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sourdough crepes

Sourdough Discard Crepes – Thin, Soft & Delicate

Light, thin, and lacy crêpes made with sourdough starter, perfect for sweet or savory fillings.

Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 crepes

Ingredients

  • 250 g sourdough starter 1 cup
  • 200 g milk ¾ cup + 1 tbsp
  • 2 eggs
  • 2 tbsp sugar optional, skip for savory
  • 30 g all purpose flour ¼ cup
  • 20 g melted butter or avocado oil 1 ½ tbsp
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp baking soda

Instructions

  1. Whisk eggs in a bowl. Add milk and stir.

  2. Add butter, sugar, vanilla, and salt. Stir in sourdough starter.

  3. Whisk in flour and baking soda until smooth.
  4. Let the batter rest for 30 minutes at room temp.
  5. Preheat a lightly greased pan over medium heat.
  6. Pour in a ladle of batter and swirl to coat the pan.
  7. Cook for 1–2 minutes, flip, and cook the other side.
  8. Repeat with remaining batter.

Recipe Notes

  • Use discard or active sourdough starter.

  • Batter can be stored in the fridge for a few hours.

  • Great with both sweet and savory toppings.

Nutrition (per crepe, approx.)

Calories: 90
Protein: 3g
Carbs: 9g
Fat: 5g
Sugar: 1.5g