Sourdough discard crepes are a light and fluffy, doughy treat that can be enjoyed as either sweet or savory. Plus, it uses up sourdough discard that you most likely have just sitting around!
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Sourdough Discard Crepes Recipe
Don't throw away your sourdough discard! Put it to use in these sourdough discard crepes, a light and doughy treat to be enjoyed as either sweet or savory.
Ingredients
For the Crepe Batter
- 1 cup milk
- 1 cup sourdough discard (see notes)
- 6 eggs
- 2 teaspoons vanilla extract
- 1 cup flour
- 2.5 tablespoons melted butter
Instructions
1. To start, melt the butter in the microwave or over the stove top. 2.5 tablespoons butter
2. While the butter is melting, make the batter. Combine the sourdough starter, milk, eggs, flour, and vanilla extract. Once the butter has cooled off slightly, mix it into the batter as well. 1 cup milk, 1 cup sourdough starter, 6 eggs, 2 teaspoons vanilla extract, 2.5 tablespoons butter
3. At this point, put the sourdough batter in the fridge to chill for one hour. *See notes
4. After the batter is done chilling,
Notes
- Active sourdough starter will also work for this recipe
- Don't skip the chilling step. It really helps to even out air bubbles and keep the batter from sticking to the skillet! You can also mix this batter up the night before you plan to make the crepes.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 81mgSodium: 78mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 4g
Nutrition facts are automatically generated and should only be taken as an estimate.
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Ingredients You'll Need
Vanilla Extract
Milk
Eggs- I like to use brown eggs that are either organic or cage free. The best eggs to use, though, are local brown eggs. Right now I don't have access to a local stand, otherwise I would be using the fresh, locally raised brown eggs!
Sourdough Starter- This recipe calls for sourdough discard, but active sourdough starter will still work as well.
All Purpose Flour- I use the King Arthur Organic All Purpose Flour!
Butter- Usually I use unsalted since I prefer adding to my own taste, but salted will also work. It won't make a noticeable difference in the recipe.
Additional Butter For Cooking
Pinch Of Salt- Redmond Real Salt is the best in my opinion!
Tools You Will Need
Spatula
Whisk
Large Mixing Bowl
Measuring Spoons
How To Make Sourdough Discard Crepes Step-By-Step
*See the recipe card for exact measurements and detailed instructions.
First, melt the butter in a small saucepan over medium heat (or, melt in the microwave). Set the butter aside to cool while you mix together the rest of the batter.
Second, whisk together the eggs, sourdough discard, milk, vanilla, flour, and pinch of salt in a large mixing bowl. Add in the butter and whisk until combined. The batter should be thin, runny and very smooth, similar to pancake batter but not so thick or chunky.
At this point, set the batter in the fridge, covered, for one hour. Chilling the batter really helps the flour to hydrate and gives the gluten time to relax. While the batter sits it will also thicken up slightly so that it won't stick to the pan while it cooks. Additionally, air bubbles will settle out which is essential for keeping sourdough discard crepes thin! *See the tips section for how you can get a head start on this.
Just before you're ready to start cooking, preheat a 10 inch cast iron skillet over medium high heat. Melt about 1-2 teaspoon of butter in the skillet.
Pour about ⅓-1/2 cup of batter into the hot skillet. I've found that the best way to smooth and spread out the batter across the entire pan is by picking up the skillet and swirling the batter around until the skillet is completely coated in the batter. You can also use a spatula to spread it out, just be very careful that you don't accidentally rip the crepe while it's cooking. Since the skillet is so hot, the crepe will most likely start cooking as soon as the batter is poured onto the skillet.
Then, cook the crepe until it's mostly cooked through and small bubbles have formed across the top, similar to a pancake. After that, gently flip the crepe and cook another 1-2 minutes on that side as well. The coloring should be a light golden color.
Why You'll Love These Sourdough Discard Crepes
This recipe is incredibly easy and so simple! Making your own sourdough discard crepes only requires a couple of pantry staple ingredients and a short amount of time standing at the stove. You'll love how easily these doughy, pancake like crepes turn out and feel like an elevated meal without much work at all.
It uses up excess sourdough discard. There's times when sourdough discard just feels like it's building up and this is one recipe to use it on! If you want more easy sourdough discard recipes, visit our sourdough archives where most of the recipes use sourdough discard!
They can be eaten as a sweet treat or a savory meal. For a fun Saturday morning breakfast, these sourdough discard crepes can be filled with whipped cream and fresh berries! Ooo, I bet that would taste good while sipping a delectable banana bread latte! Or, make it a meal for dinner by filling them with chicken and cheese served with a side of steamed broccoli. See below for an extensive list of good fillings and toppings for crepes.
Crepes use a lot of eggs! Not only are eggs so so good for you, but I know there's probably some of you who have chickens producing a lot of them right now! If you do have an excess of eggs then this recipe is a good one to try as it uses half a dozen eggs!
Good Sourdough Discard Crepe Toppings
Crepes are wonderful because they can be topped with something sweet or something savory! While this isn't an endless list of all of the toppings you could possibly use, it definitely gives you a great place to start.
Sweet Crepe Fillings
- Whipped cream with fresh berries (strawberries, blueberries, raspberries, blackberries, etc.)
- Chocolate whipped cream with strawberries, powdered sugar and chocolate drizzle
- Nutella spread with sliced bananas
- Melted butter and sugar
- Softened butter, cinnamon and sugar
- Cream cheese spread and fruit with honey drizzle
- Peanut butter, banana slices and honey drizzle
Savory Crepe Fillings
- Shredded chicken and cheddar cheese
- Creamy shredded chicken & sautéed mushrooms in creamy parmesan sauce
- Classic ham and cheese
- Turkey and cheese
- Shredded chicken, sautéed peppers and onions, spinach, and gouda cheese
- Smoked salmon, whipped cream cheese, fresh dill
Sourdough Crepe FAQs
Are sourdough crepes a thing？
Yes, they are! Whisk together 1 cup of milk, 1 cup of sourdough discard, 6 eggs, 2 teaspoons of vanilla extract, 1 cup of flour, and 2.5 tablespoons of melted butter. Let the batter chill for at least one hour in the fridge. Then, heat a cast iron skillet over medium high heat and add about ⅓-1/2 cup of crepe batter to the pan. Spread it around very gently with a spatula, cooking until more than halfway cooked. After that, flip the crepe and cook another minute or two until lightly golden brown.
What are the 3 crepe ingredients？
The 3 main crepe ingredients that you need are eggs, milk, and flour. To make 10-15 crepes, whisk together 1 cup of flour, 1 cup of milk and 6 eggs.
What is the best filling for a crepe？
- Whipped cream and fresh berries
- Nutella and banana slices
- Shredded chicken and cheddar cheese with sautéed onions
- Cream cheese and smoked salmon with fresh dill
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