There’s something magical about a stack of golden crepes, each one thin and delicate, ready to be filled and rolled. I remember the first time I made crepes with my family; the sweet aroma filled the kitchen, wrapping us in warmth and anticipation. Using leftover sourdough starter discard, these crepes have become a cherished recipe in our home. They are not just about taste; they are a bridge between meals and memories. Whether it’s a Sunday brunch or a quick weekday breakfast, these crepes bring joy to the table. What makes this recipe special is how it transforms what would be waste into something delicious. You’ll love the light texture and unique flavor that sourdough adds.
Why Make This Recipe
If you love experimenting in the kitchen or have a sourdough starter, this recipe is a must-try. It’s a simple and economical way to use up your sourdough discard. Not only do these crepes taste great, but they also highlight your commitment to reducing food waste. You can enjoy them sweet or savory, making them versatile for any meal of the day. Plus, they are quick to whip up, making them perfect for busy mornings or casual gatherings.
How to Make Sourdough Discard Crepes
Ingredients
- 1 cup (250 g) sourdough starter discard
- 6 tablespoons (84 g) melted butter (dairy or plant-based)
- 4 large eggs
- 1 cup (120 g) all-purpose flour
- 1.5 cups (366 g) milk (dairy or plant-based)
- 1/4 cup water
- 1/2 teaspoon fine sea salt
- 1/3 cup granulated sugar (optional, for sweet crepes)
- Butter or cooking oil for the griddle
Directions
- In a large mixing bowl, whisk together the sourdough discard, melted butter, eggs, flour, milk, water, salt, and sugar (if using) until the batter is smooth.
- Cover and refrigerate for 1 hour to allow the flour to fully hydrate and the batter to thin.
- Heat a lightly greased non-stick griddle to medium heat.
- Pour ¼ cup batter onto the griddle, immediately swirling the batter in a circular motion to form a thin layer.
- Cook until the edges begin lifting and the underside turns lightly golden, about 60–90 seconds.
- Flip gently with a wide spatula and cook the second side for 30–60 seconds.
- Transfer cooked crepes to a plate covered with a clean kitchen towel, or to a baking sheet, to keep warm in a 350°F oven while finishing the remaining batter.
How to Serve Sourdough Discard Crepes
These crepes can be filled with a variety of delicious ingredients. For a sweet treat, use fruit, Nutella, whipped cream, or a sprinkle of powdered sugar. If you prefer something savory, you can fill them with cheese, sautéed vegetables, or even ham. Fold or roll them up, and serve with a side salad for a delightful meal.
How to Store Sourdough Discard Crepes
If you have leftover crepes, you can store them in the refrigerator for about 3 days. Place parchment paper between layers to prevent them from sticking. They can be easily reheated in the microwave or on the griddle. For longer storage, freeze the crepes. Place them in a freezer-safe bag with layers of parchment paper and freeze for up to 2 months.
Tips to Make Sourdough Discard Crepes
- Be sure to let the batter rest for 1 hour. This step helps to create a smoother texture.
- Keep the heat on medium to prevent the crepes from burning.
- Use a thin, flexible spatula to flip the crepes gently.
- If you find the batter too thick, add a little more water or milk to thin it out.
Variation
Feel free to play around with the flavors! You can add vanilla extract or lemon zest to the batter for a fruity twist. For savory crepes, add herbs like thyme or oregano directly into the mixture.
FAQs
1. Can I make these crepes gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
2. How do I make the batter ahead of time?
You can prepare the batter the night before and store it in the fridge. Stir gently before using.
3. Can I use a different type of milk?
Absolutely! Any plant-based milk will work perfectly in this recipe.
Enjoy your homemade sourdough discard crepes!
Sourdough Discard Crepes
Ingredients
Crepe Batter Ingredients
- 1 cup sourdough starter discard Leftover from sourdough baking
- 6 tablespoons melted butter Can be dairy or plant-based
- 4 large eggs
- 1 cup all-purpose flour
- 1.5 cups milk Can be dairy or plant-based
- 1/4 cup water
- 1/2 teaspoon fine sea salt
- 1/3 cup granulated sugar Optional, for sweet crepes
- Butter or cooking oil for the griddle For greasing the griddle
Method
Preparation
- In a large mixing bowl, whisk together the sourdough discard, melted butter, eggs, flour, milk, water, salt, and sugar (if using) until the batter is smooth.
- Cover and refrigerate for 1 hour to allow the flour to fully hydrate and the batter to thin.
Cooking
- Heat a lightly greased non-stick griddle to medium heat.
- Pour ¼ cup batter onto the griddle, immediately swirling the batter in a circular motion to form a thin layer.
- Cook until the edges begin lifting and the underside turns lightly golden, about 60–90 seconds.
- Flip gently with a wide spatula and cook the second side for 30–60 seconds.
- Transfer cooked crepes to a plate covered with a clean kitchen towel, or to a baking sheet, to keep warm in a 350°F oven while finishing the remaining batter.