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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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Crepe Batter
  • 1 cup sourdough discard
  • 1 cup milk
  • 2 eggs
  • 1 cup flour
  • 2 tbsp melted butter or oil
  • 1 tbsp sugar optional
  • 1/4 tsp salt

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Nonstick Pan
  • Whisk
  • Spatula
  • Ladle
  • Freezer

Method
 

  1. Whisk sourdough discard, milk, eggs, and melted butter until smooth.
  2. Add flour, sugar, and salt, mixing into a thin, pourable batter.
  3. Heat a nonstick pan and lightly grease the surface.
  4. Pour a small amount of batter and swirl to form a thin layer.
  5. Cook until edges lift easily, then flip and cook briefly.
  6. 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.