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Sourdough crepes are thin, tender, and delightfully chewy, with a subtle tang from sourdough discard. Using extra discard in your crepe batter not only boosts flavor and texture but also adds a wholesome touch. These versatile crepes can be filled with a variety of sweet or savory ingredients, making them perfect for holiday breakfasts, Christmas brunches, or cozy winter tea parties.

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Why You Will Love These Sourdough Crepes

• Delicate & Tender: Each crepe is perfectly thin, soft, and slightly chewy—just the right texture for folding or rolling.

• Deliciously Tangy: The sourdough discard adds a subtle tang that makes every bite more flavorful.

• Versatile: Fill them with sweet toppings like berries and Nutella, or savory options like ham and cheese—there’s something for everyone.

• Quick & Easy: With a few simple ingredients, you can whip up a batch in under 30 minutes.

• Perfect for Holidays: They make a cozy winter breakfast, festive Christmas brunch, or special tea party treat your family will remember.

Tip: Stack them warm, add your favorite filling, and watch everyone’s eyes light up!

Similar posts you might like:

• Crepes Recipe with Sweet Cream Cheese Filling
• Sourdough Cottage Cheese Pancakes
• Easy Buttermilk Pancakes
• Quick and Easy French Toast Recipe

Tools you might need:

• Kitchen aid mixer
• Crepe skillet

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.

How to make the crepes:

1. Blend all the ingredients together with a hand mixer, blender, or kitchen aid stand mixer to get a cream consistency.

   

   

   

2. Mix milk, sourdough discard, eggs, sugar, salt, vanilla for 1 min.
3. Then add flour, mix, and finally add the cooled off melted butter.
4. Refrigerate the batter for 15 min before frying (optional).
5. Add a little bit of butter to the heated skillet for only the first crepe.

   

   

   

   

6. Fry 1/4 of the batter for about 2 mins or until edges become slightly golden.
7. Flip and fry for about 5 seconds, stacking the crepes on a plate to cool.
8. Rub the crepe with a stick of butter to help keep them buttery and moist (optional).
9. Fold one crepe in half, and then again in half to form a triangle.

   

   

   

10. 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

Holiday Breakfast & Brunch Serving Ideas

Sweet Fillings:

• Maple syrup, honey, or powdered sugar

• Nutella, peanut butter and jelly

• Whipped cream with fresh berries

• Pumpkin spice cream cheese or apple-cinnamon compote

Savory Fillings:

• Sautéed mushrooms, spinach, or vegetables

• Ham and cheese or bacon and eggs

• Ground meat with rice and seasonings

Pro Tip: For savory crepes, reduce sugar and skip vanilla.

FAQs About Sourdough Crepes

Q: Can I make sourdough crepes ahead of time?
A: Yes! Stack and refrigerate for up to 2 days or freeze for up to a month.

Q: Can I make them gluten-free?
A: Substitute 1:1 gluten-free flour for all-purpose flour. Batter may need slight extra milk for consistency.

Q: How do I prevent tearing?
A: Use a non-stick skillet, swirl the batter thinly, and cook on medium heat.

Q: Can I make them dairy-free?
A: Replace milk with almond or oat milk, and butter with plant-based margarine.

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

Sourdough Crepes

Sourdough crepes are thin and tender pancakes with a subtly tangy flavor, thanks to the incorporation of sourdough starter into the batter, offering a versatile base for both sweet and savory fillings.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine European

Equipment

• Kitchen Aid Mixer
• Crepe skillet

Ingredients

  

• 1.5 cups milk
• 1/2 cup sourdough starter
• 3 large eggs
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 tsp vanilla
• 1 cup all-purpose flour
• 3 tablespoons melted butter

Instructions

 

• 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.
  1.5 cups milk, 1/2 cup sourdough starter, 3 large eggs, 1/3 cup sugar, 1/2 teaspoon salt, 1 tsp vanilla
  
• Then add flour, mix, and finally add the cooled off melted butter.
  3 tablespoons melted butter, 1 cup all-purpose flour
• 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.
  

Notes

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

 

Keyword crepes, discard, sourdough crepes, sourdough discard