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Pesto, sundried tomato & mozzarella crêpe

Because yes - you can have pancakes for dinner.

Serving: 2-3
Time: 30 minutes
Difficulty: Easy


  • 25g plain flour
  • Pinch of salt
  • 1 egg
  • 300ml milk
  • Oil, for frying

For the filling: 

  • Basil pesto
  • Peppers
  • Sundried tomato
  • Spinach
  • Mozzarella 


  1. Sieve flour and salt into a bowl.
  2. Make a well in the centre of flour, break in the egg and add about a third of the milk. Beat well, gradually pouring in remaining milk and drawing in the flour to make a smooth batter.
  3. Pour batter into a jug and allow to stand for about 30 minutes.
  4. Brush a pancake pan or frying pan with oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.
  5. Fry until golden brown, flip to fry both sides. 
  6. Repeat to use up all batter and stack pancakes on a large plate, covered with foil to keep warm.
  7. To serve, return pancake to pan over a reduced heat. Spread Pesto, Peppers, Sundried Tomato, Spinach and Mozzarella

Recipe courtesy of Odlums

For more delicious pancake recipes, click here.