These sourdough crêpes are light, full of flavor, and have just the right amount of richness. Whether you’re using up your sourdough discard or working with a freshly fed starter, both options work perfectly. I’ve made this recipe many times, and it always gives me the perfect crêpes, soft, thin, and with a light texture that’s just right for folding or rolling.

My favorite way to serve them is with my homemade Nutella and fresh strawberries. That combo tastes like spring mornings to me. But they’re just as good with savory fillings, just leave out the sugar if you’re going that route.

It’s such a nice way to use up extra starter. The crepes cook up thin and soft, with tiny bubbles that form as they hit the pan. They even reheat well, which is a bonus.

Why You’ll Love This Sourdough Crepes Recipe

A great way to use sourdough discard or active starter
Quick and simple, ready in under an hour
Naturally flavorful and light with a slight tang
Can be sweet or savory based on your filling
Pairs well with sweet spreads, nut butters, or savory fillings

Ingredients to Make Sourdough Crepes

Here’s what goes into making these delicious sourdough crepes:

Sourdough starter – You can use discard or a bubbly, freshly fed one.
Milk – Any milk works: dairy or plant-based. It helps thin out the batter.
Eggs – These add structure and help the batter hold together.
Sugar – Adds a touch of sweetness (skip it for savory crepes).
All-purpose flour – Just a little for extra structure and elasticity.
Melted butter or oil – Adds richness.
Vanilla extract – Optional but adds a beautiful depth of flavor.
Salt – Essential to balance the flavors.
Baking soda – Helps with those tiny bubbles and lacy texture.

How to Make Sourdough Crêpes

Start by cracking the eggs into a large bowl and whisking them well. Add the milk and mix to combine.
Stir in the melted butter, sugar (if using), vanilla, and salt.
Add the sourdough starter and whisk again.
Sift in the flour and baking soda, then whisk until the batter is smooth and lump-free.
Let the batter rest for about 30 minutes at room temperature.
Heat a lightly greased pan over medium heat.
Pour in a ladle of batter and quickly swirl to coat the pan.
Cook for 1–2 minutes until bubbles form and the edges start to lift.
Flip and cook the other side for another minute.
Transfer to a plate and repeat with the rest of the batter.

Tips for Making Perfect Crepes

If your batter is too thick, add a splash of milk to thin it out.
A hot pan is key, let it preheat before you start cooking.
Butter between each crepe helps keep them from sticking.
Resting the batter allows the flour to hydrate and results in better texture.
These keep well in the fridge for a few days, just reheat gently in a pan.
You can also freeze them! Stack the crepes with parchment paper between each, store in an airtight container or freezer bag, and reheat straight from frozen or let them thaw first.

FAQ

Can I use sourdough discard for this recipe?
Absolutely. Whether your starter is bubbly and active or just discard from the fridge, both work well here.

Do I have to rest the batter?
It’s not mandatory, but letting the batter rest improves texture and flavor.

What can I serve with sourdough crêpes?
Sweet toppings like homemade Nutella, jam, or fruit work beautifully. For savory, go for cheese, sautéed mushrooms, or a fried egg.

These sourdough crêpes are a beautiful way to make something special from your sourdough starter, whether you’re going sweet or savory.

I’d love to see how you serve yours! If you give this recipe a try and enjoy it, I’d be so happy if you came back to leave a 5 star rating. And if you share it on Instagram, don’t forget to tag me @your_kitchen_lab