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.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 2g
Notes
These crepes are versatile and can be filled with sweet or savory ingredients. For sweet toppings, consider fruit, Nutella, or whipped cream. For savory options, try cheese or sautéed vegetables. Store leftovers in the refrigerator for up to 3 days, and freeze for longer storage. Add flavors like vanilla or herbs for variations.
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