When I think of crepes, I am reminded of lazy Sunday mornings spent in the kitchen, the smell of batter sizzling on the skillet filling the air. These sourdough crepes bring back cherished memories of sharing delicious meals with family and friends. Using sourdough starter discard is a brilliant way to reduce waste while creating something truly delightful. This recipe transforms simple ingredients into thin, delicate pancakes that can be filled with sweet or savory fillings. You’ll love how easy these crepes are to whip up, and they are special because they capture the tangy flavor of sourdough, making them stand out from traditional crepes.
why make this recipe
This sourdough crepes recipe is perfect for anyone looking to use up sourdough starter discard. Not only do these crepes taste fantastic, but they also offer a wonderful way to introduce a bit of French cuisine into your kitchen. Their light texture and rich flavor can elevate any meal. Plus, making crepes is fun and rewarding!
how to make sourdough crepes
Ingredients:
- 1 cup all-purpose flour
- 1 cup milk
- 1 cup sourdough starter discard
- 2 large eggs
- 2 tablespoons melted butter
- 1/4 teaspoon salt
Directions:
- In a large bowl, whisk together the flour, milk, sourdough starter, eggs, melted butter, and salt until smooth.
- Let the batter rest for about 30 minutes to allow the flavors to meld.
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly coat the skillet with cooking spray or a little butter.
- Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly into a thin layer.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Flip the crepe and cook for another 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat with the remaining batter.
how to serve sourdough crepes
Sourdough crepes can be enjoyed in many ways. For a sweet treat, fill them with fresh fruits, whipped cream, or Nutella. For a savory option, try adding cheese, sautéed vegetables, or cooked meats. Serve with a dusting of powdered sugar or a drizzle of maple syrup for added flavor.
how to store sourdough crepes
Store any leftover crepes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave for a few seconds until heated through. You can also freeze crepes by placing parchment paper between each one and storing them in a freezer-safe bag for up to 2 months.
tips to make sourdough crepes
- Make sure to let the batter rest for the best texture.
- Use a non-stick pan to prevent sticking. You may need to adjust the heat to prevent burning.
- Experiment with different fillings and toppings to create your perfect crepe experience.
variation
You can easily make these crepes gluten-free by substituting the all-purpose flour with a gluten-free blend. Adjust the liquid slightly if needed to reach the desired consistency.
FAQs
Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. Just reduce the flour and liquid slightly to maintain the right batter consistency.
Can I make the batter ahead of time?
Absolutely! You can prepare the batter the night before and store it in the fridge. Give it a good stir before cooking.
Can I add flavor to the crepe batter?
Yes! You can add a splash of vanilla extract for sweetness or a pinch of herbs for a savory twist. Enjoy experimenting with different flavors!
Sourdough Crepes
Ingredients
For the crepe batter
- 1 cup all-purpose flour
- 1 cup milk Any type of milk can be used.
- 1 cup sourdough starter discard Can also use active sourdough starter.
- 2 large eggs
- 2 tablespoons melted butter For richer flavor.
- 1/4 teaspoon salt
Method
Preparation
- In a large bowl, whisk together the flour, milk, sourdough starter, eggs, melted butter, and salt until smooth.
- Let the batter rest for about 30 minutes to allow the flavors to meld.
Cooking
- Heat a non-stick skillet or crepe pan over medium heat.
- Lightly coat the skillet with cooking spray or a little butter.
- Pour about 1/4 cup of batter into the skillet, tilting it to spread the batter evenly into a thin layer.
- Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Flip the crepe and cook for another 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and repeat with the remaining batter.