Sourdough crepes are surprisingly easy to whip up! Not to mention, they make use of sourdough starter discard to help minimize kitchen waste.
The thought of making crepes may be intimidating, but they’re actually much easier than you think!
Essentially a very thin pancake, crepes are great for breakfast, lunch, or dinner. Serve them savoury or sweet, stuffed or rolled, or eat them like pancakes drizzled with maple syrup! And unlike most sourdough recipes, there’s no lengthy waiting time for crepes. Just mix and cook.
Ingredient List For Sourdough Crepes:
- sourdough discard (unfed sourdough starter)
- all-purpose flour
- fine sea salt
- vanilla extract (optional)
- whole milk
The Benefit Of Sourdough Discard
Sourdough discard, that is, sourdough starter that hasn’t been fed with fresh flour and water, is a terrific addition to many recipes! Because sourdough starter is a fermented culture, it can be easier for people to digest, especially those with gluten intolerance. Making sourdough discard recipes is a fast way to get the benefit of fermented cultures without the waiting.
We used all-purpose flour for these sourdough crepes, however, if gluten is an issue, you could try substituting 100% buckwheat flour. Keep in mind, the look, flavour, and texture won’t be the same as all-purpose flour.
What’s The Best Pan For Crepes?
You can buy pans specifically for crepe making, however they’re not a necessary requirement to make great crepes. Any large non-stick skillet will do.
The most important factor in crepe-making is the non-stick factor. Use a well-seasoned cast iron pan, or any other clean, damage-free, non-stick frying pan you have on hand.
Another note about making crepes is to make them in a preheated pan. Crepe batter will stick to a cold pan!
How To Know When Crepes Are Ready To Flip
You don’t flip sourdough crepes until they’re fully cooked on the bottom. They’re ready to flip when the edges lift away easily from the pan, and the underside is golden.
How To Flip Crepes
Flipping crepes doesn’t require any special tools! Simply slide a spatula under the crepe in the pan, quickly flip it over, and cook for another 30 seconds or so.
Serving Suggestions For Sourdough Crepes:
- Serve straight up drizzled with maple syrup like pancakes.
- Fold into quarters and top with fresh strawberries and whipped cream.
- Roll with scrambled eggs and cheese.
- Spread with chocolate-hazelnut spread and roll.
- Stuff with peaches, cream cheese, and a sprinkle of cinnamon.
- Drizzle with chocolate syrup.
- Spread with jam and roll.
- Fold with your favourite sandwich fillings like ham and cheese, turkey and Havarti, or chickpea salad.
Tips & Suggestions For Making Sourdough Crepes:
- To Keep Crepes Warm As You Make Them – Preheat the oven to its lowest temperature. Stack fresh crepes in an oven safe dish with a lid and keep warm until needed.
- Make These Crepes Ahead Of Time – Make the recipe as written. Stack crepes on a plate and keep tightly covered in the fridge for up to three days.
- How To Store Crepes – Stack together in a container, or on a plate, and keep tightly covered in the fridge for up to three days.
- How To Freeze Crepes – Place a small square of parchment paper in between two crepes. Repeat and stack all crepes with parchment in between. Place the stack in a large zip-top freezer bag and gently squeeze out as much excess air as you can. Store the crepes in the freezer for up to three months.
- How To Thaw Frozen Crepes – Take what you need out of the freezer and thaw in the fridge the day before, or on the counter for one hour.
- Reheating Crepes – Heat crepes individually in a pan on the stovetop until warmed through before serving. Alternatively, reheat one at a time for 15-30 seconds in the microwave (time depends on the power of your microwave).
Side Dish Salads That Are Great With Crepes:
- ¼ cup (65 g) unfed sourdough starter/sourdough discard
- 1 cup (150 g) all-purpose flour
- 1 tbsp (15 g) sugar
- ¼ tsp fine sea salt
- 2 large eggs, at room temperature
- ½ tsp vanilla extract (optional)
- 1 cup (250 g) whole milk, divided
- 1 tbsp butter, melted, plus more for cooking
- In a large bowl, combine the unfed starter, flour, sugar, salt, eggs, vanilla (if using), and half a cup of milk. Whisk until thoroughly combined and no lumps remain. Add in the remaining milk and whisk again. Finally, whisk in the melted butter. Set the batter aside to rest for 15 minutes.
- Preheat a large skillet over medium-high heat (I toggled between 6 - 6.5 on a heating dial of 1 - 10, but adjust the heat on your stove, as needed). When the skillet is hot, brush with a little bit of butter.
- Immediately pour ¼ - ⅓ cup of batter evenly into the centre of the pan, then tilt the pan and rotate to swirl and thin out the batter. The batter should now be in the shape of a very thin, wide circle.
- Cook about 45 seconds, or until the edges peel off easily and the underside begins to brown. Flip and cook another 30 seconds.
- Place cooked crepes in an oven-safe lidded dish on the lowest setting of your oven or on a plate covered with another plate/aluminum foil to prevent them from drying out. Serve immediately with any of the following: fresh berries, maple syrup, jam, whipped cream, powdered sugar, yogurt, crème fraîche, nutella, peanut or almond butter, etc.
We know that vanilla can be expensive, so if you can’t justify it for your crepes, leave it out!
If you want to make sweeter dessert-style crepes, you can add an additional tablespoon of sugar to the batter.
If you want to make more savoury crepes to be served with toppings like sautéed spinach and mushrooms, herb and garlic cream cheese, lox, or hollandaise, simply omit the sugar from the recipe.
Amount Per Serving: Calories: 278Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 333mgCarbohydrates: 41gFiber: 2gSugar: 1gProtein: 11g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.