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Sourdough crepes are a delicious way to put your sourdough discard to work. Crepes are delicately thin pancakes with crisp edges and a subtle tang.
The batter comes together in minutes—no special equipment required—and can be made ahead for easy mornings.
Serve them warm with a little butter, drizzle of honey or maple syrup, fresh fruit, and whipped cream for a delicious breakfast. Or, fill them with ham and cheese for a classic French-style lunch. However you roll or fold them, these sourdough crêpes are a beautiful blend of elegance and cozy comfort food.
I still remember the first time I tasted a crepe. I was in my early twenties, spending part of the summer in Paris, and enjoying all the delicious authentic French food. We stopped at a crepe stand on the street to buy delicious and tender crepes that were filled with sweet fruit and cream. It was one of the most delicious things I had ever eaten!
I love being able to recreate that amazing flavor here at home, and getting to use my sourdough discard is an added bonus!
For more sourdough breakfast recipes, try these Fluffy Sourdough Discard Pancakes, Sourdough French Toast, Sourdough Coffee Cake, and Sourdough Pop Tarts.
Why You’ll Love This Sourdough Crepes Recipe
- A Delicious Way to Use Your Discard: These crêpes turn leftover sourdough discard into something special—light, delicate, and subtly tangy.
- Perfectly Thin & Versatile: Whether you fill them with berries and cream or use savory fillings like ham and cheese, their soft, flexible texture makes them perfect for any craving—sweet or savory.
- Make-Ahead Friendly: The batter can rest overnight in the fridge, so you can whip up beautiful, golden crêpes in minutes for breakfast, brunch, or an elegant desse
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post. Here are the key ingredients you’ll need:
- Milk: Use whole milk or low-fat milk.
- Eggs: This recipe uses 4 eggs, and it’s a favorite way to use up extra eggs.
- Butter: Butter gives richness.
- Flour: All-purpose flour makes these French-style pancakes so light and airy.
- Sourdough Discard: Use sourdough starter discard or use active starter. Either way, these homemade crepes will be delicious.
How to Make Sourdough Crepes
1. Using a food processor or blender, blend the milk, eggs, sugar, vanilla, salt, sourdough discard, cooled butter, and flour (Photo 1) until smooth (Photo 2).
If you do not have a food processor or blender, whisk together the milk, eggs, sugar, vanilla, and salt in a medium bowl until fully combined. Add the sourdough discard and whisk the sourdough crepe batter until smooth. Sift in the flour and gently mix until no flour remains and then whisk in the cooled melted butter.
2. Cover the batter with a tea towel and let the batter rest at room temperature for 30 minutes or in the refrigerator overnight.
3. Heat a cast iron skillet or non-stick pan over medium heat for about 2 minutes to make sure that the entire pan is heated evenly.
4. Lightly grease the pan with coconut oil, butter, or vegetable oil and wipe away any excess so that it does not burn onto the pan. I like to use coconut oil. Make sure to do this between cooking each crepe.
5. Pour 1/4 cup of batter onto the preheated pan and immediately swirl and tilt the pan so that it creates a thin, even layer over the pan (Photo 3). Thin is important!
6. Flip the crepe over when you see that the edges are set, look dry and are starting to turn up. About 1-2 minutes.
7. Once the first side is done, cook on the second side for about 40 seconds.
8. Once the first crepe is done cooking, remove from the pan using a spatula and set on a plate.
9. Continue steps 4-9 until all of your batter is gone, stacking the finished crepes as you go.
10. Serve warm with your favorite fillings or butter and syrup. Some yummy filling suggestions are: cream & jam, cream & fresh fruit, Nutella & strawberries, Nutella & bananas, salted caramel drizzle, melted brie and apple slices, sliced ham & cheese, spinach & feta.
Serving Suggestions
Serve these sourdough crepes with your favorite toppings: fresh berries, jam, homemade blueberry syrup, apple butter, pumpkin butter, and whipped cream are all so delicious when you’re craving sweet crepes. If you want savory crepes, fill these with spinach and feta, bacon, cheddar, and green onion, or tomato, basil, and ricotta.
How to Store
Stack completely cooled crepes between parchment paper squares on a plate. Wrap the plate in plastic wrap and place in the refrigerator for up to 3 days. To reheat the crepes, warm them in a non-stick skillet.
You can make the crepes ahead of time and freeze them. Stack completely cooled crepes between squares of parchment paper and place in afreezer bag for up to 1 month. To thaw, place the bag of frozen crepes in the refrigerator overnight to thaw and then once thawed, warm in a non-stick skillet.
More Sourdough Breakfast Recipes
- Fluffy Sourdough Pancakes
- Sourdough French Toast
- Sourdough Discard Cinnamon Rolls
- Sourdough Discard Cinnamon Roll Focaccia
- Sourdough Granola
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Crepes
Equipment
Ingredients
- 1 1/2 cups whole milk, (about 360 grams)
- 4 large eggs, room temperature
- 2 teaspoons granulated sugar, (about 9 grams)
- 1 1/2 teaspoons vanilla extract, (about 6 grams)
- 1/2 teaspoon fine sea salt, (about 2 grams)
- 1 cup sourdough discard, (about 240 grams)
- 3 tablespoons unsalted butter, (43 grams) melted and slightly cooled
- 1 cup all purpose flour, (about 125 grams)
Instructions
- Using a food processor or blender, blend the milk, eggs, sugar, vanilla, salt, sourdough discard, cooled butter, and flour until smooth.If you do not have a food processor or blender, whisk together the milk, eggs, sugar, vanilla, and salt in a medium bowl until fully combined. Add the sourdough discard and whisk until smooth. Sift in the flour and gently mix until no flour remains and then whisk in the cooled melted butter.
- Cover the batter with a tea towel and allow it to rest at room temperature for 30 minutes or in the refrigerator overnight.
- Heat a cast iron skillet or non-stick pan over medium heat for about 2 minutes to make sure that the entire pan is heated evenly.
- Lightly grease the pan with coconut oil, butter, or vegetable oil and wipe away any excess so that it does not burn onto the pan. I like to use coconut oil. Make sure to do this between cooking each crepe.
- Pour 1/4 cup of batter onto the center of the pan and immediately swirl and tilt the pan so that it creates a thin, even layer over the pan. Thin is important!
- Flip the crepe over when you see that the edges are set, look dry and are starting to turn up. About 1-2 minutes.
- Cook on the second side for about 40 seconds.
- Once the crepe is done cooking, remove from the pan using a spatula and set on a plate.
- Continue steps 4-9 until all of your batter is gone, stacking the finished crepes as you go.
- Serve warm with your favorite fillings or butter and syrup. Some yummy filling suggestions are:cream & jam, cream & fresh fruit, Nutella & strawberries, Nutella & bananas, salted caramel drizzle, melted brie and apple slices, sliced ham & cheese, spinach & feta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
