Sourdough crepes were a game changer for our family. An easy way to use extra sourdough starter discard and get breakfast to the table quick!
When I first began with sourdough I was overwhelmed by trying to find recipes to use the discard from my starter. My family was not yet accustomed to the taste, and keeping my sourdough alive and active seemed like a feat in itself. Maybe you feel the same way if you are new to the sourdough journey. Maybe you’re an old pro looking to expand your recipe box. Either way this sourdough crepe recipe can be for you!
Fast forward two years, and now I have several discard recipes that I use regularly. I sometimes wonder how in the world they seemed like such a big overwhelming thing when I was first starting out. Once you master using discard, it opens up a whole universe of sourdough possibilities. I now understand how people can keep a huge jar of starter going on their counter and not have it all go to waste. I wish that for you too, my friend, and believe you can get there if you’re not already.
Why Sourdough Crepes?
My children LOVE crepes. It’s something they ask for regularly, and we have a great recipe that we have loved for many years,. However, it requires a good amount of prep work, a lot of whisking to get all of the lumps out, and a rest time to let the batter all come together.
When I came across the idea of sourdough crepes it was a total game changer. I combined a couple sourdough crepe recipes I found online with the traditional one we were currently using to come up with this combination. Not only did it reduce the prep time for my children’s favorite breakfast treat, but it also provided a healthier alternative to the recipe that we found in one of my old cookbooks. As an added bonus it was a way to use up that ever present sourdough starter discard. Since we also have our own hens, recipes that use a lot of eggs are always on my radar!
Sourdough Discard Crepes
Ingredients:
- 5 eggs
- 2 cups fed sourdough starter
- 2 Tbsp. olive oil
- 1 Tbsp. sugar (optional)
- Milk, if needed
- Salt, to taste
Directions:
Begin by whisking together the eggs, sourdough starter, oil, and sugar in a medium bowl. I don’t measure too closely, so you can choose to eyeball if you like.
If needed, add enough milk too thin the batter out to an easy pouring consistency. I suggest starting with a tablespoon at a time. If your sourdough starter already has a high hydration and is pretty runny, you should not need to add any milk. You want the batter pretty thin, but not liquid. I personally run a starter with a higher hydration and find adding the milk actually makes the batter too thin. Too much milk in the batter has led me to find that the crepes bubble as they cook and get small holes in them that filling can leak out. Only add milk if absolutely necessary, and after trying a couple crepes without it.
Add a pinch of salt to taste. Finish whisking it all together.
Heat a non-stick skillet over medium-low heat (I use 3-4 on my 1-10 burner).
Ladle 1/4 of a cup of batter into the bottom of the skillet. Lift the skillet off the stove and give it a swirl with your wrist to spread the batter evenly over the bottom of the pan. It will start to cook immediately.
Place back on the burner and allow to cook for 20-30 seconds, until the bottom side is firm, light brown, and slightly crispy. Then, use a spatula to flip the crepe over and cook for another 15-20 seconds until the moisture is cooked out and it is no longer shiny.
Transfer the crepe to a plate, and repeat the process until you have used up all of your batter.
How many crepes you will get depends on how thick you pour the batter and the size of your pan. I get approximately 15 sourdough discard crepes from this recipe, enough to serve 4-5 people.
To Serve
I like to serve our crepes with fresh whipped cream, fresh or frozen fruit, peanut butter, Nutella, and chocolate chips. It’s definitely a dessert style breakfast which is probably why the kids like it so much.
Find my recipe for from scratch WHIPPED CREAM here.
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Sourdough Discard Crepes
Sourdough crepes were a game changer for our family. An easy way to use extra sourdough starter discard and get breakfast to the table quick!
Ingredients
- 5 eggs
- 2 cups sourdough starter
- 2 Tbsp. olive oil
- 1 Tbsp. sugar (optional)
- Milk, as needed
- Salt, to taste
Instructions
Directions:
- Begin by whisking together the eggs, sourdough starter, oil, and sugar in a medium bowl. If needed, add enough milk to thin the batter out too an easy pouring consistency. You want the batter pretty thin, but not liquid.
- Add a pinch of salt to taste. Finish whisking it all together
- Heat a non-stick skillet over medium-low heat. Ladle 1/4 of a cup of batter into the bottom of the skillet. Lift the skillet off the stove and give it a swirl with your wrist to spread the batter evenly over the bottom of the pan. It will start to cook immediately.
- Place back on the burner and allow to cook for 20-30 seconds, until the bottom side is firm, light brown, and slightly crispy. Then, use a spatula to flip the crepe over and cook for another 15-20 seconds until the moisture is cooked out and it is no longer shiny.
- Transfer the crepe to a plate, and repeat the process until you have used up all of your batter.
- This recipe yields approximately 15 crepes and serves 4-5 people.
To Serve:
- I like to serve our crepes with fresh whipped cream, fresh or frozen fruit, peanut butter, Nutella, and chocolate chips. It's definitely a dessert style breakfast which is probably why the kids like it so much.
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