So…how’s everyone doing? It’s the beginning of a new month and I’m starting off strong with (yet again) another post about breakfast food. Cue Demi Lovato’s “Sorry Not Sorry” because I couldn’t help but post these sourdough crepes immediately. And y’all are going to thank me for this recipe. Did I scarf down an entire crepe as I was making the others? Maybe. Just maybe.
As always, I shall share with you the inspiration behind my delicious creation. This week I read this great piece from Epicurious praising the sourdough crepe, and it had me thinking: I do love a good pancake (shameless plug for these lemon ricotta beauties), but it’s true! Pancakes—especially sourdough ones—sit heavy in your stomach after. The thought of enjoying a light pancake breakfast was appealing to me, and in true it’s-Friday-treat-yourself fashion, I decided to give the sourdough crepe a go.
The best part? These sourdough crepes don’t have to sit overnight.
Cue the Hallelujahs, because it’s true. While I do believe that letting the sourdough crepe batter sit overnight will enhance the flavor and texture (similar to Epicurious’ recipe), I’m an impatient lady and wanted my crepe now. I mean, how many times have you gone to make a sourdough recipe and found yourself disappointed because it needed to sit overnight? I wasn’t having it. I just didn’t want to waste my discard, so I just used up my fed sourdough starter and made crepes immediately.
The reason a lot of sourdough discard recipes sit overnight is because of texture. Sourdough pancake batter needs to sit because it helps to make those pancakes really fluffy. But you don’t need a fluffy crepe, do you? Hence why I decided to just go for it.
How to shape the perfect crepe
It does take a little practice, but trust me, you’ll get the hang of it. And I think we can both agree that it’s going to be completely worth the effort. Plus, a weird shaped crepe is still a great crepe. Hence why I scarfed the first one down while making these.
To make crepes, I like to use my cast-iron skillet. Surprised? Probably not. I literally make anything and everything in my cast-iron skillet. For this recipe, you can either make four crepes in a 10″ skillet, or three crepes in a 12″ skillet. If you’re using a 10″ skillet, you’ll pour 1/3 cup of batter into the pan. For 12″ crepes, you’ll pour in about 1/2 cup of batter.
For perfectly shaped crepes, make sure the pan is warm, not hot, over medium-low heat. Coat the bottom of the pan with some cold butter, then pour in the batter. Make sure you have kitchen mitts on! You’ll want to immediately grab both sides of the skillet and swirl the batter around the pan to make that perfect circle. This is the part that will take practice, but I promise, once you get the hang of it, it’s like riding a bike. You’ll cook the crepe on the first side for longer (two to three minutes) than the second side (30 to 60 seconds ). Place it on a plate, fill, and destroy.
Fillings for sourdough crepes
The possibilities are seriously endless when comes to crepes. You can make them sweet or savory, enjoy them for breakfast, lunch, or hey, why not for dessert, too?
Here are some fun crepe combinations you can throw together once your sourdough discard crepes are made.
- Blueberries + Ricotta Cheese
- Nutella + Strawberries
- Peanut Butter + Bananas (or Chocolate Chips!)
- Butter + Jam
- Cream Cheese + Jam
- Ham + Cheese
- Any Fresh Fruit + Maple Syrup (pictured!)
- Smashed Avocado + Everything Bagel Seasoning
- Fresh Mozzarella + Tomato + Chopped Basil + Balsamic Vinegar
Other sourdough discard recipes
Looking for other ways to use up your sourdough discard? Warning, these call for an overnight rise! But don’t you worry, I’ll come back with lots of clever non-overnight sourdough discard recipes for you. Promise!!
- Sourdough Bread (one-loaf recipe!)
- Sourdough Focaccia
- Sourdough Cinnamon Rolls with Orange Glaze
Use up your sourdough discard immediately and whip up these crepes for breakfast!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Keyword: crepes, sourdough crepes, sourdough discard, sourdough discard recipes, sourdough starter
- 135 grams sourdough starter recently fed
- 2 large eggs
- 2 Tbsp melted butter plus butter for the pan
- Dash of salt
- 1/4 cup milk
Measure out the sourdough starter in a medium-sized mixing bowl.
Add in the two eggs, melted butter, and a dash of salt. Mix together with a spatula.
Slowly pour the milk mixture into the bowl as you continously whisk. The matter should be thin and smooth.
Heat up a cast-iron skillet over medium heat. If you use a 10" skillet, you'll be able to make 4 crepes. If you use a 12" skillet, you'll only get 3 crepes.
Melt some butter in the pan to coat. For a 10" skillet, pour in 1/3 cup of batter into the pan. For a 12" skillet, pour 1/2 cup of batter into the pan. Immediately swirl the crepe batter around the pan so the entire bottom is covered in it, so you can get that perfect circle shape.
Cook on the first side for 2-3 minutes. The bottom should get nice and golden.
The crepe is ready to flip when you can easily get a spatula underneath it. Flip it and cook on the other side for 30 to 60 seconds—until the other side is golden brown.
Serve immediately with fresh berries, syrup, or any other desired fillings!
These crepes should last in the fridge for up to four days! Store in an air-tight container or in aluminum foil. To heat it up, place it in the cast iron skillet and you can either heat it up on the stovetop or in the oven at 250 degrees for 10 minutes.
Calories are based on a 12″ crepe. For a 10″ crepe, it will be about 125 calories.
Based on the article you provided, let me introduce myself as a culinary enthusiast with a penchant for sourdough baking and cooking. I've delved deep into the world of sourdough starters, exploring various recipes, and experimenting with different ways to use the discard. Here's a breakdown of concepts related to the article:
Sourdough: This is a type of bread made with a natural leaven (sourdough starter) containing wild yeast and lactobacilli. It's often used in baking and requires a fermentation process that can take several hours or even days.
Sourdough Starter: A mixture of flour and water that captures wild yeast and bacteria from the environment. It serves as a natural leavening agent for sourdough bread and requires regular feeding and maintenance.
Sourdough Discard: The portion of sourdough starter that's removed and discarded during the feeding process. While it might not be used in the main bread recipe, it can be repurposed in various recipes to avoid waste.
Sourdough Crepes: Crepes made using sourdough discard instead of letting the batter sit overnight. The sourdough starter adds a unique flavor profile and texture to the crepes.
Crepes: Thin pancakes typically made from a batter of flour, eggs, milk, and butter. They are cooked by pouring a thin layer of batter onto a hot surface and then flipped to cook the other side.
Crepes' Cooking Technique: Using a cast-iron skillet to make crepes, ensuring the pan is warm (not hot) over medium-low heat. The batter is swirled around the pan to achieve a perfect circular shape.
Crepes' Fillings: Crepes can be filled with both sweet and savory ingredients, offering endless possibilities for breakfast, lunch, or dessert. Some suggested fillings include fruit, cheese, jam, Nutella, or even savory options like ham and cheese.
Recipes Utilizing Sourdough Discard: Apart from sourdough crepes, there are other recipes mentioned in the article that use sourdough discard, such as sourdough bread, focaccia, and sourdough cinnamon rolls.
Recipe for Sourdough Crepes: The provided recipe uses sourdough starter, eggs, melted butter, salt, and milk. The method involves mixing the ingredients, cooking the batter in a skillet, and then filling the crepes with desired toppings.
Understanding these concepts, techniques, and recipes showcases a depth of knowledge and hands-on experience in working with sourdough discard and creating delightful dishes like sourdough crepes.