Sourdough Crepes

Sourdough Crepes make a delicious and easy breakfast! Delicate, soft, and thin, these French-style pancakes pair perfectly with sweet or savory toppings. Using only a few ingredients, you can enjoy the luxury of beautiful crepes in your own kitchen.

What is the secret to great crepes?

The best way to ensure great crepes is to refrigerate the crepe batter for 1-2 hours before you cook them. This helps the flavor of the sourdough to meld with the butter and milk in the batter. Additionally, it will give your crepes a better texture because the gluten in the flour can relax a bit, which makes the crepes softer and more flexible.

Why are my crepes crispy?

If you cook your crepes for too long, they will become crispy and difficult to fold or roll after you fill them with toppings. Keep the skillet on medium-low heat, and flip the crepe as soon as it forms bubbles and loses it’s shine. Cook the other side for about 30 seconds, until just cooked through, then remove from the heat.

Tips for making Sourdough Crepes:

• Refrigerate the crepe batter for at least 15 minutes (1-2 hours is ideal though!) before you cook the crepes. This allows the flour to soak up the milk in the batter and helps the gluten relax so that the crepes are soft and pliable. You can even refrigerate the batter overnight and then make them in the morning if you want.
• You can mix the crepe batter by hand with a whisk, but using a blender makes it easier to eliminate lumps of flour or sourdough starter.
• How long you cook the crepes depends on your preference. I like them not to get very crispy, so I cook them for less time. If you prefer yours crispier though, feel free to cook the crepes longer.
• To store the crepes, it’s best to place a piece of plastic wrap between each crepe that way they don’t stick to each other. Put in a plastic bag and store in the fridge for up to 5 days.
• If you have any leftover crepes, you can freeze them in a plastic bag or air-tight container for up to 3 months. Thaw the crepes in a skillet or microwave when you’re ready to eat them!

Tools you will need

You can make the crepe batter with a blender or by hand using a mixing bowl and whisk. You’ll also need a 8 or 9 inch skillet, a spatula, and a 1/4 cup measuring cup.

Ingredients you will need

• 3/4 cup flour – All purpose flour works best.
• 1/2 cup sourdough starter – This can be discard since the crepes don’t need to rise.
• 1 cup milk – Feel free to use whatever milk you have on hand: whole, skim, etc. You can also make these dairy-free by using a milk alternative such as coconut, almond, or oat milk.
• 4 eggs
• 1 tsp salt
• 1 tbsp butter – Or coconut oil to make these dairy-free.

How to make Sourdough Crepes

Blender version:

1. Add the flour, sourdough starter, milk, eggs, and salt to a blender. Secure the lid and blend until combined, about 30 seconds.
2. Melt the butter or coconut oil and add it to the batter in the blender. Blend the batter again for about 30 seconds. Refrigerate for at least 15 minutes before cooking the crepes.

Whisk version:

1. In a bowl, whisk together the eggs, milk, and sourdough starter. Make sure not to leave any lumps of sourdough starter in the batter! Stir in the flour and salt.
2. Melt the butter or coconut oil and add it to the crepe batter. Whisk to make sure the batter has a smooth consistency. Refrigerate at least 15 minutes before you cook the crepes.

Cooking the Crepes:

1. Heat an 8 or 9 inch skillet on medium low heat. Spray lightly with baking spray and use a paper towel to spread it around the skillet evenly.
2. Use a measuring cup to ladle 1/4 cup of the batter into the skillet. Quickly swirl the skillet so that the batter coats the bottom in a circle.
3. Let cook for 30-45 seconds until you can see little air bubbles forming and the batter no longer looks wet. Run a spatula around the edges of the crepe to loosen, then use your fingers to flip the crepe.

3. Cook the crepe for another 30-45 seconds, then remove from the heat.

4. Repeat for the remaining crepe batter. If the skillet gets too hot and the crepes are getting brown but not cooked through, turn the skillet down a bit before you continue.

5. Enjoy hot or cold with all your favorite toppings!

Toppings for Sourdough Crepes

Here are a few of my favorites:

• Whipped cream and fresh berries
• Peanut butter and bananas
• Nutella and strawberries
• Jam and powdered sugar
• Scrambled eggs, wilted spinach, and parmesan
• Spinach artichoke dip and roasted chicken

What do you like to fill your crepes with? Let me know in the comments section below!

Have more sourdough on your hands?

If so, make sure to find other sourdough discard recipes at the Kitchen Counter! Here are other recipes you might enjoy:

• Sourdough Coffee Cake
• Sourdough Brownies
• Sourdough Discard Bagels
• Sourdough Pumpkin Bread
• Sourdough Discard Biscuits
• Sourdough Tortillas

If you make these this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.