Sourdough starter doesn’t just make bread; it crafts sensational crepes that will elevate your breakfast game to a whole new level.
Why you’ll adore this recipe:
Utilizing Leftover Sourdough Discard: This recipe ingeniously repurposes sourdough starter discard, reducing waste and enhancing flavor.
Convenient Preparation: With straightforward steps, you can partially prepare the batter the night before, saving you time and effort in the morning rush.
Versatility at Its Finest: These crepes serve as a blank canvas for your culinary creativity. Whether you lean towards sweet or savory, the options for fillings are endless.
Perfect for Batch Cooking: Easily double the recipe and stash the extras in the freezer for quick and satisfying breakfasts on busy mornings.
Ingredients Required:
Sourdough starter discard
Melted butter
Eggs
All-purpose flour
Milk (dairy or plant-based)
Water
Sea salt
Granulated sugar
Butter or cooking oil for skillet
How To Make:
Crafting the Batter:
In a medium-sized mixing bowl, combine the sourdough discard, flour, melted butter, eggs, milk, water, and salt, whisking until the batter achieves a velvety smoothness. (Feel free to incorporate sugar into the batter for a touch of sweetness, though it’s entirely optional.)
Allow the batter to rest in the refrigerator for at least 1 hour, or if you prefer, prepare it a day in advance and store it covered until ready to use. If the batter thickens overnight, simply add a splash of water to achieve the desired consistency, akin to heavy cream.
Pouring and Cooking the Crepes:
Prepare for your inaugural crepe, which may serve as the sacrificial offering to calibrate skillet temperature and technique. Heat a non-stick skillet over medium heat, greasing it lightly with butter or cooking spray.
Pour approximately ¼ cup of batter into the skillet, swirling it gently to create a thin, uniform layer. Allow the crepe to cook until golden brown on the underside, typically around 60-90 seconds, then flip it with a spatula to cook the other side for an additional 30-60 seconds.
As each crepe emerges from the skillet, stack them on a serving platter. To store, refrigerate between layers of parchment or wax paper, tightly wrapped in plastic wrap, for up to 7 days. For longer preservation, freeze the crepes in a plastic freezer bag for up to 2 months.
How To Reheat:
When ready to indulge, thaw the crepes in the refrigerator overnight. Reheat gently in a skillet over medium heat, treating them with care to prevent tearing.
