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.
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.
- 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.
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