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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 10 crepes
Ingredients Method Notes

Ingredients
  

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

Method
 

  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.

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