This leftover crêpe gozleme recipe is my 10-minute cheat's version of traditional Turkish gozleme! By using leftover crêpes-like the ones in my Balkan crêpes (palačinke) recipe-you get that golden, crispy crust without the effort of making dough from scratch. In this post I show you a classic spinach and feta cheese filling, and a sujuk (sausage) and mozzarella filling. But your choice of filling is limited only by your imagination!

Although I always make this leftover crêpe gozleme recipe with leftovers from my Balkan crêpes (palačinke) recipe, I suppose any crêpes will do! But because the Balkan crêpes are slightly elastic, I think they're the perfect texture to replicate authentic Turkish gozleme dough.

And if you're anything like my father-in-law, when you make crêpes, you make a giant mountain of them! So there are always plenty of leftovers (not that I'm complaining!) It's all well and good to heat up leftover crêpes, but they're simply not as good as fresh. Turning them into cheesy, crispy, delicious gozleme is the perfect way to give them a second life!

Ingredients in this Leftover Crêpe Gozleme Recipe

Of course, you will need leftover crêpes for this cheat's gozleme recipe! Because my husband is Serbian, the go-to crepes in our family are my Balkan crêpes (palačinke). Their slightly elastic texture makes them perfect for gozleme, and taste just like you made the dough from scratch!

In this post, I'm showing you a spinach and feta gozleme, and a sujuk (sausage) and mozzarella gozleme. These are two classic fillings, but you can fill your gozleme with anything you like. See the bottom of this post for more flavour combination ideas!

For the spinach and feta gozleme, you'll need fresh baby spinach, creamy Danish feta cheese, salt and pepper. I also like to add a hint of Aleppo pepper (or red pepper flakes).

For the sujuk and mozzarella gozleme, you'll need sujuk, and mozzarella! I like freshly grate my own mozzarella for this recipe. And if you've never tried sujuk (sometimes spelled sucuk) , it's a spiced, semi-dried sausage that is popular in Turkey (amongst other places). I use the widely available 'Fettayleh' brand from Woolies or Coles. But you can find specialty butchers and delis that have traditional sujuk too! And I think no gozleme is complete without some lemon wedges to squeeze on top!

How to Make This Cheat's Gozleme

Spinach and Feta Cheese Gozleme

Roughly chop your baby spinach. Add it to a bowl with the crumbled feta, salt, pepper, and Aleppo pepper if using. Mix everything together, until well combined.

Spoon some of the spinach and feta mixture onto one half of your crêpe. Fold the other half over and press down to flatten.

Tip: Preferably use the same pan you used to cook the crêpes, so your gozleme fits perfectly. (You can fit two at a time if you do this!)

Place your gozleme into a hot, buttered pan and cook for 3-4 minutes each side, or until crispy and golden. Be confident when you flip them over! Cut up and serve with lemon wedges.

Sujuk and Mozzarella Gozleme

Because the gozleme itself only needs a few minutes on either side, I like to cook my sujuk first to make sure it's nice and crispy! Plus, you get the most delicious sujuk-flavoured oil in your pan, ready to be soaked up by your gozleme when frying. Mmm...

First, slice and fry your sujuk for a few minutes, until golden and crispy.

Scatter some mozzarella on one half of a crêpe. Then scatter on a few slices of sujuk, top with a bit more mozzarella and fold your crêpe in half. Press down to flatten.

Fry your gozleme for 3-4 minutes each side, or until golden and crispy. This step is the same no matter what flavour filling you choose.

Tip: Fry your sujuk in the same pan you used to cook the crêpes. Not only will your gozleme fit perfectly (you can fit two at a time if you do this!), but you'll be left with a delicious, sujuk-flavoured oil to fry your gozleme in. Absolutely, out-of-this-world delicious.

Cut your gozleme, garnish with parsley, and squeeze some lemon on top. Serve immediately to get the best, melty, oozy cheese-pull ever!

Filling Ideas for Leftover Crêpe Gozleme

This leftover crêpe gozleme recipe is so versatile, you really can put any filling you like inside! Apart from the two I've shown you here, below are some popular gozleme flavours:

• Spiced ground beef or lamb (mince) - a classic! Often mixed with capsicum, tomato paste, onion, garlic, cumin, paprika or herbs.
• Mixed cheese - you can't go wrong with doubling (or tripling) up on cheese! Mozzarella and feta is a delicious, oozy, creamy, salty combination.
• Potato, cheese and herb - for an extra hearty gozleme! Mix boiled, mashed potato with your cheese and herb of choice. Parsley or dill work beautifully with potato, as do feta or mozzarella.
• Vegetarian - think caramelised onions, mushrooms, capsicums (bell peppers), anything you have on hand!

I truly hope you enjoy this recipe! If you tried it and loved it, I would be so grateful if you left a 5-star review and a comment to let me know how it went! xxx