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A plate full of crepes with Nutella, sprinkled with powdered sugar and pomegranate seeds
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.