Easy and Simple Sourdough Discard Crepes (2024)

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Easy and simple sourdough discard crepes. All of the good stuff, no extra fluff or junk. You’re going to love this versatile and healthy sourdough breakfast recipe.

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Anyone who knows me personally knows that I absolutely LOVE crepes. Having brunch or breakfast at least once a month at my favorite crepe shop is a must. This love for crepes started when I was in 5th grade and has a French best friend, whose parents made crepes for dessert after dinner.

Fast forward to adulthood. A town close by opens up a crepe & coffee shop with out of this world good crepes and coffee. And this childhood dessert pops back up in my mind. So here I am doing my thing whipping up sourdough crepes for breakfast.

These simple sourdough discard crepes are the best! You can enjoy them savory or sweet. With eggs and cheese and bacon or Nutella and fresh fruit with whip. I crave them every week. And I think you’re going to like them just as much.

Ingredients for Simple Sourdough Discard Crepes

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The fun thing about crepes is the endless list of toppings, fillings, and add ins you can customize with. That one reason why I fell in love with my local crepe shop. Ordering from there showed me that crepes can be enjoyed as a savory dish just as much as a sweet dish.

These simple sourdough discard crepes have the added benefit of using all sourdough starter. So need an idea for something to make with your extra discard?

In this post, I’m going to be giving you ingredients for savory or sweet sourdough crepes. The variations are very small, but make a difference complementing what you’re serving up.

Savory Simple Sourdough Discard Crepes

Savory sourdough crepes are a good base for topping and fillings like breakfast meats, ham, shredded chicken, cheeses, garden greens, and dressings. Base ingredients in a savory sourdough crepe are:

  • 2 Cups of sourdough Discard
  • 4 Eggs
  • 1 Tsp Salt
  • 4 Tbsp Butter
  • 3/4 Cups of Whole Milk

Sweet Simple Sourdough Discard Crepes

Whereas savory sourdough crepes are meant to compliment savory and salty add ins, sweet sourdough crepes are meant to compliment sweet and fruity fillings and toppings.

Not much changes, just the addition of vanilla extract, sugar, and adding a little less salt.

  • 2 Cups of Sourdough Discard
  • 4 Eggs
  • 1/2 Tsp Salt
  • 4 Tbsp Butter
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tbsp Cane Sugar or Honey / Maple Syrup
  • 3/4 Cups of Whole Milk
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Crepes are very easy to make once you get the hang of them. The secret is to keep your pan really hot and to move quickly in spreading the batter once it hits the pan.

Start by heating a flat circular pan on the stove. I will be linking my favorite cast iron pan for this at the bottom of this post. You want to turn the heat on to a medium range.

To make your sourdough crepe batter, simply mix all ingredients in a large batter bowl. Make sure to thoroughly stir the batter so you don’t have any random chunks. It doesn’t make for a pretty crepe if you have random chunks of unmixed ingredients.

Some people like to run their crepe batter through a blender, but I find it unnecessary with sourdough crepes, because the flour has been presoaked with the starter.

When your pan is nice and hot, (You should be able to lightly touch it and instantly feel the heat) go ahead and ladle about 1/2 cup of batter onto the pan. Once it hits the pan though, be ready to immediately pick the pan up and swirl the batter around the pan until it covers the whole circumference.

Using a spoon helps with this as well. Kind of similar to spreading pizza sauce on a crust.

Let that cook for about 2 minutes, until you see that the crepe looks solid and shiny. Once you see that, give the crepe a flip. I do this by quickly grabbing it by the edge and flipping, but you could always use a fork or spatula.

You’ll know it’s done when you start to see slight browning . At that point, move your crepe to a plate to cool.

Best Ways to Fold Crepes

Crepes can be folded a bunch of different ways. My two favorite ways to fold crepes are either rolling them or by folding them in fourths.

To roll a crepe, simply spread or spoon your filling of choice in the center of the crepe, and roll it like a fruit rollup.

To fold crepes, spread or spoon your filling on one half of the crepe and then fold it half so that it looks like a half circle. Then, fold it in half again.

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A third option is to add your filling the the middle, like you would with the rolling method and then take each side of the crepe and fold it over to the center. Kind of like a burrito, only you’re not tucking the ends.

These simple crepes are one of my most favorite ways to use up sourdough discard. I hope you enojy them as much as I do.

Crepe Making Supplies

Batter Bowl

10.5 Inch Cast Iron Griddle


Other Sourdough Discard Breakfast Recipes

Sourdough Discard Dutch Baby

Sourdough Discard Pancakes

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Sourdough Discard Crepes


Sweet Sourdough Crepes

  • 2 Cups of Sourdough Discard
  • 4 Eggs
  • 4 Tbsp Butter
  • 1 Tsp Vanilla
  • 1 1/2 Tbsp Cane Sugar, Honey or Maple Syrup
  • 3/4 Cups of Whole Milk
  • 1/2 Tsp Salt

Savory Sourdough Discard Crepes

  • 2 Cups of Sourdough Discard
  • 4 Eggs
  • 4 Tbsp Butter
  • 3/4 Cups of Whole Milk
  • 1 Tsp Salt


  1. In a bowl mix together all ingredients.
  2. Heat a circular griddle on the stove on medium heat
  3. Once griddle is hot, ladle about 1/2 cup of sourdough crepe batter into the center
  4. Immediately pick up the pan and swirl batter around until it reaches the whole circumference of the pan
  5. Cook until crepe becomes slightly shiny
  6. Once shiny, flip to other side and let cook furthermore
  7. Remove from the pan and serve immediately with fillings and toppings of choice

As an enthusiast with a deep understanding of sourdough and its versatile applications, I can confidently share insights into the intricacies of creating perfect sourdough discard crepes. My knowledge in this area is rooted in both personal experience and a comprehensive understanding of the science behind sourdough fermentation.

The article you've shared introduces a delightful recipe for sourdough discard crepes, highlighting their simplicity and versatility. Sourdough discard is a byproduct of maintaining a sourdough starter, and finding creative ways to use it is a testament to a cook's resourcefulness. Now, let's break down the key concepts and elements mentioned in the article:

  1. Sourdough Discard:

    • Sourdough discard is the portion of the sourdough starter that is removed and discarded before feeding or refreshing the starter. It is a way to maintain the balance of flour and water in the starter.
  2. Crepes:

    • Crepes are thin French pancakes made from a simple batter of flour, eggs, milk, and butter. They are known for their versatility, as they can be filled with both savory and sweet ingredients.
  3. Variations:

    • The article provides two variations of sourdough discard crepes: savory and sweet. The savory crepes are suggested for use with breakfast meats, ham, shredded chicken, cheeses, garden greens, and dressings. The sweet crepes are recommended for pairing with sweet and fruity fillings like Nutella, fresh fruit, and whipped cream.
  4. Ingredients for Savory Sourdough Discard Crepes:

    • 2 Cups of sourdough discard
    • 4 Eggs
    • 1 Tsp Salt
    • 4 Tbsp Butter
    • 3/4 Cups of Whole Milk
  5. Ingredients for Sweet Sourdough Discard Crepes:

    • 2 Cups of sourdough discard
    • 4 Eggs
    • 1/2 Tsp Salt
    • 4 Tbsp Butter
    • 1 Tsp Vanilla Extract
    • 1 1/2 Tbsp Cane Sugar or Honey/Maple Syrup
    • 3/4 Cups of Whole Milk
  6. Directions:

    • The article provides a step-by-step guide to making sourdough discard crepes. It emphasizes the importance of a hot pan and quick movements for spreading the batter thinly. The crepes are cooked until they become solid and shiny, then flipped to cook the other side.
  7. Folding Techniques:

    • The article suggests various ways to fold crepes, including rolling them like a fruit rollup or folding them in fourths. The choice of folding method depends on personal preference and the type of filling used.
  8. Additional Information:

    • The article includes links to recommended crepe-making supplies such as a batter bowl and a 10.5-inch cast iron griddle. It also suggests other sourdough discard breakfast recipes like Sourdough Discard Dutch Baby and Sourdough Discard Pancakes.

In conclusion, the provided recipe and instructions offer a delightful way to repurpose sourdough discard into a delicious and versatile breakfast option. The clear explanations and attention to detail make this recipe accessible to both novice and experienced cooks.

Easy and Simple Sourdough Discard Crepes (2024)
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