Sourdough Crepes Recipe
These sourdough crepes are thin, delicate, and packed with a subtle tangy flavor from the sourdough starter discard. Perfect for both sweet and savory fillings, this recipe offers versatility and a unique twist on traditional crepes by using natural fermentation to enhance flavor and texture. Whether you prep the batter overnight or the same day, these crepes cook quickly on a hot skillet to a perfect, tender finish.
- Prep Time: 10 minutes (plus optional overnight fermentation)
- Cook Time: 15 minutes
- Total Time: 25 minutes (same day); Overnight plus 25 minutes (overnight option)
- Yield: Approximately 8-10 crepes 1x
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Crepe Batter
- 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
- Prepare Batter Overnight (Optional): The night before, mix the sourdough starter discard, milk, and sugar in a medium bowl. Cover and let sit at room temperature overnight for flavor development. For stronger sourdough notes, ferment the batter refrigerated overnight.
- Blend Batter in the Morning: Add the overnight batter, eggs, melted butter, vanilla extract, and salt to a blender. Blend until smooth and pourable, resembling the consistency of heavy cream. If too thick, add milk by tablespoon until desired thinness is achieved. Rest the batter for 20 minutes before cooking.
- Same Day Batter Preparation: Alternatively, combine all ingredients directly in a blender and blend until smooth and thin. Rest for at least 30 minutes, up to 2 hours, before cooking.
- Heat Skillet: Warm a non-stick or crepe pan over medium heat until hot. Grease lightly with coconut oil, which has a high smoke point and mild flavor, or cooking spray to prevent sticking.
- Cook Crepes: Pour about 1/4 cup of batter into the center of the pan and swirl to spread into a thin, even layer. Cook for 60-90 seconds until set and edges start to lift.
- Flip Crepes: Gently flip using a spatula and cook the other side for 30-60 seconds until lightly golden and cooked through.
- Repeat: Transfer crepe to a plate and continue cooking the rest of the batter in the same way.
- Keep Warm: If not serving immediately, place cooked crepes in an oven preheated to 200°F to stay warm without drying out.
- Serve: Enjoy warm with your choice of sweet or savory fillings.
Notes
- Omitting sugar and vanilla creates a savory crepe base ideal for fillings like cheese, vegetables, or meats.
- Make sure your pan is sufficiently hot to prevent sticking and promote even cooking.
- Resting the batter allows the flour to hydrate and results in more tender crepes.
- Using coconut oil for greasing helps due to its high smoke point and neutral flavor.
- For thicker batter, add milk gradually to avoid overly runny crepes.
- Serve crepes immediately for best texture; reheating in a low oven keeps them from drying out.
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Find it online: https://miarosetti.com/sourdough-crepes-recipe/
