Ingredients
Basic 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 the Batter: For the overnight option, mix sourdough starter discard, milk, and sugar in a medium bowl, cover, and leave at room temperature overnight or refrigerate for more sourdough flavor. For the same day option, combine all ingredients in a blender directly.
- Blend the Batter: Add the rested mixture, eggs, melted butter, vanilla, and salt to a blender. Blend until smooth and pourable like heavy cream. If too thick, add milk gradually to adjust consistency.
- Rest the Batter: Allow the batter to rest for about 20 minutes if overnight fermented, or 30 minutes to 2 hours if made same day to ensure optimal texture.
- Heat the Pan: Warm a crepe pan or non-stick skillet over medium heat until hot. Lightly grease with coconut oil or cooking spray to prevent sticking.
- Cook the Crepes: Pour ¼ cup batter into the center of the pan and swirl to create a thin, even layer. Cook 60-90 seconds until set, then carefully flip and cook another 30-60 seconds on the other side.
- Keep Warm and Serve: Transfer cooked crepes to a plate and repeat with remaining batter. Keep crepes warm in a 200°F oven until serving. Serve immediately with sweet or savory fillings of choice.
Notes
- Store crepes tightly wrapped in the fridge for up to 5 days.
- Freeze crepes stacked with parchment paper between layers in an airtight bag for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat crepes on the stove for 1-2 minutes or in the microwave for about 15 seconds until warmed through.
- Prep Time: 10 minutes (plus resting/fermentation time)
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
