sourdough crepes
Desserts, Sourdough Recipes

Sourdough Crepes

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3.9 from 36 votes

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.

Sourdough Crepes

Recipe by Cookingpoint.net
3.9 from 36 votes
Cuisine: French
Servings

4

servings
Prep time

5

minutes
Cooking time

6

minutes
Calories

191

kcal
Total time

11

minutes

Prepare to delight your senses with these delicate, French-inspired sourdough crepes, featuring crispy edges that beckon for your favorite fillings.

Ingredients

  • ½ cup (125 g) sourdough starter discard

  • 3 tablespoons (42 g) melted butter (dairy or plant-based)

  • 2 large eggs

  • ½ cup (60 g) all-purpose flour (see notes)

  • ¾ cup (183 g) milk (dairy or plant-based)

  • 2 tablespoons (30 g) water

  • ¼ teaspoon fine sea salt

  • 3 tablespoons granulated sugar (optional, for sweet crepes)

  • 1 tablespoon butter or cooking oil for skillet

Directions

  • Whisk together the ingredients in a large mixing bowl and let the batter rest in the fridge for 1 hour.
  • Heat a lightly greased, non-stick skillet over medium heat.
  • Pour ¼ cup of batter into the skillet, swirling to distribute it evenly. Cook until the edges start to fold back and the bottom turns golden brown, about 60-90 seconds.
  • Carefully flip the crepe and cook the second side for 30-60 seconds until golden brown. Repeat with the remaining batter.
  • Keep the crepes warm by stacking them on a baking sheet in a preheated 350°F (176°C) oven until ready to serve.

Equipment

  • 10u0022 non-stick skillet

Notes

  • If using whole wheat flour, adjust the batter consistency by adding more liquid if needed. It should be very thin.
  • Store crepes between layers of parchment or wax paper, wrapped tightly in plastic wrap or freezer bag. Refrigerate for up to 7 days or freeze for up to 2 months.
  • Thaw in the fridge before reheating in a skillet over medium heat.

Nutrition Facts

  • Total number of serves: 2
  • Calories: 191kcal
  • Carbohydrates: 30g
  • Protein: 7g
  • Fat: 2g
  • Cholesterol: 99mg
  • Sodium: 214mg
  • Potassium: 127mg
  • Fiber: 1g
  • Sugar: 12g
  • Calcium: 79mg
  • Iron: 1mg

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