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 

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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.

Course Breakfast

Cuisine French

Keyword Breakfast, crepes, Sourdough,

Servings 12 Crepes

Author Rachel Ballinger

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

Instructions

• 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.
• Heat a 10 inch cast iron skillet and oil with a little olive oil.
• 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.
• Gently flip and cook for another 30 seconds till lightly browned.
• Remove the crepe from the hot skillet and place on a plate. Fill with your favorite fillings and enjoy!
• Repeat process until batter is all gone.

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