Crepes are so versatile, they transition from sweet to savoury with no problem and make a delicious and filling meal with endless filling combinations to try based on whatever you can get your hands on.


1 cup plain flour
1 cup milk
1 teaspoon of oil
1 egg (optional)
200g salami
Small tub Napoli sauce
150g mozzarella cheese
1 cup sliced mushrooms
Baby spinach to serve (optional)


  1. In a pot or bowl, combine flour, milk, oil and egg (if available) with a good pinch of salt. Whisk with a fork to combine, there will still be a few lumps. Set aside for 10 minutes to rest.
  2. Heat a fry-pan over low-medium heat with a drizzle of oil. Pour enough batter into the pan to thinly cover the base, swirling the pan to spread the mix thinly and evenly. Cook for 3-4 minutes or until lightly browned. Flip and cook the other side for 1-2 minutes. Repeat with remaining mix.
  3. Lay crepes flat on a plate, one at a time, and divide salami, sauce, cheese and mushrooms between them. Roll and carefully place back into the fry-pan on medium heat, cover and cook for 2-3 minutes to heat filling through and melt the cheese.
  4. Divide between plates and top with fresh baby spinach if using.

Serves 3-4


  • Pre-cooked frozen crepes can be used in place of making your own.
  • Use a pancake mix with additional water to create a thinner batter to make the crepes.


  • Chicken, pepperoni, bacon or any other meat can be used in place of salami
  • Creamy pasta sauce bases can be used in place of tomato
  • Any cheese that melts well can be used in place of mozzarella


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