Easy Sourdough Discard Crepes
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.
Servings: 16 crepes
Calories: 106kcal
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.
Video
Notes
Smooth batter. You can use a blender to make the batter.
If the batter gets too thick after 30 minutes (or after overnight), add 1 to 2 tablespoons of milk and stir.
Overnight batter: you can make the batter the night before and cook the crepes the next morning. Just don’t let the batter fermenting for more than 24h, or the sourdough can give the crepes a too tangy flavor.
For savory crepes, add only ½ teaspoon of sugar. For sweet crepes, you can add 1 teaspoon of vanilla extract when making the batter.
To keep 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.
Nutrition
Serving: 1crepe | Calories: 106kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 81mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 174IU | Calcium: 46mg | Iron: 1mg
