Sourdough Crepes

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5 from 7 votes

Easy sourdough crepe recipe that uses sourdough discard!

Prep Time10

Cook Time20

Rest Time20

Total Time50

Course: Breakfast

Cuisine: American, French

Servings: crepes (8-inch)

Calories: 110kcal

Author: Heather Perine

Ingredients

1 cup (120 grams) all purpose flour
1 1/4 cups (300 mL) milk
2 large eggs
4 tablespoons (1/2 stick, 57 grams) unsalted butter melted and slightly cooled
1/2 teaspoon vanilla extract
1 tablespoon granulated white sugar
120 g (generous ½ cup) sourdough discard

Instructions

In a medium bowl, combine all the ingredients for the crepe batter and whisk to combine. Whisk well to get out any lumps. Allow the batter to rest for 20-30 minutes.
Prepare a non-stick skillet with cooking spray or wipe down with oil or butter. Heat over medium heat.
Using a measuring cup, ladle your batter into the center of your pan. Swirl the pan to evenly coat the bottom of the skillet.
Cook for about 1 minute on the first side. Keep a close eye on the crepe. I waited until I saw a slight browned edge then give it a flip and cook on the opposite side. The second side cooked a little faster. The second side will only take about 15-20 seconds to cook. If you want softer crepes, cook for less time on each side.
Continue with the rest of your crepe batter. Eat immediately with fresh fruit, whipped cream, Nutella, or chocolate ganache or freeze for later use!

Notes

Tools: Non-stick skillet | Ladle| Good whisk | Flat spatula
Discard: You want to use your discard not your active starter. And depending on the thickness of your starter you may need to adjust the thickness of your crepe batter. It should be a thin pancake batter.
Make Ahead: Make the batter ahead of time and refrigerate overnight. Or if you want to make the crepes ahead of time to serve later, then just layer cooked crepes with parchment between each crepe and wrap the whole stack in plastic wrap so as not to dry out. Store the wrapped crepes in your fridge for up to 3 days. And then simply reheat in your microwave in small increments until warmed through. Just be careful and not to heat too much as they might turn soggy. I microwave in 10-second increments.
Freezing: Store the wrapped crepes in a plastic bag and then freeze for up to 3 months. You can thaw at room temperature or the fridge and then reheat in the microwave.
Batter amounts:
- 8-inch pan - about 3-4 Tbsp. (about a 1/4 cup)
- 10-inch pan - about 5 Tbs. (generous 1/4 cup)
- 12-inch pan - about 1/3 cup (6 Tbs.)
Milk substitution: I love using whole milk for these for best flavor and richness, but yes you can substitute whatever milk you would like. Low-fat, almond, soy, oat or other plant-based milks.
For softer crepes: Cook for less on each side. On the first side cook for only 30 seconds, and then for about 10 seconds on the other side (or not at all).
Vegan: I haven't tested this but I think a vegan egg replacement would work well! A "flax egg" might make the crepes be a bit grainy with bits of flax of them, but might still work.
Blender method: Yes I've made crepe batter in a blender before, or used a stick blender for a super smooth texture. I'm just lazy and prefer to whisk my batter smooth.

Nutrition