Sourdough crepes are thin, delicate, and slightly chewy goodness in your mouth. If you have extra discard on hand, adding sourdough discard in your crepes batter elevates the flavor, texture, and health benefit. These sweet crepes can be filled with a variety of sweet or savory ingredients.

Perfect for breakfast, brunch, or a special tea party.

Sourdough crepes.

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Table of Contents

Tools you might need:

Ingredients:

Sourdough Discard: This is a portion of mature sourdough starter that is not used in the main sourdough baking process. It adds a tangy flavor to the crepes and contributes to the leavening.
Milk: Milk provides moisture and richness to the crepe batter. It also helps create a smooth texture and contributes to the overall flavor. I always use whole milk.
Eggs: Eggs act as a binding agent in the batter, helping to hold the crepes together. They also contribute to the structure and richness of the crepes.
Sugar: Sugar adds sweetness to the crepe batter, balancing out the tanginess from the sourdough. It enhances the overall flavor profile.
Salt: Salt is a flavor enhancer that helps balance the sweetness and enhances the overall taste of the crepes. It also plays a role in strengthening the structure of the batter.
Melted Butter: Melted butter adds richness and a buttery flavor to the crepes. It also helps create a smooth and tender texture. It helps frying the crepe without having it stick to the skillet.
Flour: Flour is the main dry ingredient that provides structure to the crepes. It is essential for creating the thin and flexible texture characteristic of crepes.
Vanilla: Vanilla can be added for flavor enhancement. It adds a subtle sweetness and aroma to the crepes, complementing the other ingredients.

Sourdough crepe ingredients.

How to make the crepes:

Blend all the ingredients together with a hand mixer, blender, or kitchen aid stand mixer to get a cream consistency.
Mix milk, sourdough discard, eggs, sugar, salt, vanilla for 1 min.
Then add flour, mix, and finally add the cooled off melted butter.
Refrigerate the batter for 15 min before frying (optional).
Add a little bit of butter to the heated skillet for only the first crepe.
Fry 1/4 of the batter for about 2 mins or until edges become slightly golden.
Flip and fry for about 5 seconds, stacking the crepes on a plate to cool.
Rub the crepe with a stick of butter to help keep them buttery and moist (optional).
Fold one crepe in half, and then again in half to form a triangle.
Dust with powdered sugar and jam. Serve with tea or coffee.

What to serve sourdough crepes with:

Savory filling:

If you make them savory (don’t add vanilla and half of the sugar).

Ground meat
Mushrooms.
Ground meat, mushrooms, and rice
Bacon and egg
Vegetables
Ham and cheese

Sweet filling:

Maple syrup
Powdered sugar
Jam or jelly
Nutella
Peanut butter and jelly
Whip cream
Honey

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Sourdough crepe pin.

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch