Sourdough Discard Crepes

These sourdough crepes with delightfully crispy edges will elevate any meal. Served with sweet or savory toppings, these versatile crepes can be made with active starter or discard.

Course Breakfast

Cuisine French

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Fermentation Time 8

Total Time 8 30

Servings crepes

Calories 111kcal

Equipment

Non Stick Skillet (24cm or 9.5")

Ingredients

200 g Sourdough Starter (or sourdough starter discard)
40 g Butter (melted - I've used salted butter)
3 Eggs
200 g Whole Milk
5 g Salt
60 g All Purpose Flour
30 g Sugar

Instructions

The easiest way to make this sourdough crepe batter is in a blender (or with a stick blender). You can also use a whisk to mix by hand if you prefer.
I recommend making the sourdough crepe batter the night before you want to cook the crepes. Allowing it to ferment overnight in the fridge makes it so much easier to work with.
Add all of the ingredients to your blender (or bowl) and blend until the batter is smooth. Transfer to a clean bowl, cover and place into the fridge for at least an hour (but better overnight).
When you're ready to cook your sourdough crepes, heat a non stick skillet or frying pan (or crepe pan if you have one - see notes).
Add a little butter to the hot pan (this is important - see notes). Pour around a ¼ cup of sourdough crepe batter into the centre of the pan and then swirl it around so it reaches out to the edges. Add a little extra batter to cover the holes if you need to.
Allow the crepe to bubble and brown for around a minute. Once you can see that there's no liquid left, then carefully flip the crepe over using a large egg flip or silicone spatula.
Allow the crepe to cook for around 30 seconds on the flip side and then remove from the pan.
Repeat this process with the remaining batter until it's all used up.

Notes

Skillet or Pan - I have a fancy non stick crepe pan that I paid a fortune for. When creating this recipe I was so excited to use it, however after many failed attempts, I have found it much easier to make the crepes in a smaller skillet. While the crepes aren't as large as they would be in the crepe pan, it's so much easier to flip them if they are smaller. I found that when they were really big, they would tear in the middle when I went to flip them (so frustrating!!). So for this recipe I used a 24cm or 9.5" non stick pan and it worked perfectly! The crepes were plenty big enough to fill and roll or fold too.

If you want to cook many crepes at once then you can have a few skillets on the go at once.

Butter in the Pan - it's super important to add a little butter in the pan before you cook each crepe. The butter helps the batter bubble and become lacy and brown. It also ensure you get those lacy, crispy edges. Olive oil does work too, but not as well as butter.

Nutrition