These sourdough crepes take me back to one of my favorite food memories, sitting by a lake in Lyon, eating warm crepes with a little sugar and a squeeze of lemon. After lots of testing (and lots of crepes), I landed on a version that's easy to make and turns out silky, tender, and crisp at the edges-using just a few pantry staples and, of course, sourdough discard.
This post was originally published in March 2023, I have since updated this recipe to make it even easier to follow, with streamlined, straightforward steps and helpful tips along the way.
When I make these crepes at home, I usually fill them with homemade blueberry preserves and cream cheese filling.
I love starting my weekend with a batch of these crepes. If you love sourdough breakfast recipes too, you might also like my sourdough waffles and buttermilk sourdough pancakes.
5-STAR REVIEW
I made these crepes exactly according to the recipe. The result was delicious! They were beautiful in color and had a captivating aroma. I'm really looking forward to trying more of your recipes.
Ben Hamilton
Ingredients and substitutions
You can use your sourdough discard straight from the fridge, no need to activate it or bring it to room temperature first.
Step-by-step instructions
STEP 1. Whisk together the wet ingredients completely before stirring in flour a third at a time.
STEP 2: Add in the salt and whisk until the batter is completely smooth. Let the batter rest for 30 mins for sturdier crepes.
STEP 3. Cook the batter in a preheated non-stick skillet over medium-low heat for 1 minute on each side.
STEP 4. Fill with your choice of toppings and serve.
Tips from Hannah's Test Kitchen
- During testing, I learned not to let the batter ferment too long, the crepes can turn out overly sour or pick up off flavors.
- I also found that letting the batter rest for about 30 minutes before cooking makes a big difference. It helps the bubbles settle so the crepes don't break apart in the pan.
- Make sure you use a non-stick pan and preheat or your crepes will stick.
Did this recipe rise to the occasion?
★★★★★
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Sourdough Discard Crepes Recipe
Equipment
- ladle
- 10-inch skillet or cast iron pan
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Ingredients
- 226 grams whole milk
- 3 egg large
- 113 grams sourdough discard
- 24 grams cane sugar
- 28 grams unsalted butter melted (plus more for cooking)
- 60 grams all-purpose flour
- 4 grams salt
Click US Customary to view volume measurements
Instructions
- Mix the wet ingredients: Whisk together the eggs, milk, sourdough discard, sugar and melted butter in a large bowl until no traces of egg yolk remain and the discard is dissolved.226 grams whole milk, 3 egg, 113 grams sourdough discard, 24 grams cane sugar, 28 grams unsalted butter
- Stir in the dry ingredients: Stir half the flour in and whisk until no dry bits of flour remain. Add the remaining flour and salt and whisk until the batter looks smooth and cohesive.60 grams all-purpose flour, 4 grams salt
- Let the batter rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes. This will allow the air bubbles to subside and prevent your crepes from breaking up in the pan. Don't let your batter ferment for too long or your crepes may taste too sour.
- Prep your fillings and toppings while your batter rests.
- Cook the crepes: Preheat a skillet over medium heat with ½ tablespoon of butter.
- Pour ½ cup of into the hot skillet and spread the batter into a thin, even layer. You can do this by either swirling the pan or using the back of a ladle.
- After 1 minute, gently peel the edges of the crepe away from the bottom of the pan.
- Flip the crepe and cook for another 30 seconds to 1 minute. Place cooked crepe on a large plate.
- Repeat with the remaining batter. Stack the cooked crepes on the plate until ready to serve.
- Enjoy: Spread favorite fillings and add toppings to your crepes and serve.
- Store and reheat: Cover the plate with aluminum foil and store crepes in the refrigerator for up to 1 week. Reheat crepes in a hot skillet until completely warmed.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Calories are calculated based on crepes without any filling or toppings.
- Gradually whisk the flour in to prevent lumps in the batter.
- Let the batter rest for 30 minutes before cooking, this will allow air bubbles to subside and prevent your crepes from breaking apart while you fry them.
- Don't let the batter ferment for too long or your crepes may become too sour and develop off flavors.
- Use a non-stick skillet or well-seasoned cast iron pan, using a stainless steel pan may cause your crepes to stick and break apart.
- Wait until the first side is cooked before flipping your crepe.
- My favorite toppings for crepes:
- Ham and gruyere
- Smoked salmon, capers and crème fraîche
- Strawberries and nutella
- Chicken and pesto
- Spinach, artichoke and cream cheese
- Maple syrup, cinnamon sugar apples
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Julie Curry says
These were easy and delicious!!
I made them for dessert with Greek cream cheese, juicy strawberries, coconut ice cream and some Canada maple Carmel I have sitting around. Delightful!
Hannah Dela Cruz says
Yum! I love Greek Cream Cheese! I might have to try this next time.
Kim Arnold says
Excellent! For anyone who is avoiding gluten and dairy, this recipe still works! I made these with my gluten free starter discard, 1-1 gf flour, and a butter flavored coconut oil Served with whipped coconut cream and blueberries, Delish! Cannot wait to experiment with some of these other recipes with conversions. Thank you!
Hannah Dela Cruz says
Hi Kim! Thanks for the note. I'm sure people will appreciate knowing these work with gluten free products. Thanks for trying them out.
Ben Hamilton says
I made these crepes exactly according to the recipe, using the rye sourdough discard. The result was delicious! They were beautiful in color and had a captivating aroma. I'm really looking forward to trying more of your recipes.
Hannah Dela Cruz says
I'm so glad your rye starter worked for this recipe!
Kendyl says
I made these this morning and they were fantastic! Super fast and easy. I added a touch of vanilla and filled them with whipped cream and strawberries. So good!
Hannah Dela Cruz says
So happy you loved them. That filling sounds incredible.
Lupe says
Very tasty! Definitely will use this recipe again to make a crepe cake. Thank you for sharing this delicious recipe.
Hannah Dela Cruz says
So happy you loved them! I really want to make a crepe cake with them at some point too. You'll have to let me know how it goes.
Alla says
Very tender and thin. Excellent!
Hannah Dela Cruz says
I love love love this recipe and so glad you found it and liked it too!