Description

My light, tender sourdough crêpes recipe can be made with leftover sourdough discard or active sourdough starter. Just blend, chill and cook in a non-stick pan. No crêpe pan needed!

Note:

If using sourdough discard, make sure it’s in good condition (not smelly, discolored or old). Otherwise your crêpes will taste very tangy. If unsure, add 1/8 tsp baking soda to the batter to neutralize the acidity level. Read this article for more info on sourdough discard- what it is and how to use it.

Ingredients

43 g salted butter, melted and slightly cooled (I used Kerry Gold), plus more to cook the crepes
75 g all purpose flour
25 g granulated sugar
Pinch of fine sea salt
150 g whole milk
100 g water
2 large brown eggs (100 g total cracked weight)
100 g sourdough discard or active starter
Maple syrup, powdered sugar & fresh berries, to serve (optional)

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Instructions

Melt the butter. Pour into a small bowl and cool slightly, about 5-7 minutes.
To a blender add: cooled butter, flour, sugar, salt, whole milk, water, eggs, and sourdough starter. Blend until smooth, about 10 seconds. Scrape down the bottoms and sides to loosen any stuck clumps of flour. Blend again for 5+ seconds. The texture will look thin and runny.
Pour the batter into a bowl and cover with plastic wrap or reusable wax wrap. Chill for 1 hour minimum (or overnight). The batter will thicken only slightly and become more creamy. It should still be quite thin before using (add more milk/water to loosen the texture if necessary).
To cook: warm an 8-inch non-stick pan over medium heat. Add the butter.
When it sizzles, pour 1/4 cup batter into the pan. I do this in a swirling motion.
Immediately lift up the pan, and tilt it around to evenly coat the bottom.
Cook for 1-2 minutes on one side, or until the surface is completely set. A few bubbles should appear on top. No wet spots should remain.
Using a thin rubber spatula, flip it over cook the other side, about 30 seconds. I like to gently lift up the edges of the crepe first with my fingers, then slide the spatula underneath.
Repeat to cook the rest of the crepes, coating the pan with butter in between each one. Adjust the heat to medium low if it gets too hot. Stack them on a plate as you go.
To serve: roll or fold the crêpes and serve with butter, maple syrup and fresh berries on the side.