally 2-3 hours) is essential. It allows the cream to firm up, binding the layers together, and most importantly, it lets the flavors infuse and deepen. This also makes slicing much easier, giving you those clean, Instagram-worthy cross-sections.
- Mastering Batter Consistency: Your crêpe batter should be thin, like single cream. If it’s too thick, your crêpes will be heavy and rubbery. If it’s too thin, they might tear easily. If your batter seems too thick after resting, add a tablespoon of milk at a time until the desired consistency is reached.
- Optimal Pan Temperature: A consistent medium heat is key for evenly cooked crêpes. Too low, and they’ll take too long to cook and might be tough; too high, and they’ll burn before cooking through. Test your pan temperature with the first crêpe – it’s often a “sacrifice” crêpe that helps you adjust.
- Thin Layers are Key: When assembling, remember that “mille” means “a thousand” – implying many thin layers. Spread a very thin, even layer of white chocolate cream and thinly sliced strawberries. Thick layers of filling will make the cake overly rich and prone to sliding, hindering stability and slicing.
- Perfectly Whipped Cream: When whisking your double cream, aim for soft peaks. The cream should hold its shape but still be light and airy. Over-whipping will turn the cream stiff, grainy, or even separate, making it difficult to fold with the chocolate and less pleasant to eat.
- Cool Crêpes Before Stacking: Once cooked, allow your crêpes to cool slightly on a wire rack or on a plate before stacking. Stacking hot crêpes can lead to condensation and make them soggy. Once cooled, you can stack them and cover with plastic wrap to keep them pliable until assembly.
- Serving and Presentation: While serving as a layered cake makes a stunning centerpiece, you can also serve individual crêpes folded or rolled, accompanied by the white chocolate whipped cream and strawberries on the side. This offers a more casual, yet equally delicious, option. Garnish with a sprig of fresh mint or a light dusting of powdered sugar for an extra touch of elegance.
Frequently Asked Questions:
A Mille Crêpe Cake is a French-inspired dessert renowned for its elegant simplicity and delicate construction. The word ‘mille’ in French translates to ‘a thousand,’ referring to the numerous ultra-thin crêpes that are carefully layered with a rich, creamy filling. This creates a cake with an incredibly tender, melt-in-your-mouth texture that is both light and satisfying, offering a sophisticated alternative to traditional sponge cakes.
A crêpe is essentially a very thin French pancake, distinct from its thicker American counterpart. Crêpes are traditionally made from a simple batter of flour, eggs, milk, and a touch of sugar or salt. They can be enjoyed in countless ways – sweet crêpes are often served with fruit, chocolate, or jam, while savory crêpes (galettes) are typically made with buckwheat flour and filled with ingredients like cheese, ham, or spinach. The region of Brittany in France is particularly famous for its delicious savory buckwheat crêpes, often filled with Comté or Gruyère cheese and either spinach or ham. For sweet crêpes, I adore them topped with a rich chocolate and hazelnut spread, some toasted nuts, and a generous scattering of fresh berries.
While some traditional crêpe recipes suggest resting the batter for 30 minutes to an hour (or even overnight) to allow the flour to fully hydrate and the gluten to relax, I often skip this step for this recipe. In my experience, the difference in the final crêpe texture has been minimal, and not significant enough to warrant the extra waiting time, especially when you’re eager to get started! However, if you prefer or have the time, you certainly can. You can chill the batter in the fridge for up to 2 days, though I find it’s at its absolute best within the first 24 hours.
While some components can be prepared in advance, it’s best to assemble the entire Mille Crêpe Cake closer to serving time, as it can become slightly soggy if left too long. Here’s a helpful timeline:
- A Day Ahead: The white chocolate cream can be made a day in advance. Simply cover it tightly and store it in the fridge. Before using, remove it from the fridge about 20-30 minutes early to allow it to soften slightly, making it easier to spread smoothly onto the crêpes. The crêpe batter can also be stored in an airtight container in the fridge for up to 2 days, but its optimal texture is within the first 24 hours.
- Morning Of: You can fry all your crêpes on the morning of serving. Once cooled, stack them neatly on a plate, wrap them tightly in cling film, and store them in the fridge to keep them fresh and pliable.
- A Few Hours Ahead: Assemble the entire cake no more than a few hours before you plan to serve it. It requires at least one hour of chilling in the fridge anyway, but exceeding a few hours of assembled chilling increases the risk of the crêpes absorbing too much moisture from the cream and becoming soggy.
I generally do not recommend freezing an *assembled* Mille Crêpe Cake with the filling, as the cream can separate or become watery upon thawing, affecting the delicate texture. However, you can successfully freeze its components:
- Crêpes: Cooked crêpes freeze beautifully. To freeze, layer them up with a sheet of parchment paper or baking paper between each crêpe to prevent sticking. Wrap the entire stack tightly in cling film, then place it in a freezer bag or wrap with a final layer of aluminum foil. They can be stored in the freezer for up to 3 months. To use, simply thaw overnight in the refrigerator or at room temperature.
- Crêpe Batter: You can also freeze uncooked crêpe batter for up to 2 months. Store it in an airtight container. When you’re ready to use it, defrost the batter overnight in the refrigerator until it’s liquid. Give it a good whisk before frying to ensure everything is well combined again.
There are a couple of common reasons why your Mille Crêpe Cake might turn out harder or drier than desired:
- Overcooked Crêpes: The crêpes themselves should be thin, golden, and malleable – not crisp or hard. If you overcook them on the pan, they will dry out and become tough, impacting the overall delicate texture of the cake. Aim for just a minute or two per side until lightly set and golden.
- Too Cold: If your refrigerator is set to a very low temperature, or if the cake has been chilled for an excessively long period (many hours beyond the recommended 1-3 hours), the cream filling can become too firm, making the cake feel hard. If this happens, simply leave the cake at room temperature for about 20-30 minutes before serving. This allows the cream to soften slightly, restoring its creamy texture. Be careful not to leave it out for too long, as you still need some chill for clean slicing.
Achieving those perfectly clean, elegant slices is all about preparation. The crucial first step is allowing the cake to chill thoroughly in the refrigerator for the recommended time (at least 1 hour, ideally 2-3). This firms up the cream layers, making the cake stable enough to cut without squishing. Additionally, a fantastic trick is to always warm your knife before each cut. Dip a sharp, thin-bladed knife into a mug of very hot or boiling water, then quickly wipe it completely dry with a clean cloth. The warm, dry blade will glide smoothly through the many delicate layers of crêpe and cream, creating a pristine cut every time. Repeat this warming process before each slice for the best results.
For the best crêpes, a good quality non-stick frying pan, approximately 8-10 inches (20-25 cm) in diameter, is ideal. If you have a specific crêpe pan, even better! These pans typically have low sides and a heavy bottom for even heat distribution, making it easier to swirl the batter and flip the crêpes. Ensure your pan is well-seasoned or has an excellent non-stick coating.
The beauty of a Mille Crêpe Cake comes from its many layers, typically ranging from 15 to 25 crêpes. This number can vary based on the size of your crêpes and how thinly you spread your cream filling. More layers contribute to a taller, more impressive cake and a more delicate texture with each bite. Aim for as many as you can comfortably make and stack!
Other Dessert Recipes You Might Enjoy:
If you’ve fallen in love with the delicate charm of this Strawberry Mille Crêpe Cake, you’re in for a treat with these other delightful recipes. Expand your dessert repertoire with more pancake creations and unique sweet delights:
For more pancake inspiration, my Tiramisu Pancakes offer a sophisticated twist on a breakfast classic, while the Easy Pancake Recipe is a versatile staple for any occasion. Don’t miss these delicious Polish Racuchy pancakes, or explore these charming crêpe parcels, beautifully filled with cream and strawberries, perfect for an individual serving. For something truly unique and delightfully sweet, try this innovative Japanese Strawberry Sandwich, a simple yet elegant treat.
Easy Dessert Recipes
Dubai Chocolate Strawberry Cups
Easy Baking Recipes
Dark Chocolate and White Chocolate Brownies
Pancake Recipes
Berry Crêpes with Cheesecake Cream
Pancake Recipes
Banana Crêpes
If you tried this **Strawberry Mille Crêpe Cake** or any other recipe on the site, please do leave a comment below and let us know how it went! Your feedback is invaluable.
Strawberry Mille Crêpe Cake
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Ingredients
For the crêpes:
- 6 large eggs
- 600 ml full-fat milk
- 300 g plain flour
- Pinch of salt
- Sugar, to taste
- Butter, for frying
For the cream:
- 200 g good-quality white chocolate, chopped
- 700 ml double cream
For the filling:
- 400 g fresh ripe strawberries, hulled and thinly sliced
Instructions
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First, make the crêpes: tip the eggs, milk, flour, salt and sugar, to taste, into a blender and blitz until you have a smooth, pourable batter.
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Place a medium-sized non-stick frying pan (or crêpe pan if you have one) over a medium heat. Lightly grease with a little butter, wiped with a paper towel.
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Use a ladle to carefully pour the batter into the centre of the pan. Confidently tilt the pan to spread the batter evenly across the surface to form a thin, even layer. Cook for 1-2 minutes – or until the edges start to lift, then flip and cook for another minute. Place onto a plate. I do the crepes in two different sizes so that you end up with a tiered cake but this is totally optional. Use 2/3 of the batter for the large crepes and 1/3 for small ones.
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Repeat the process until all the batter is used up, stack the crêpes on a plate as they cook.
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Next, prepare the white chocolate cream: put the chopped chocolate into a medium heat-proof bowl. Set over the pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat). Melt the chocolate, stirring often (alternatively, pop into a microwave-safe bowl and melt in 30 second bursts, stirring between each), until smooth. Set aside to cool to room temperature.
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Pour the cream into a large bowl and whisk until you have soft peaks – take care not to over whisk.
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Gradually fold in the cooled melted white chocolate until smooth and well combined.
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To assemble the Strawberry Mille Crêpe Cake: place a crêpe on a flat serving plate and, using a palette knife or small spatula, spread a thin layer of the white chocolate cream over it. Top with a layer of sliced strawberries.
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Repeat, continuing to layer the crêpes, white chocolate cream and strawberries until you have used all your crêpes. Finish with a layer of white chocolate cream and arrange the final strawberries prettily on top.
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Chill for at least 1 hour to allow the flavours to infuse and the Crêpe Cake to set.
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Cut into slices and enjoy!
Notes
To store: Any leftovers should be kept in the fridge for up to 3 days. If you’ve made it slightly in advance, keep in the fridge covered until ready to serve. Remove from fridge 30 minutes before serving to bring it to room temperature.
To freeze: I wouldn’t freeze this crêpe cake with the filling. You can freeze the fried crêpes. Layer them up with a sheet of parchment between each one. Then clingfilm the whole thing tightly and place in a freezer bag (or wrap with a final layer of foil). Place in the freezer for up to 3 months. You can also freeze crêpe batter for up to 2 months. When ready to use, defrost overnight until it’s liquid and then give it a good whisk to bring it together.
Make ahead: This mille crêpe cake can turn soggy if made too far in advance. The white chocolate cream can be made a day in advance, covered and stored in the fridge. Remove from the fridge before using to soften it so it smooths on the crêpes well. Then the crêpes can be made on the morning of serving. Just fry and keep them on a plate, wrapped tightly in clingfilm and in the fridge. Assemble the cake no more than a few hours before serving. It needs an hour at least in the fridge anyway, but longer than a few hours and you risk it going soggy. You can store crêpe batter in the fridge for up to 2 days in an airtight container. But I would use it in the first 24 hours when it’s at its best.
Whipped cream: take care to whip the cream just to soft peaks for the filling – if you over whip, the texture is off and it may split.
Strawberries: you don’t have to use strawberries if they aren’t available or you prefer other fruit. Cherries, raspberries, blueberries and blackberries would all work really well too!
Nutrition
Carbohydrates: 43g,
Protein: 12g,
Fat: 37g,
Saturated Fat: 22g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 10g,
Trans Fat: 0.01g,
Cholesterol: 189mg,
Sodium: 99mg,
Potassium: 347mg,
Fiber: 2g,
Sugar: 19g,
Vitamin A: 1289IU,
Vitamin C: 24mg,
Calcium: 188mg,
Iron: 2mg
Nutrition information is automatically calculated and should only be used as an approximation.
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