Name: Sourdough Crepes Recipe
Prep time: 10 min
Cook time: 15 min
Total time: PT-492048H49M42S
Cuisine: French
Ingredients: 227 grams sourdough starter discard; 61 grams whole milk; 1 tablespoon granulated sugar (omit for savory crepes); 2 large eggs; 57 grams unsalted butter, melted; 1 teaspoon vanilla extract (omit for savory crepes); Pinch kosher salt

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Introduction

Sourdough crepes are a delightful twist on the classic French favorite, adding a gentle tang and tender texture thanks to the sourdough starter. Whether you prefer sweet or savory, these crepes are versatile and perfect for any meal of the day.

A white plate holds three thin crepes folded into triangles, each filled with a layer of white cream and a thick layer of dark red berry jam visible along the folded edge. The crepes are lightly golden with soft, slightly crispy edges and topped with a dusting of powdered sugar. Fresh berries—whole blackberries, blueberries, and a halved strawberry showing its red flesh—are placed on and around the crepes, adding pops of color. Nearby, there is a small white bowl filled with a mix of strawberries, blackberries, blueberries, and small white flowers, sitting on a white marbled surface scattered with mint leaves, more berries, and delicate camomile flowers. Two silver forks rest on the left side of the main plate, enhancing the clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

227 grams sourdough starter discard
61 grams whole milk
1 tablespoon granulated sugar (omit for savory crepes)
2 large eggs
57 grams unsalted butter, melted
1 teaspoon vanilla extract (omit for savory crepes)
Pinch kosher salt

Instructions

Step 1: Prepare the batter either the night before for enhanced flavor or the same day. For the overnight option, mix the sourdough starter discard, milk, and sugar in a bowl. Cover and leave at room temperature overnight, or refrigerate for a milder tang.
Step 2: In the morning, combine the batter with eggs, melted butter, vanilla, and salt in a blender. Blend until smooth and thin, resembling heavy cream. Adjust thickness with milk if needed. Let the batter rest for 20 minutes before cooking.
Step 3: For the same-day option, blend all ingredients together until smooth. Rest the batter between 30 minutes to 2 hours before cooking.
Step 4: Heat a crepe pan or non-stick skillet over medium heat until hot. Lightly grease with coconut oil or cooking spray to prevent sticking.
Step 5: Pour about 1/4 cup of batter onto the center of the pan and swirl to create a thin, even layer.
Step 6: Cook the crepe for 60 to 90 seconds until set, then carefully flip and cook the other side for 30 to 60 seconds.
Step 7: Transfer the cooked crepe to a plate and repeat with the remaining batter. Serve immediately or keep warm in a 200°F oven until ready to eat.

Tips & Variations

Omit sugar and vanilla for savory crepes, perfect for fillings like ham and cheese or sautéed vegetables.
Use coconut oil for greasing the pan to prevent sticking and add a subtle flavor without burning.
If the batter is too thick, thin it with additional milk, one tablespoon at a time, until pourable.
For more pronounced sourdough flavor, let the batter ferment overnight in the refrigerator instead of at room temperature.

Storage

Store any leftover crepes wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the oven at 300°F until heated through, being careful not to dry them out.

How to Serve

Two white plates each hold three folded crepes filled with white cream and dark red berry jam, dusted lightly with powdered sugar. Each plate is garnished with fresh strawberries sliced in half, whole blueberries, and blackberries, along with small white and yellow edible flowers and green mint leaves. Nearby, a small white bowl contains more fresh mixed berries and flowers. To the side, a white jug holds syrup, with a half strawberry resting next to it on a crumpled piece of paper featuring text. The background is a white marbled surface, and two vintage silver forks lie next to the plates. Scattered blueberries and mint leaves complete the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crepes without a sourdough starter?

Yes, but they will lack the distinctive tang and slight chewiness sourdough provides. You can substitute with a traditional crepe batter recipe if you don’t have starter discard on hand.

How thin should the crepe batter be?

The batter should be thin and pourable, similar to heavy cream. This consistency helps the crepes spread easily and cook evenly into delicate, tender pancakes.