Sourdough Crepes Recipe
You look at sourdough discard and suddenly feel very Parisian, obviously. Crepes sound fancy, but they’re secretly easy. You swirl batter, flip like a pro, and pretend this is your lifestyle. Thin, delicate, and slightly tangy, they make breakfast feel expensive without actually costing you anything today.
This sourdough crepes recipe creates thin, flexible crepes with a light tang and soft texture. The batter blends quickly and cooks fast in a pan. Perfect for sweet or savory fillings, these crepes adapt easily. They store and freeze well, making them a versatile, elegant option for effortless meals anytime.
Sourdough Crepes Recipe
This sourdough crepes recipe produces thin, soft crepes with a delicate texture and slight tang. The batter mixes quickly and cooks evenly in a pan. These crepes are versatile for sweet or savory fillings, making them perfect for breakfast, snacks, or light meals with minimal effort.
Ingredients
Equipment
Method
- Whisk sourdough discard, milk, eggs, and melted butter until smooth.
- Add flour, sugar, and salt, mixing into a thin, pourable batter.
- Heat a nonstick pan and lightly grease the surface.
- Pour a small amount of batter and swirl to form a thin layer.
- Cook until edges lift easily, then flip and cook briefly.
- Stack crepes and keep warm before filling or serving.
Notes
For softer crepes, cook briefly and avoid overbrowning. For crisp edges, cook slightly longer. Freeze crepes layered with parchment for easy reheating. Handle gently when flipping to prevent tearing. Add vanilla or herbs for flavor variation. Store in airtight container in refrigerator for freshness.
