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This easy recipe transforms discard (or active starter) into delicious sourdough crepes! They’re everything you love about classic French crepes – thin, lacy, tender in the center, and crisp around the outside – but with the tanginess of sourdough. Serve them up sweet or savory for brunch, lunch, or dinner!
In high school, my favorite after-school activity was French class. Far from just sitting around talking to each other in French (which was also fun!), we’d do things like take field trips to the opera, eat at fancy local French restaurants, and have crepe-making parties. Yup, the crepe parties were as much fun as they sound! That experience defiantly sparked my love for crepes.
Whether you’re just starting your sourdough journey or are a seasoned baker, if you’ve been maintaining a starter, you know the drill: regular feedings and plenty of leftover discard. If you’re tired of tossing your discard or just want a creative way to use it, sourdough discard crepes are a great option!
What Makes This Recipe Special?
- We Use All Discard, No Extra Flour Needed: I developed this recipe using discard only, no extra flour needed!
- Reduced Kitchen Waste: Using sourdough discard reduces waste and lets you enjoy the fruits of your starter beyond bread baking.
- Enhanced Flavor: The natural tanginess of the discard gives these crepes a depth of flavor that’s unique and absolutely delicious.
- Versatile: Whether you’re in the mood for a sweet breakfast or a savory dinner, these crepes are a perfect canvas for any filling.
- Quick and Easy: With a few pantry staples, you can whip up a batch in no time.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Sourdough discard – You can use 100% hydration sourdough starter or discard. We don’t add more flour; the only flour in this recipe comes from your sourdough discard (or starter).
- Eggs – Just like in regular crepes, eggs are a key ingredient in sourdough discard crepes. They act as a binding agent, lend structure, and help create the perfect texture.
- Milk – To thin out the batter and achieve the perfect consistency. Unlike pancake batter, crepe batter should be quite thin.
- Unsalted butter – Butter adds rich flavor and helps cut through some of the sourdough’s tanginess.
- Salt – To make sure the crepes aren’t bland.
- Clarified butter (unpictured) – For the skillet. Or you can use coconut oil or avocado oil.
For Sweet Sourdough Crepes
Add 3 tablespoons granulated white sugar and 1 1/2 teaspoons pure vanilla extract to the batter.
How to Make Sourdough Discard Crepes: Step-by-Step Instructions
1. Make the Batter
- Add all ingredients to a blender (including the sugar and vanilla if you want sweet crepes).
- Process until the mixture is smooth. If you have the time, cover the batter and let it sit at room temperature for 30 minutes to 1 hour. (This step is optional, but intensifies the sourdough flavor and helps the gluten relax for the best texture.)
2: Cook the Crepes
- Preheat a 10-inch skillet over medium-high heat (see the Notes in the recipe card below about which skillet to use). Once hot, brush on a little clarified butter.
- Pour about 1/4 cup of batter into the skillet.
- Immediately rotate the skillet to evenly distribute the batter.
- Cook until the crepe is set, about 60 to 90 seconds; you’ll know it’s ready to flip when the top of the crepe looks dull, the outside of the crepe starts to pull back a little, and there are golden spots on the bottom.
- Flip the crepe and cook until it forms golden spots on the second side, about 30 to 60 seconds more.
- Transfer the cooked crepe to a plate and cook the remaining batter the same way. (You can stack them on an oven-safe plate or baking sheet and keep them warm in a 200F oven.)
Storage
Let the crepes cool to room temperature, and then layer them between pieces of parchment paper and pop them into an airtight container or zip-top plastic bag. Store them in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating
For the best flavor and texture, reheat crepes in a skillet on the stovetop over medium heat. You can use a nonstick skillet or brush on a little coconut oil or clarified butter to prevent sticking if need be.
For convenience purposes, the microwave is a quick and easy reheating option. I usually stack 3 crepes on a plate, cover with a dampened paper towel, and microwave in 30-second intervals until warm.
Pro Tips For Perfect Crepes
- Rest the Batter: Resting the batter improves the texture and makes the crepes easier to flip.
- Use a Measuring Cup: A measuring cup makes portioning the batter simple and consistent.
- Keep It Warm: Place finished crepes in a low oven (200°F) to keep them warm while you cook the rest.
FAQs
Absolutely! You can store cooked crepes in the refrigerator for up to 4 days. Reheat them in a warm skillet or microwave before serving.
Yes! Layer parchment paper between crepes, place them in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Sweet options: Nutella and bananas, fresh berries and whipped cream, or lemon juice and powdered sugar.
Savory options: Turkey and cheese, smoked salmon with cream cheese and dill, sautéed spinach and feta, or mushroom and gruyere.
Tearing usually happens when the batter is too thick or the crepes are flipped too early. Make sure your batter is thin and give the crepes enough time to set before flipping.
Yes! You can use either fed, active starter or unfed discard to make these crepes.
More Decadent Brunch Recipes To Try
- Cheese Blintzes with Fresh Raspberry Sauce
- Chocolate Chip Dutch Baby with Easy Macerated Strawberries
- Pain Suisse au Chocolat
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Sourdough Discard Crepes Recipe
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Ingredients
Sourdough Crepe Base Recipe:
- 1 cup sourdough starter or discard 100% hydration
- 3 large eggs
- 1/2 cup whole milk
- 1/4 cup unsalted butter melted and cooled slightly
- 1/2 teaspoon salt
- Clarified butter ghee or coconut oil, for the skillet
For Sweet Crepes, Add:
- 3 tablespoons granulated white sugar
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Make the batter. Add all ingredients to a blender (including the sugar and vanilla if you want sweet crepes). Process until the mixture is smooth.
- Let the batter rest (optional). If you have the time, cover the batter and let it sit at room temperature for 30 minutes to 1 hour. (This step is optional, but intensifies the sourdough flavor and helps the gluten relax for the best texture.)
- Cook on the first side. Preheat a 10-inch skillet over medium-high heat (see Notes about which skillet to use). Once hot, brush on a little clarified butter, pour about 1/4 cup of batter into the skillet, and immediately rotate the skillet to evenly distribute the batter. Cook until the crepe is set, about 60 to 90 seconds; you’ll know it’s ready to flip when the top of the crepe looks dull, the outside of the crepe starts to pull back a little, and there are golden spots on the bottom.
- Cook on the second side. Flip the crepe and cook until it forms golden spots on the second side, about 30 to 60 seconds more.
- Keep them warm. Transfer the cooked crepe to a plate and cook the remaining batter the same way. (You can stack them on an oven-safe plate or baking sheet and keep them warm in a 200F oven.)
Notes
- Recipe Yield and Serving Size: I use a 10-inch skillet, so 1/4 cup of batter is perfect. If you use a different size skillet, you may want to adjust how much batter you use. With 1/4 cup of batter per crepe, this recipe makes 12 crepes, which is 4 servings (each serving is 3 crepes).
- Nutrition Information: The nutritional information for this recipe was calculated for the sourdough base crepe recipe (not the sweet version).
- The Skillet: My favorite pan to use here is a nonstick ceramic skillet, but you can use any nonstick skillet, a special crepe pan, or a well-seasoned cast-iron skillet or cast-iron griddle. The skillet should be around 10 inches in diameter, but 9 to 12 inches is fine.
- Tips For Flipping Crepes: To avoid tearing the crepe, don’t try to flip it until it’s set on the first side. Run a rubber spatula just under the outer edge of the crepe to loosen the outside. Use a thin tool to flip the crepes; if you’re cooking them in a cast-iron skillet, a thin metal spatula is fine. But if you’re using a nonstick skillet, use a tool that won’t scratch the surface, such as a thin wooden spatula.
- Storage: Let the crepes cool to room temperature, and then layer them between pieces of parchment paper and pop them into an airtight container or zip-top plastic bag. Store them in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: For the best flavor and texture, reheat crepes in a skillet on the stovetop over medium heat. You can use a nonstick skillet or brush on a little coconut oil or clarified butter to prevent sticking if need be. For convenience purposes, the microwave is a quick and easy reheating option. I usually stack 3 crepes on a plate, cover with a dampened paper towel, and microwave in 30-second intervals until warm.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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