Sourdough Discard Crepes Recipe

You can use active sourdough starter or discard to make this easy crepes recipe! They're deliciously thin, lacy, and crisp around the outside with the perfect sourdough tang.

Course Breakfast, Brunch

Cuisine French

Keyword Sourdough Crepes, Sourdough Crepes Recipe, Sourdough Discard Crepes, Sourdough Discard Crepes Recipe

Prep Time 5

Cook Time 15

Other Time: 1

Servings servings

Calories 224kcal

Author Faith Gorsky

Ingredients

Sourdough Crepe Base Recipe:

1 cup sourdough active starter or unfed 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

US Customary - Metric

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