Sourdough Crepes
Experience the delicate artistry of homemade sourdough crepes—thin, lacy, and bursting with flavor. Made with an active and bubbly sourdough starter, these crepes boast a subtle tang that elevates both sweet and savory fillings. The batter comes together effortlessly with pantry staples like flour, eggs, and milk, and a quick resting period enhances the texture, making them irresistibly tender. Whether you're layering them with fresh berries and whipped cream or wrapping them around spinach and feta, these versatile crepes are perfect for breakfast, brunch, or dinner. Quick to prepare in just 35 minutes and ideal for using up sourdough discard, these crepes are a must-try for any home cook looking to add a touch of gourmet elegance to their table.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 120 grams All-purpose flour
- 360 ml Milk (whole or 2%)
- 3 large Eggs
- 30 grams Butter (melted)
- 20 grams Sugar (optional, use for sweet crepes)
- 2 grams Salt
- 1 tablespoon Butter or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the sourdough starter, flour, and milk until smooth and free of lumps.
Add the eggs, melted butter, sugar (if using), and salt. Whisk until fully incorporated and the batter has a thin, smooth consistency.
Cover the bowl and let the batter rest for at least 30 minutes at room temperature to allow the gluten to relax. If desired, the batter can rest in the fridge overnight for a more pronounced sourdough flavor.
Heat a non-stick or well-seasoned crepe pan over medium heat. Lightly grease the pan with butter or oil, ensuring an even coating.
Pour about 60 ml (1/4 cup) of batter onto the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crepe for 1-2 minutes, or until the edges begin to lift and the underside is golden brown. Flip the crepe using a spatula and cook the other side for 30 seconds to 1 minute.
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the crepes warm with your choice of sweet or savory fillings, such as fresh fruit, Nutella, cheese, or roasted vegetables.
Leftover crepes can be stored in an airtight container in the fridge for up to 3 days and reheated gently in a skillet or microwave.
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 142.9 g | 52% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 39.2 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 562 mg | 43% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
