Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Sourdough Discard Crepes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 56 reviews

These Easy Sourdough Discard Crepes are thin, delicate pancakes made using sourdough starter discard, milk, eggs, and flour. Versatile and quick to make, they can be enjoyed sweet or savory with your favorite fillings. The batter is smooth and rests to develop flavor, and the crepes cook quickly in a nonstick skillet, resulting in golden, lacy edges and tender texture.

  • Total Time: 25 minutes (plus optional overnight fermentation)
  • Yield: 8-10 crepes

Ingredients

Wet Ingredients

  • ¾ cup (240g) whole milk
  • ½ cup (100g) sourdough starter (discard or active starter)
  • 2 large eggs
  • 3 tablespoons butter, room temperature (plus extra for cooking)
  • 1 teaspoon vanilla extract (optional, for sweet crepes)

Dry Ingredients

  • ½ cup (60g) all-purpose flour (fresh milled wheat can be used)
  • ¼ teaspoon salt
  • 2 tablespoons sugar (optional, for sweet crepes)

For Cooking

  • Butter or coconut oil for greasing the pan

Instructions

  1. Prepare the batter: Using a blender or an immersion blender, combine the milk, sourdough starter, eggs, melted butter, flour, salt, and if making sweet crepes, add vanilla extract and sugar. Blend or whisk until the mixture is completely smooth and free of lumps.
  2. Rest the batter: Let the batter rest for 15 to 30 minutes at room temperature to hydrate the flour and improve texture. Alternatively, cover and refrigerate it overnight for enhanced flavor from fermentation.
  3. Heat the pan: Warm a nonstick skillet or crepe pan over medium-high heat. Lightly butter or oil the bottom of the pan to prevent sticking.
  4. Cook the crepes: Pour about ¼ cup of batter into the center of the pan and immediately swirl the pan to coat the bottom in a thin, even layer. Cook the crepe for 1 to 2 minutes until the edges lift and the bottom turns golden brown.
  5. Flip and finish cooking: Carefully flip the crepe and cook the other side for an additional 30 to 60 seconds until lightly browned.
  6. Repeat: Transfer the cooked crepe to a plate and repeat the process with the remaining batter, re-buttering the pan as needed to prevent sticking.

Notes

  • The batter is thin; if using fresh milled wheat flour, you may need to add additional milk a teaspoon at a time to achieve the right consistency.
  • For a deeper sourdough flavor, ferment the batter covered in the refrigerator overnight.
  • While a cast iron skillet can be used, it requires a well-seasoned pan and adequate buttering to prevent sticking. A nonstick skillet is recommended for ease.
  • Omit vanilla and sugar for savory crepes; fill with cheese, vegetables, or eggs.
  • For sweet crepes, serve with whipped cream, fresh berries, honey, maple syrup, or your favorite sweet fillings.
  • Store cooked crepes in an airtight container in the refrigerator.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch, Snack
  • Method: Stovetop
  • Cuisine: French

Find it online: https://flavorhug.com/easy-sourdough-discard-crepes-recipe/