Sourdough Crepes is an easy recipe that you can make using your sourdough discard! Thin and buttery, with crispy edges and a hint of tanginess, these crepes are delicious with either sweet or savory fillings.
We all love a good sourdough discard recipe, and this is one of my favorites. It can be easily doubled or even tripled, freezes well and works perfectly with all kinds of fillings. The sourdough discard gives a tangy flavor that’s delicious but not overpowering.
Whether you're a sourdough enthusiast or just dipping your toes into the world of sourdough baking, this recipe is a must-try!
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If you’re looking for more sourdough breakfast ideas, try my famous sourdough pancakes, or this delicious recipe for sourdough french toast. Looking for easy biscuits? Learn how to make sourdough biscuits from scratch in less than 30 minutes!
📃Ingredients
Milk. I use whole milk when making these crepes, but skimmed and partially skimmed milk also work for this recipe.
Sourdough discard. My discard comes from a 100% hydration sourdough (one made from equal parts of water and flour).
Flour. I use all-purpose flour for this recipe.
For savory crepes, add only ½ teaspoon of sugar. For sweet crepes, you can add 1 teaspoon of vanilla extract when making the batter.
🥣How to make them
Step 01. Mix all dry ingredients: all-purpose flour, salt and sugar.
Step 02. Mix all wet ingredients: melted butter, eggs, milk and sourdough discard.
Step 03. Mix dry ingredients into wet ingredients. Let the batter rest refrigerated for 30 minutes.
Step 04. In a preheated pan, pour about a quarter cup of batter into the skillet, swirling to form a thin, even layer. Cook over medium heat for 1-2 minutes, until the top is no longer wet.
Step 05. Flip, and cook for about 30 seconds to 1 minute, until the other side has turned lightly golden brown.
✔️Expert Tips
Keeping them warm. To keep your crepes warm, stack them on a baking sheet in the oven at 325°F while you cook up the rest. Placing parchment paper between each layer will make sure they don't stick together and are easy to separate when you're ready to serve.
Smooth batter. You can use a blender to make the batter. Just blend all ingredients together until smooth.
Get extra-delicate, melt-in-your-mouth crepes. Make the batter in advance, and store it well-covered in the fridge overnight. Don’t let it ferment for more than 24h, as it can get too tangy because of the sourdough.
Use a non-stick skillet to prevent crepes from sticking and breaking apart. A cast iron pan also works, but I prefer using a non-stick for this recipe.
🙋🏻♀️FAQ
Yes, crepes can be made in advance and reheated in a skillet over medium heat.
Overmixing the batter or cooking crepes over too high heat can result in rubbery texture. Ensure the batter is smooth and cook over medium heat for best results.
Resting the batter allows gluten bonds to strengthen, resulting in stronger crepes less prone to tearing. Additionally, make sure crepes are fully cooked before flipping to prevent tearing.
🧇Toppings and fillings
I love having them with a fragrant Earl Grey Custard and some berries on the side, but really, they're good with almost everything. A floral Lavender Whipped Cream also makes a delicious and summery topping.
Here are some of my favorite recipes to have along these crepes:
❄️Storing and freezing
Store leftover crepes in the fridge for up to 5 days, covered. You can also place parchment paper between them to make sure they don’t stick together. I never had problems with them sticking using this recipe, though.
Freeze crepes for up to 2 months by placing them in a plastic freezer bag.
Thaw in the fridge overnight before reheating in a skillet over medium heat.
If you tried this Sourdough Crepe Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!
📖 Recipe
Easy Sourdough Discard Crepes
Ingredients
- 1 ½ cup all-purpose flour
- ¼ teaspoon sea salt
- 1 tablespoon granulated sugar
- 2 cups milk
- ½ cup sourdough discard
- 4 eggs large
- 3 tablespoon butter unsalted and melted
Instructions
- Mix the dry ingredients: whisk together all-purpose flour, salt and sugar.
- Mix the wet ingredients: whisk together melted butter, eggs, milk and sourdough discard.
- Stir in the mixed dry ingredients, whisking to combine until the batter looks smooth. It should not have lumps.
- Let the batter rest refrigerated for 30 minutes, covered. It should have a consistency similar to heavy cream after this time.
- While it rests, prepare fillings and toppings for the crepes.
- Grease with butter or cooking oil a preheated non-stick pan. Pour about a quarter cup of batter into the skillet, swirling to form a thin, even layer. Cook over medium heat, for 1-2 minutes, until the top is no longer wet.
- Run a spatula around the edge of the skillet to loosen the crepe. Flip, and cook for about 30 seconds to 1 minute, until the other side has turned lightly golden brown. Transfer cooked crepe to a plate and repeat with the rest of the batter.
Anonymous
these are SO GOOD! we finished a batch in one day, so easy to make, a new favorite at my kitchen!
Anonymous
Absolutely delicious, I’ll be making this again!
Jaiden
Amazing recipe! I didn't rest the batter before using it but the crepes were perfect, definitely recommend!
Tatiana Kamakura
So glad you liked them, Jaiden! Cheers 😉
Laurie
These turned out great! Great texture and easy to flip, will be making these again!
Tatiana Kamakura
So glad you like this recipe, Laurie! Cheers 😉