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5 from 2 votes

Sourdough Discard Crepes Recipe

Make the most delicious, delicate, tender Sourdough Crepes with crispy edges using your sourdough discard and just a few simple ingredients.
Prep Time10 minutes
Cook Time2 minutes
Course: Breakfast
Cuisine: American, French
Servings: 8 crepes
Calories: 117kcal

Equipment

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

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.

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.

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 229mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 222IU | Calcium: 46mg | Iron: 1mg