This sourdough crepe recipe is a must-try! These crepes are light, flavorful, and incredibly versatile. Perfect for breakfast, brunch, or even dessert, they pair beautifully with both sweet and savory toppings. Plus, sourdough starter not only adds flavor but also makes the crepes easier to digest, thanks to the fermentation process.
Why You’ll Love This Sourdough Crepe Recipe
- Easy to make: Mix the batter in minutes and let it rest overnight.
- Healthier option: Sourdough fermentation breaks down gluten and improves digestibility.
- Customizable: Skip the sugar and vanilla for savory crepes, or load up on sweet toppings for a treat!
- Minimal ingredients: Made with pantry staples and your sourdough starter.
Sourdough Crepes Ingredients
Here’s what you’ll need:
- Eggs: The base of the batter, adding structure and richness.
- Butter: Melted butter makes the crepes soft and pliable.
- Sugar: Optional for sweet crepes; it lightly sweetens the batter.
- Salt: Just a sprinkle enhances the sweetness and balances all the flavors.
- Vanilla Extract: Optional for sweet crepes, it adds a warm, fragrant flavor.
- Milk: Creates the perfect consistency for a smooth, pourable batter.
- Sourdough Starter: Active starter or discard both work here, improving digestibility.
- Flour: All purpose works best.
How to Make Sourdough Crepes
These crepes are quick and easy to prepare, but for the best results, allow the batter to rest for at least one hour, or ideally overnight.
STEP 1: MIX THE WET INGREDIENTS
In a large bowl, whisk eggs until smooth. Add sugar, melted butter, salt, vanilla extract, milk, and sourdough starter. Whisk until everything is well combined.
STEP 2: ADD THE DRY INGREDIENT
Gradually whisk in the flour until you have a smooth, lump-free batter.
STEP 3: REST THE BATTER
Cover the bowl with plastic wrap and let the batter rest for at least one hour or overnight in the refrigerator.
STEP 4: COOK THE CREPES
Heat a pan over medium heat and lightly grease it with butter. Pour a ladleful of batter into the pan, tilting it to coat the surface evenly. Cook until the edges lift and the bottom is golden, then flip and cook the other side. Repeat with the remaining batter.
STEP 5: SERVE
Serve warm with almond butter, jam, honey, or chocolate for sweet crepes, or savory fillings if you skipped the sugar and vanilla.
Recipe Notes
- Savory Crepes: Skip the sugar and vanilla for a savory version.
- Sourdough Starter: Both active starter and discard work well in this recipe.
How to Store Sourdough Crepes
Refrigerator Storage
- Place cooled crepes in an airtight container or wrap them tightly in plastic wrap.
- Store in the fridge for up to 3–4 days.
Freezer Storage
- Stack crepes with parchment paper between each one to prevent sticking.
- Place the stack in a freezer-safe bag or container, removing as much air as possible.
- Store in the freezer for up to 3 months.
Ingredients
Method
- Whisk eggs until smooth. Add sugar (if using), melted butter, salt, and vanilla extract. Mix well.
- Gradually whisk in the milk, then stir in the sourdough starter. Slowly add flour and mix until smooth.
- Cover and refrigerate for at least 1 hour or overnight.
- Heat a pan over medium heat and lightly grease it with butter. Pour a ladleful of batter into the pan, tilting it to coat the surface evenly. Cook until the edges lift and the bottom is golden, then flip and cook the other side. Repeat with the remaining batter.
- Serve warm with your choice of toppings.
Notes
- Skip sugar and vanilla for savory crepes.
- Use active or discard sourdough starter.
- Thin the batter with milk if needed.
