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French cuisine

French crepes

Very thin pancakes served with sugar, jam, banana or ham and cheese.

Well-cooked hot dish

French crepes — dish photo
French crepes — French cuisine. Photograph of the dish.

Ingredients

  • flour
  • eggs
  • milk
  • butter
  • a pinch of salt
  • optional sugar

How it is prepared

A thin batter is spread over a hot pan and cooked on both sides.

Food safety with low immunity

  • Eggs should be fully cooked, with firm whites and yolks.
  • Use only pasteurised milk, yoghurt, cream and cheese.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.

Reheating

Better made fresh; if reheating, heat until steaming.

Symptoms it may suit

  • Nausea. Mild and not too greasy; can be eaten in small portions, warm or at room temperature.
  • Mouth sores. Soft and moist; easier to eat without spicy or sour additions.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.
  • Diabetes, Obesity. A sweet dish. With diabetes or weight concerns, discuss portion size with your team.

Nutrition (per 100 g)

Energy224 kcal
Protein8.8 g
Fat11.3 g
Carbohydrate22 g
Fibre0.6 g
Sodium278 mg

Figures are for a comparable item in the USDA FoodData Central database: “Crepe, plain”. Home recipes vary — treat this as a rough guide, not an exact calculation. USDA FoodData Central, FDC ID 2708342

More from this cuisine

France: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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