Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (120 g) all-purpose flour
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tablespoons (28 g) unsalted butter, melted (plus 1 teaspoon for pan)
- 1/4 teaspoon fine salt
- 8 ounces (225 g) salami (about 16 thin slices)
- 4 ounces (113 g) provolone cheese (4 slices, or 1 cup shredded)
- 2 cups (70 g) shredded romaine or iceberg lettuce
- 1/2 cup (120 ml) sliced pepperoncini, drained
- 1/4 cup (60 ml) Italian dressing
Do This
- 1. Whisk flour and salt, then whisk in milk, eggs, and melted butter until smooth.
- 2. Heat a 10-inch nonstick skillet over medium (about 350°F/175°C surface temp); lightly butter.
- 3. Cook 4 crepes using 1/4 cup batter each: 60 seconds first side, 20–30 seconds second side.
- 4. Lay crepes flat; add salami and provolone to the center.
- 5. Add shredded lettuce and pepperoncini; drizzle 1 tablespoon dressing per crepe.
- 6. Fold like a deli wrap (bottom up, sides in, roll tight). Slice and serve.
Why You’ll Love This Recipe
- All the bold, zesty flavors of an Italian sub, but wrapped in a tender crepe.
- Fast enough for lunch, fun enough for a casual dinner.
- Easy to customize with your favorite deli meats, cheeses, and crunchy add-ins.
- Great balance of warm, melty filling and crisp, cool lettuce and pepperoncini.
Grocery List
- Produce: romaine or iceberg lettuce, sliced pepperoncini (jarred), optional lemon wedges
- Dairy: whole milk, eggs, unsalted butter, provolone cheese
- Pantry: all-purpose flour, fine salt, Italian dressing (bottled or homemade)
- Deli/Meat: salami (Genoa or hard salami both work)
Full Ingredients
Crepes (makes 4 large crepes)
- 1 cup (120 g) all-purpose flour
- 1/4 teaspoon fine salt
- 1 1/4 cups (300 ml) whole milk
- 2 large eggs
- 2 tablespoons (28 g) unsalted butter, melted (plus 1 teaspoon / 5 g for the pan as needed)
Salami–Provolone Filling
- 8 ounces (225 g) salami, thinly sliced (about 16 slices)
- 4 ounces (113 g) provolone cheese (4 slices) or 1 cup (100 g) shredded provolone
- 2 cups (70 g) shredded romaine or iceberg lettuce
- 1/2 cup (120 ml) sliced pepperoncini, well drained
- 1/4 cup (60 ml) Italian dressing
Optional for Serving
- Freshly ground black pepper, to taste
- Extra Italian dressing, 1–2 tablespoons (15–30 ml) for drizzling
- Toothpicks for holding wraps together
Step-by-Step Instructions
Step 1: Mix a smooth crepe batter
In a medium bowl, whisk together the flour and salt. Add the milk and whisk until mostly smooth, then whisk in the eggs until fully combined. Finally, whisk in the melted butter.
If you see small lumps, whisk for another 30 seconds. For an ultra-smooth batter, you can blend for 10–15 seconds or strain through a fine-mesh sieve.
Step 2: Heat the pan to the right temperature
Set a 10-inch nonstick skillet over medium heat for 2 minutes. The ideal surface temperature is about 350°F (175°C) if you have an infrared thermometer; otherwise, the pan should feel hot but not smoking.
Lightly coat the pan with about 1/4 teaspoon butter (or use a paper towel to rub a thin film of butter across the surface).
Step 3: Cook the crepes
Pour 1/4 cup (60 ml) batter into the hot skillet while lifting and tilting the pan to spread the batter into a thin, even circle.
Cook until the edges look dry and the bottom is lightly golden, about 60 seconds. Slide a thin spatula under the crepe, flip, and cook the second side for 20–30 seconds.
Transfer to a plate. Repeat with remaining batter, lightly buttering the pan as needed. You will have 4 crepes.
Step 4: Prep the filling while the crepes cook
Shred the lettuce (thin ribbons work best for rolling). Drain the pepperoncini well so the wrap doesn’t get watery.
Lay out the salami and provolone so assembly goes quickly while the crepes are still warm and flexible.
Step 5: Assemble each crepe like a deli wrap
Place one crepe on a cutting board with the prettiest side down (so it shows on the outside). In the center, layer:
2 ounces (about 4 slices) salami, then 1 ounce provolone (1 slice or about 1/4 cup shredded).
Top with 1/2 cup (about 18 g) shredded lettuce and 2 tablespoons (30 ml) pepperoncini. Drizzle with 1 tablespoon (15 ml) Italian dressing.
Step 6: Fold and roll tightly
Fold the bottom edge of the crepe up and over the filling. Fold the left and right sides inward, then roll from the bottom up to form a snug wrap (similar to a burrito or deli wrap).
If needed, secure with a toothpick. Repeat with the remaining crepes.
Step 7: Slice and serve
For the nicest presentation and easiest eating, slice each crepe wrap in half on a diagonal. Serve immediately while the provolone is slightly melty and the lettuce is crisp.
If you like extra zing, add a few more pepperoncini on the side and a small additional drizzle of Italian dressing (about 1 teaspoon per half).
Pro Tips
- Don’t over-butter the pan: Too much butter can make crepes fry instead of cook thin and tender. A thin film is enough.
- Drain the pepperoncini well: Excess brine can make the wrap soggy fast. Pat them lightly with paper towels if needed.
- Layer smartly: Put cheese directly on the warm crepe and under the wetter ingredients so it acts like a moisture barrier.
- Keep crepes pliable: Stack cooked crepes on a plate and cover with a clean towel to keep them warm and flexible.
- Adjust heat as you go: If crepes brown too quickly, drop to medium-low; if they look pale and take too long, raise slightly above medium.
Variations
- Hot-and-toasty version: After rolling, toast the wrap seam-side down in a dry skillet over medium heat for 1–2 minutes per side to crisp lightly and melt the provolone more.
- Spicy Italian: Add 1/8 teaspoon crushed red pepper to the Italian dressing and swap in spicy salami.
- Sub-shop deluxe: Add 1/4 cup (25 g) thinly sliced red onion and 1/2 cup (75 g) diced tomatoes (seeded) for more crunch and freshness.
Storage & Make-Ahead
Best eaten right away once dressed, because lettuce and pepperoncini release moisture over time. For make-ahead, cook the crepes and cool completely, then stack with parchment between them and refrigerate in an airtight container for up to 2 days. Rewarm crepes in a dry skillet over medium for 10–15 seconds per side before filling.
You can also prep fillings ahead: shred lettuce and drain pepperoncini up to 24 hours in advance (store lettuce wrapped in paper towel in a sealed container). Assemble just before serving.
Nutrition (per serving)
Approximate per 1 filled crepe (1/4 of recipe): Calories: 430; Protein: 20 g; Carbohydrates: 28 g; Fat: 26 g; Saturated Fat: 11 g; Fiber: 1 g; Sugars: 3 g; Sodium: 1250 mg.
