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.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 1g
Notes
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Freeze with parchment paper between each crepe for up to 2 months. Experiment with different fillings such as fruits, Nutella, cheese, or sautéed vegetables.
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