The Best Crepes Recipe With Sourdough Discard
Looking for a quick breakfast recipe that uses your sourdough discard? If so, you’re going to love these sourdough discard crepes!
This sourdough crepes recipe is a great way to use your sourdough starter discard. You can quickly make this easy recipe for breakfast using your leftover discard. These crepes have quickly become a family favorite breakfast recipe in our household. Whether you like your crepes savory or sweet, you’re going to love this great recipe with the slight sourdough tang flavor.
Sourdough crepes may sound intimidating, but they are actually pretty quick and easy to make. Unlike most sourdough discard recipes, these crepes do not need time for the batter to rest. You can use your discard straight from the fridge. This allows you to quickly whip up this simple recipe in less time than most sourdough discard recipes!
Crepes are basically a thin pancake. You can eat them for breakfast, lunch or dinner! For breakfast, top your crepes with maple syrup and fruit. My husband likes to fill his sourdough crepes with peanut butter and bananas for breakfast. These sourdough crepes are so versatile too! You can also make them savory and enjoy them for lunch or dinner. To make them savory, you might try adding eggs, ham, sautéd onions, mushrooms, spinach, etc.
Great Recipe For Sourdough Crepes
This past winter I decided to start making my own homemade sourdough bread. It’s been so much fun making fresh, homemade bread every week. I’ve learned so much about creating a sourdough starter as well as how to find creative ways to use the sourdough discard. While I love sourdough bread, I think I might love coming up with sourdough recipes even more! Our family loves making pancakes and waffles for breakfast on the weekends. To switch things up recently, I decided to try making crepes with my sourdough discard. This yummy sourdough crepe recipe is a great way to use your sourdough discard. My daughter asks for these sourdough crepes weekly!
Ingredients for Sourdough Discard Crepes
To make these tasty sourdough discard crepes, you only need a few simple ingredients . You will need to have all purpose flour, 2 eggs, milk (I usually use 1% milk because that’s what we have on hand), water, salt, melted butter (unsalted), and your sourdough discard.
How to Make Sourdough Crepes
In a large bowl, add your eggs, milk, water, sourdough discard, and melted butter. Whisk together until well combined.
Next, add your flour and salt to the mixing bowl. Mix until all ingredients are well combined and all lumps are blended in. Sourdough crêpes have a much thinner batter than pancake batter.
Let your sourdough crepe batter rest while you preheat your non-stick pan on the stovetop. Heat pan over medium heat. Lightly coat the bottom of the pan with either a little butter or coconut oil (If you are making savory crepes, you could use olive oil to coat your pan).
Once the pan is ready, pour approximately 1/4 cup of your crepe batter into the center of the pan. Depending upon the size of your pan, you may need a little more batter if you want a larger crepe. Immediately lift the pan and rotate in a circular motion until the batter is spread out in a thin layer.
Let the crepe cook for about 1 1/2 minutes on the first side, or until the edges of the crepe lift easily from the pan. Using a spatula, carefully flip and cook for another minute, or until golden brown.
Continue this process the next crepe until all crepes are ready. I like to store my crepes in a pancake warmer with a kitchen towel to keep them warm until it’s time to eat.
Serve warm. Add your favorite toppings or fillings to make them savory or sweet. Enjoy!
Tips for Making Sourdough Crepes
- I prefer to use a kitchen scale to measure my sourdough discard. While the recipe calls for 1/2 cup of sourdough starter, I’ve found that with a little practice when I actually measure out 100 grams, I get a more consistent batter.
- You can keep your sourdough crepes warm with either a pancake warmer OR by stacking them in a glass dish in the oven. Make sure your oven is set to low and place a lid on the baking dish to retain the moisture in the crepes.
- If you have leftover crepes, you can store them in the fridge for up to 2-3 days. Make sure they are stacked together and keep them covered. When it’s time to eat, simply reheat them individually on the stovetop.
Pro Tip: Use a Non-Stick Cooking Pan
Some people like to use a cast iron pan or non-stick skillet for making homemade crepes, but I prefer to use my non-stick fry pan from Caraway Home. These non-stick pans keep your sourdough crepes from sticking to the edges of the pan. Caraway makes non-stick pans that are free of any harmful chemicals and cleanup is a breeze!
Also, make sure that you pre-heat your pan. The crepe batter will cook more evenly and better when using a pre-heated pan. If your first crepe seems to be sticking to the bottom of your pan, it probably needed longer to pre-heat.
Filling Ideas For Homemade Crepes
- Serve sourdough crepes warm with a small amount of butter and maple syrup. (We like to sprinkle powdered sugar on top)
- Spread butter, cane sugar, and cinnamon on top of crepe. Roll up and enjoy!
- Instead of maple syrup, use your favorite fruit syrup topping. We love to use Strawberry Rhubarb syrup on top of our breakfast crepes, this is our favorite way to eat crepes!
- Spread with your favorite jam and then sprinkle with powdered sugar on top.
- Fill with scrambled eggs, melted cheese and your favorite veggies.
- Spread your crepe with peanut butter and top with freshly sliced bananas.
- Fill your crepe with your favorite salad and top with an egg for a savory filling.
What’s your favorite way to eat crepes? Do you prefer sweet or savory? If you make this recipe, I’d love to know what you think. Come back and leave a review or tag us on Instagram at @thefloweringfarmhouse! We hope you enjoy today’s recipe as much as our family does!
Happy Baking!
The Best Sourdough Crepes Recipe
Equipment
- 1 Mixing Bowl
- 1 Non-Stick Cooking Pan
- 1 Whisk
- 1 Spatula
Ingredients
- 3/4 cup all purpose flour
- 2 eggs
- 1/2 cup milk I use 1% milk
- 1/2 cup water
- 100 grams Sourdough Discard approximately 1/2 cup
- 2 tbsp melted butter unsalted butter
- 1/4 tsp salt
Instructions
- In a large bowl, add your eggs, milk, water, sourdough discard, and melted butter. Whisk together until well combined.
- Next, add your flour and salt to the mixing bowl. Mix until all ingredients are well combined and all lumps are blended in. Sourdough crêpes have a much thinner batter than pancake batter.
- Let your sourdough crepe batter rest while you preheat your non-stick pan on the stovetop. Heat pan over medium heat. Lightly coat the bottom of the pan with either a little butter or coconut oil (If you are making savory crepes, you could use olive oil to coat your pan).
- Once the pan is ready, pour approximately 1/4 cup of your crepe batter into the center of the pan. Depending upon the size of your pan, you may need a little more batter if you want a larger crepe. Immediately lift the pan and rotate in a circular motion until the batter is spread out in a thin layer.
- Let the crepe cook for about 1 1/2 minutes on the first side, or until the edges of the crepe lift easily from the pan. Using a spatula, carefully flip and cook for another minute, or until golden brown.
- Continue this process the next crepe until all crepes are ready. I like to store my crepes in a pancake warmer with a kitchen towel to keep them warm until it's time to eat.
- Serve warm. Add your favorite toppings or fillings to make them savory or sweet. Enjoy!
Notes
Tips for Making Sourdough Crepes
- I prefer to use a kitchen scale to measure my sourdough discard. While the recipe calls for 1/2 cup of sourdough starter, I’ve found that with a little practice when I actually measure out 100 grams, I get a more consistent batter.
- You can keep your sourdough crepes warm with either a pancake warmer OR by stacking them in a glass dish in the oven. Make sure your oven is set to low and place a lid on the baking dish to retain the moisture in the crepes.
- If you have leftover crepes, you can store them in the fridge for up to 2-3 days. Make sure they are stacked together and keep them covered. When it’s time to eat, simply reheat them individually on the stovetop.
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Jennifer, your sourdough crepes look amazing! ‘Makes me want to learn how to make sourdough bread so that I can have the starter discard to try your recipe. Fresh local strawberries are in season now and I think they would be wonderful served with your crepes. Thank you for sharing your recipe!
Yes, working on adding a strawberry rhubarb compote recipe to the blog next! Fresh berries are delicious with these crepes!
Delicious!
This recipe is simple and yummy! I was wanting a no wait crepe recipe for times when I don’t plan as well and this is perfect.