Sourdough Crepes

5 from 2 votes

Sourdough crepes are a delicious breakfast or snack. With a batter that comes together in minutes with no special equipment, these can also be made ahead for easy mornings.

Prep Time40

Cook Time35

Total Time1 15

Course: Breakfast

Cuisine: French

Servings: crepes

Calories: 84kcal

Author: Joy Kincaid

Equipment

Cast Iron Skillet

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

How to Store:

Stack completely cooled crepes between parchment paper squares on a plate. Wrap the plate in cling 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.

Nutrition