Sourdough Crepes

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
• sugar
• fine sea salt 
• eggs
• vanilla extract (optional)
• whole milk
• butter

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:

1. Serve straight up drizzled with maple syrup like pancakes.
2. Fold into quarters and top with fresh strawberries and whipped cream.
3. Roll with scrambled eggs and cheese.
4. Spread with chocolate-hazelnut spread and roll.
5. Stuff with peaches, cream cheese, and a sprinkle of cinnamon.
6. Drizzle with chocolate syrup.
7. Spread with jam and roll.
8. 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:

Vegan Cucumber Salad With Dill & Chives

Peach & Almond Salad With Lime Vinaigrette

Citrus & Greens With Miso Ginger Dressing