Sourdough Crepes Recipe
This recipe for sourdough crepes makes the most delicate, french-style pancake with the perfect crispy edges. Serve them stuffed with sweet or savory fillings for a delicious breakfast!
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.
- 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.
Serving: 2crepes | Calories: 191kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 214mg | Potassium: 127mg | Fiber: 1g | Sugar: 12g | Vitamin A: 228IU | Calcium: 79mg | Iron: 1mg