Looking for a delicious way to use up your sourdough discard? This easy sourdough discard crepes recipe is one of our favorite ways to enjoy light, lacy French-style pancakes made with simple ingredients you likely already have on hand.
Whether you do a sweet cream cheese filling with fresh fruit or opt for savory fillings like sautéed mushrooms, cheese, or spinach and eggs, this sourdough crepe recipe is incredibly versatile. We personally love it with this strawberry whipped cream! It’s a delicious recipe that brings a touch of elegance to your weekend breakfast and makes the most of your sourdough starter. Perfect for breakfast, brunch, or even dinner, these crepes are a flavorful and easy way to upgrade your weekly meal plan.
Table of Contents
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Ingredients for Homemade Crepes
Ingredients:
- ¾ cup (240g) whole milk
- ½ cup (120g) sourdough starter (discard or active starter)
- 2 large eggs
- 3 tablespoons butter (room temperature)
- ½ cup (60g) all-purpose flour (fresh milled wheat works too--SEE TIPS)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, for sweet crepes)
- 2 tablespoons sugar (optional, for sweet crepes)
- Butter or coconut oil for cooking the crepes in the pan
Sourdough Crepes Recipe
STEP 1: Using a blender or an immersion blender, combine milk, sourdough starter, eggs, melted butter, flour, salt, and optional vanilla and sugar.
Blend or whisk until completely smooth and no lumps remain. Let the batter rest for 15–30 minutes (or cover and refrigerate overnight for better texture and flavor).
STEP 2: Warm a nonstick skillet or crepe pan over medium high heat. Lightly butter (or oil) the bottom of the pan.
Pour about ¼ cup of the sourdough crepe batter into the pan, swirling to coat the bottom in a thin, even layer.
Cook for 1–2 minutes until the edges lift and the bottom is golden brown. Flip and cook another 30–60 seconds.
STEP 3: Transfer to a plate and repeat with remaining batter, re-buttering the pan as needed.
Tips for the Best Sourdough Crepes
- This is a thin batter. If you are using fresh milled wheat, you may need more liquid to compensate for that, however I always use milled wheat and I have not had to do that. In any case, if you feel like it does thicken up too much, you can add a teaspoon of milk at a time until the batter is the correct consistency.
- If you would like to do a long ferment with these crepes, which is the way that we enjoy them, you can place a piece of plastic wrap over the mixed batter, and then let the batter ferment in the fridge overnight.
- A cast iron skillet can be used but it can be very hard keeping your crepes from sticking. You have to make sure the skillet is hot enough and has a good amount of butter on it before pouring the batter, otherwise you will have a mess on your hands! This is why I highly recommend using a non-stick skillet unless you are used to working with cast-iron. I prefer cast-iron, so I just make sure that the pan is well seasoned and nice and hot before making these.
- For savory crepes, skip the vanilla and sugar and fill with cheese, veggies, eggs, or your favorite savory toppings.
- For sweet crepes, add a dollop of whipped cream, fresh berries, or drizzle with honey or maple syrup, or fill with your choice of fillings.
- Store in an airtight container in the refrigerator
Easy Sourdough Discard Crepes Recipe
Ingredients
- ¾ cup 240g whole milk
- ½ cup 100g sourdough starter (discard or active starter)
- 2 large eggs
- 3 tablespoons butter room temperature
- ½ cup 60g all-purpose flour (fresh milled wheat works too--SEE TIPS)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional, for sweet crepes
- 2 tablespoons sugar optional, for sweet crepes
- Butter or coconut oil for cooking the crepes in the pan
Instructions
- Using a blender or an immersion blender, combine milk, sourdough starter, eggs, melted butter, flour, salt, and optional vanilla and sugar.
- Blend or whisk until completely smooth and no lumps remain. Let the batter rest for 15–30 minutes (or cover and refrigerate overnight for better texture and flavor).
- Warm a nonstick skillet or crepe pan over medium high heat. Lightly butter (or oil) the bottom of the pan.
- Pour about ¼ cup of the sourdough crepe batter into the pan, swirling to coat the bottom in a thin, even layer.
- Cook for 1–2 minutes until the edges lift and the bottom is golden brown. Flip and cook another 30–60 seconds.
- Transfer to a plate and repeat with remaining batter, re-buttering the pan as needed.
Notes
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- This is a thin batter. If you are using fresh milled wheat, you may need more liquid to compensate for that, however I always use milled wheat and I have not had to do that. In any case, if you feel like it does thicken up too much you can add a teaspoon of milk at a time until the batter is the correct consistency.
-
- If you would like to do a long ferment with these crepes, which is the way that we enjoy them, you can place a piece of plastic wrap over the mixed batter, and then let the batter ferment in the fridge overnight.
-
- A cast iron skillet can be used but it can be very hard keeping your crepes from sticking. You have to make sure the skillet is hot enough and has a good amount of butter on it before pouring the batter, otherwise you will have a mess on your hands! This is why I highly recommend using a non-stick skillet unless you are used to working with cast-iron. I prefer cast-iron, so I just make sure that the pan is well seasoned and nice and hot before making these.
-
- For savory crepes, skip the vanilla and sugar and fill with cheese, veggies, eggs, or your favorite savory toppings.
-
- For sweet crepes, add a dollop of whipped cream, fresh berries, or drizzle with honey or maple syrup, or fill with your choice of fillings.
-
- Store in an airtight container in the refrigerator
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