Sourdough crepes recipe made from discard - Sprouting Wheel (2024)

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Start the morning off right with some delicious and nourishing breakfast crepes. Enjoying gut healthy and nutritious sourdough in the form of these crepes could not be easier or more delicious. Just combine some sourdough discard starter, eggs and a bit of milk. So gather your loved ones and tuck into this wholesome breakfast together.

Sourdough crepes recipe made from discard - Sprouting Wheel (1)

We love making these sourdough crepes for breakfast as they are so easy and quick to make. All you need is some sourdough discard from your sourdough starter, and add some milk and eggs to the mix. Even the littlest one will try and help by keeping an eye on the crepes and telling me if they are done already. After which, she quickly munches them down.

Sometimes sourdough baking can feel intimidating, but a super-easy way to get the health benefits of sourdough without any of the effort is by making these easy crepes. You don’t need to wait for anything to rise, which means that you don’t need to worry about over- or under-rising your dough.

And the health benefits of sourdough are definitely worth it. For sourdough is gut healthy, aids in digestion and makes nutrients more bio-available. All of which is down to the slow fermentation process, along with the lactic acid and wild yeasts. Because it breaks down the phytic acid that is always present in grains. As well as breaking down the gluten that is in most grains. Ensuring that sourdough products are more nourishing for your body than regular grain products.

Sourdough crepes recipe made from discard - Sprouting Wheel (2)

Sourdough crepe filling ideas

Although these sourdough crepes are delicious all on their own. As proven by our kids, who gobble them up as soon as I take them out of the pan. I’m pretty sure that if the cast iron pans would not get so hot, they would try and eat them straight from the pan. But the sourdough crepes are even tastier when you fill them with all kinds of tasty fillings.

Sourdough crepes recipe made from discard - Sprouting Wheel (3)

The classic option of lemon juice with some powdered sugar sprinkled on top remains an all-time favourite. Just make sure the kids don’t eat the entire lemon in one sitting. Which is what mine are prone to when I don’t pay close enough attention. They just really love lemons.

Personally, I’m partial to a good heaping helping of slightly sweetened whipped cream with a drizzle of lemon juice on top.

Of course, you can also fill them with whatever fruit you prefer, like strawberries, raspberries, bananas, or maybe some apple slices. If you so wish, you could even add another dollop of whipped cream, just to top things off. Cause everything is always better with a bit of whipped cream.

Sourdough crepes recipe made from discard - Sprouting Wheel (4)

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If you like stem ginger then you can slice some up and use that to fill your crepe. My dad would always do this when we were little, and I always found it very tasty. You could then even drizzle some extra ginger syrup on top for some extra indulgence.

Of course, you can also opt for some savoury fillings. One of our house favourites is cheese. Then again as we are Dutch, we are kind of bound by law, to enjoy as much cheese as we can. But you could also throw in some salsa or maybe even some sauteed veggies or fried bacon.

Sourdough crepes recipe made from discard - Sprouting Wheel (5)

How to make sourdough discard crepes

Nourishing and delicious sourdough discard crepes that you can whip up quickly for a wholesome breakfast. Simply combine your sourdough starter discard with some eggs and milk. No waiting around for dough to rise. And it can be made no matter how strong and lively your starter is.

Makes: 10 crepes
Prep: 5 min
Cooking: 15 min

Ingredients:

  • 300 gr sourdough starter discard (a bit more than a cup)
  • 2 eggs
  • 150 ml whole milk (a bit more than half a cup)
  • Butter or coconut oil for frying
Sourdough crepes recipe made from discard - Sprouting Wheel (6)

Preparation:

You can easily double or triple this recipe so that no mouths need to go unfed. You can also easily shorten the cooking time duration by using multiple skillets simultaneously. That way, you won’t need to make pancakes for an hour if you multiply the recipe.

If you don’t have 300 grams of sourdough starter easily on hand. Then just feed your starter the standard 100% hydration ratio until you would have enough. For example, 100 gr flour and 100 ml of water or half a cup of flour and half a cup of water.

To your sourdough starter discard, add your two eggs and whisk them well together.

Then slowly add in your milk while you continue to whisk until your batter is about as thin as fresh cream.

Heat up yourcast iron skilletsso that they are good and hot. This will ensure that nothing will stick. A cold skillet will make your crepes stick to the pan.

Add a little knob of butter to the pan and add enough batter to the pan that when you swirl your batter around, you cover the entire surface of your cast iron skillet. You can also use a spatula for this, but I prefer to swirl my batter, but you choose whichever method you prefer.

You can flip your crepe when you see that the top is almost completely cooked through and the bottom golden brown.

If your bottom gets too dark before the top is cooked through, your heat is too high.

If your bottom is still very pale while your top is cooked through, your heat is too low.

After having flipped your crepe, you can allow it to cook for about a minute or so or until the other side is also golden brown.

If you want to keep your crepes warm while you cook the rest. Then place your crepes on a heat resistant plate, that is resting on top of a pan of boiling water.

You can serve your crepes with whatever filling you prefer.
But some popular fillings in our home are:
  • Powdered sugar with fresh lemon juice
  • Sliced fruit like strawberries, bananas, apple or any kind of berry
  • Whipped cream possibly with lemon juice or fruit
  • Sliced up stem ginger
  • Cheese like Cheddar or Gouda
  • Bacon bits, possibly combined with more cheese
  • Salsa
  • Sauteed veggies
  • Bacon bits
Sourdough crepes recipe made from discard - Sprouting Wheel (7)

Enjoy your sourdough crepes with your loved ones

I hope you enjoyed making these crepes and have discovered just how quick and easy they can be. They are such an ideal food since they are not just easy and absolutely delicious but also actually good for you thanks to the nutritious sourdough.

If you have any questions regarding the crepes or sourdough in general, then please don’t hesitate to comment down below. Or send me a DM on Instagram so that I can answer any questions you might have. Or if you just wanna share your favourite crepe filling then that would also be wonderful.

If you want to try your hand at some more sourdough recipes, then why not try some of these:

  • Sourdough shortcrust pastry an easy recipe
  • Easy Dutch oven sourdough bread for beginners
  • Nourishing sourdough scones an easy recipe

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Sourdough crepes recipe made from discard - Sprouting Wheel (11)

Sourdough crepes

Nourishing and delicious sourdough discard crepes that you can whip up quickly for a wholesome breakfast. Simply combine your sourdough starter discard with some eggs and milk. No waiting around for dough to rise. And it can be made no matter how strong and lively your starter is.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Servings 10 crepes

Ingredients

  • 300 gr sourdough starter discard or a bit over a cup
  • 2 eggs
  • 150 ml whole milk a bit over half a cup
  • butter or coconut oil for frying

Instructions

  • You can easily double or triple this recipe so that no mouths need to go unfed. You can also easily shorten the cooking time duration by using multiple skillets simultaneously. That way, you won't need to make pancakes for an hour if you multiply the recipe.

  • If you don't have 300 grams of sourdough starter easily on hand. Then just feed your starter the standard 100% hydration ratio until you would have enough. For example, 100 gr flour and 100 ml of water or half a cup of flour and half a cup of water.

  • To your sourdough starter discard, add your two eggs and whisk them well together.

  • Then slowly add in your milk while you continue to whisk until your batter is about as thin as fresh cream.

  • Heat up yourcast iron skilletsso that they are good and hot. This will ensure that nothing will stick. A cold skillet will make your crepes stick to the pan.

  • Add a little knob of butter to the pan and add enough batter to the pan that when you swirl your batter around, you cover the entire surface of your cast iron skillet. You can also use a spatula for this, but I prefer to swirl my batter, but you choose whichever method you prefer.

  • You can flip your crepe when you see that the top is almost completely cooked through and the bottom golden brown.

  • If your bottom gets too dark before the top is cooked through, your heat is too high.

    If your bottom is still very pale while your top is cooked through, your heat is too low.

  • After having flipped your crepe, you can allow it to cook for about a minute or so or until the other side is also golden brown.

Notes

If you want to keep your crepes warm while you cook the rest. Then place your crepes on a heat resistant plate, that is resting on top of a pan of boiling water.

Some tasty crepe filling ideas:

  • Powdered sugar with fresh lemon juice
  • Sliced fruit like strawberries, bananas, apple or any kind of berry
  • Whipped cream possibly with lemon juice or fruit
  • Sliced up stem ginger
  • Cheese like Cheddar or Gouda
  • Bacon bits, possibly combined with more cheese
  • Salsa
  • Sauteed veggies
  • Bacon bits
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I'm well-versed in sourdough and its versatile applications, including creating nourishing breakfast dishes like sourdough crepes. Sourdough isn't just a flavorful addition to recipes; it also boasts health benefits owing to its fermentation process, which breaks down phytic acid and gluten, making it easier to digest and enhancing nutrient absorption. The slow fermentation, along with the presence of lactic acid and wild yeasts, contributes to its gut-friendly qualities.

In the provided article about sourdough crepes, several key concepts are covered:

  1. Sourdough Starter Discard: The recipe utilizes discarded sourdough starter, repurposing it for crepes. This technique prevents wastage while employing the leftover starter in a delicious manner.

  2. Health Benefits of Sourdough: Emphasizes the advantages of sourdough, highlighting its gut-friendly nature, aid in digestion, and improved nutrient bioavailability due to fermentation.

  3. Crepes Preparation: The recipe involves combining sourdough discard with eggs and milk to create a batter. The cooking process includes heating a skillet, swirling in the batter, and flipping the crepe once cooked through.

  4. Crepes Filling Ideas: Provides various sweet and savory filling options for the crepes, including powdered sugar with lemon juice, fruits like strawberries and bananas, whipped cream, stem ginger, cheeses, bacon, salsa, and sautéed veggies.

  5. Recipe Details: Offers detailed instructions on preparing the crepes, with specifics on heat levels, flipping, and maintaining warmth while cooking multiple batches.

  6. Tips and Additional Information: Includes tips for doubling or adjusting the recipe, alternative ways to acquire the required amount of starter, and methods to keep crepes warm during the cooking process.

  7. Serving Suggestions: Provides suggestions for serving the crepes and invites interaction by asking for favorite crepe fillings or suggesting trying other sourdough recipes.

If you're interested in diving deeper into sourdough or exploring related recipes, there are references to other sourdough recipes like sourdough shortcrust pastry, Dutch oven sourdough bread, and nourishing sourdough scones, catering to different culinary preferences.

Overall, the article serves as a comprehensive guide for making nourishing sourdough discard crepes, offering insights into sourdough benefits, versatile preparation methods, and creative serving suggestions.

Sourdough crepes recipe made from discard - Sprouting Wheel (2024)
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