Maple Sausage Crepe

Nutrition Facts

Serving Size 1 CREPE
Calories 590
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 38.2g
59%
Sat. Fat 16.5g
- - -%
Trans Fat 0.2g
Cholesterol 274.5mg
- - -%
Sodium 1041mg
45%
Tot. Carb. 34.7g
11%
Dietary Fiber 0.9g
3%
Sugars 10.3g
   Includes 0g Added Sugars
0%
Protein 24.5g
Vitamin D - 1.7mcg - 0%
Calcium - 279.2mg - 28%
Iron - 3.4mg - 42%
Potassium - 196mg - 4%
INGREDIENTS: Corn Crepe (Corn Crepe Batter (LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), WHOLE MILK (milk, vitamin D3 ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), CORN MEAL (enriched yellow corn meal (yellow corn meal, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), wheat flour. contains: wheat), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SALT (salt, calcium silicate, dextrose, potassium iodide.)), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil)), LIQUID EGGS (whole egg, citric acid, 0.15% water as carrier for citric acid. citric acid added to preserve color.), Sausage Patties (PORK SAUSAGE (pork, water, salt, spices, and sugar.)), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), MAPLE FLAVORED SYRUP (corn syrup, water, high fructose corn syrup, salt, natural and artificial flavors, potassium sorbate, sodium benzoate and benzoic acid (preservatives), caramel color, cellulose gum. )
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.