For a sweeter crêpe, add 1-2 tablespoons of sugar to the batter. If the batter thickens as it sits, whisk in a little more milk to restore the desired consistency. These crêpes can be made ahead of time and stored in the refrigerator, wrapped in plastic wrap, for up to 2 days. Reheat gently in a pan or microwave before serving. Try filling these crêpes with Nutella and berries, ham and cheese, or sautéed vegetables.
Sourdough Crêpes
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING6 People
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VIEWS30
Transform your sourdough starter discard into delicate, lacy crêpes, perfect for sweet or savory fillings. These crêpes boast a subtle tang and a wonderfully light texture.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Cholesterol83 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium189 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, whisk together the sourdough starter, eggs, melted butter, and salt until well combined. (2 minutes)
02 Step
Recipe View Gradually pour in the milk, whisking continuously until the batter is thin and smooth. Add more milk, a tablespoon at a time, if needed to achieve the desired consistency. (3 minutes)
03 Step
Recipe View Heat a nonstick pan or crêpe pan over medium-high heat until a drop of water sizzles and evaporates almost immediately. (5 minutes)
04 Step
Recipe View Melt about 1 teaspoon of cold butter in the hot pan, swirling to coat the surface evenly. (1 minute)
05 Step
Recipe View Pour 1/4 cup of batter into the center of the pan and immediately tilt the pan in a circular motion to spread the batter into a thin, even layer. (1 minute)
06 Step
Recipe View Cook the crêpe until the bottom is light golden brown and the edges begin to lift from the pan, about 2 minutes. (2 minutes)
07 Step
Recipe View Carefully loosen the crêpe from the pan with a thin spatula, flip, and cook for an additional 30 seconds, or until lightly golden on the second side. (30 seconds)
08 Step
Recipe View Transfer the cooked crêpe to a plate. Repeat with the remaining butter and batter, stacking the crêpes as you go. (20-30 minutes)
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Jerald Lakin
Jul 1, 2025These crêpes were so easy to make and tasted amazing! I loved using my sourdough discard instead of throwing it away.
Sherwood Kris
Jun 6, 2025I added a little vanilla extract to the batter and filled them with sweet cream cheese. Delicious!
Berry Zulauf
May 22, 2025The texture was perfect - thin and delicate, just like a crêpe should be. I'll definitely be making these again.