Easy Sourdough Discard Crepes Recipe
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.
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Servings: 0
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.
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- 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.
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- 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.
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- For savory crepes, skip the vanilla and sugar and fill with cheese, veggies, eggs, or your favorite savory toppings.
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- 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.
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- Store in an airtight container in the refrigerator
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