Sourdough Crepes

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Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of chocolate spread and fruit and it’s a very delicious and special breakfast. I love the little tang from the sourdough and how fast and easy they are to mix up. 

Tips for Making a Good Sourdough Crepe:

• Make sure your skillet and nice and hot before pouring the batter in. I prefer a nicely seasoned cast iron skillet. 
• You want to oil the skillet with olive oil (or any other kind of oil) but don’t use too much. Too much oil makes the crepes fall apart. 
• Use a small spatula or butter knife to loosen the edges of the crepe before flipping it.

Ingredients Needed for Sourdough Crepes: 

(Keep scrolling for full recipe with measurements.) 

• sourdough starter discard 
• milk
• eggs
• butter, I use salted for everything 
• sugar
• vanilla extract
• salt 

The 4 Easy Steps to Making Sourdough Crepes:

• Mix batter in blender
• Refrigerate and let the batter rest
• Cook the crepes in a cast iron skillet 
• Fill crepes with your favorite fillings and enjoy! 

One of our favorite ways to eat crepes is filling them with chocolate spread and fruit like strawberries or blueberries. For a festive holiday treat, sprinkle with pomegranate seeds and powdered sugar. You can also fill them with cream cheese, yogurt, or whipped topping. 

If you don’t have a sourdough starter, you can buy one or you can make one. It’s not too hard to make one. All it takes is flour, water, and a little patience. I wrote down the process step by step in this blog post.

Enjoy the recipe,
~Rachel Ballinger ☕️

“A lot of living happens in the kitchen.”   ~Rachel 

Rachel Ballinger

Sourdough Crepes

Sourdough crepes are a great way to use up extra sourdough starter or discard. Stuff them full of Nutella and fruit and it’s a very delicious and special breakfast.

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Servings: 12 Crepes

Course: Breakfast

Cuisine: French

Ingredients Method

Ingredients

  

• 1 cup sourdough starter discard
• 1/4 cup milk
• 2 eggs
• 1/4 cup butter melted
• 1 tbsp sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Method

 

1. Put all ingredients in a blender and blend well. It should be thin and pourable. Let batter rest in fridge for 30 minutes to 2 hours.
2. Heat a 10 inch cast iron skillet and oil with a little olive oil.
3. Pour crepe batter into heated skillet and swirl around till it’s evenly spread quite thinly. Cook over medium low heat for about one minute or until lightly browned.
4. Gently flip and cook for another 30 seconds till lightly browned.
5. Remove the crepe from the hot skillet and place on a plate. Fill with your favorite fillings and enjoy!
6. Repeat process until batter is all gone.