Sourdough Crepes Recipe
Servings: 4
Equipment
- 10" non-stick skillet
Ingredients
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (42 g) melted butter dairy or plant-based
- 2 large eggs
- ½ cup (60 g) all-purpose flour see notes
- ¾ cup (183 g) milk dairy or plant-based
- 2 tablespoons (30 g) water
- ¼ teaspoon fine sea salt
- 3 tablespoons granulated sugar optional, for sweet crepes
- 1 tablespoon butter or cooking oil for skillet
Instructions
- Whisk the ingredients together in a large mixing bowl. Let rest for 1 hour in the fridge.
- Heat a lightly greased, non-stick skillet over medium heat.
- Pour ¼ cup of the batter into the skillet and tilt the skillet in a circular motion to distribute the batter into a thin, even layer. Cook until the sides of the batter start to fold back from the skillet and the bottom starts to turn golden brown. About 60-90 seconds.
- Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter. Keep the crepes warm after they cook by stacking them on a baking sheet in a preheated 350°F (176°C) oven until ready to serve.
Nutrition Facts
Sourdough Crepes Recipe
Amount Per Serving (2 crepes)
Calories 191
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 99mg33%
Sodium 214mg9%
Potassium 127mg4%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 12g13%
Protein 7g14%
Vitamin A 228IU5%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Video
Notes
- If using whole wheat flour, more liquid may be needed to thin the batter. Add a tablespoon at a time, after it has rested "if needed" to get correct consistency. It should be very thin.
- Store crepes stacked between layers of parchment or wax paper, wrapped tightly in plastic wrap or freezer bag. Keep in the fridge for up to 7 days or in freezer for up to 2 months.
- Thaw in fridge before reheating in a skillet over medium heat.