How to Make Sourdough Crepes with Discard

I love brunch, and making sourdough crepes is a favorite of mine. It’s amazing to turn leftover sourdough discard into a tasty breakfast or dessert. This guide will show you how to make soft, lacy crepes that everyone will love.

With a few simple ingredients and some patience, you can make the most of your sourdough discard. You’ll enjoy the tangy flavors of sourdough in a crispy, delicate crepe. Let’s start making sourdough crepes together, one delicious bite at a time.

Understanding Sourdough Discard for Crepe Making

Starting your sourdough crepe journey? Knowing the difference between an active starter and discard is key. The active starter is lively and bubbly, needing regular feeding. The discard, on the other hand, is the extra starter that builds up between feedings. It’s a great ingredient for making tasty sourdough crepes.

Active vs. Discard Starter Differences

The active starter is at its best, full of yeast and bacteria for leavening. The discard, however, has less activity, giving it a tangy, acidic taste. This taste affects the batter’s texture and how the crepes cook. So, it’s important to know the difference.

Best Age of Discard to Use

For the best sourdough crepes, use discard that’s less than 48 hours old. Older discard can make the batter too thin and hard to work with. Fresh discard, though, adds just the right tang and keeps the batter perfect.

Storage and Preparation Tips

Store your sourdough discard in an airtight container in the fridge. This keeps it fresh and prevents it from getting too sour or runny. Before mixing it into your batter, stir it well to mix any liquid or air pockets.

Adding your sourdough discard to the batter and letting it rest in the fridge for 12-24 hours improves the crepes. This time allows the flavors to meld and the batter to become tender and easy to work with.

By understanding sourdough discard and how to use it, you’ll make amazing sourdough crepes. These crepes will wow your family and friends.

Essential Ingredients for Sourdough Crepes

Making sourdough crepes is all about the right ingredients. The sourdough starter or discard gives them a special taste. You’ll need 200g of starter or discard, 40g of melted butter, 3 eggs, 200g of whole milk, 5g of salt, 60g of flour, and 30g of sugar. You can adjust the sugar for sweeter or savory crepeshttps://www.sourdoughvoyage.com/is-sourdough-good-for-grilled-cheese/.

Choose top-notch ingredients like Redmond’s Real Salt for better flavor. You can use whole milk or skim milk, or even milk substitutes. The goal is to mix everything just right for the perfect texture and taste.

With these ingredients, you’re ready to make tasty sourdough crepes. Just remember to tweak the sugar for your taste, whether you like them sweet or savory.

Equipment and Tools You’ll Need

Making delicious sourdough crepes needs the right tools and equipment. Let’s look at what you’ll need to make your crepes a success.

Choosing the Right Pan Size

A 24cm (9.5″) non-stick skillet or cast iron pan is best for sourdough crepes. These pans help you flip and cook the crepes evenly. This makes them thin and delicate.

Mixing Equipment Options

A blender or immersion blender is key for smooth batter. These tools mix the batter well, making it ready for the pan.

Additional Tools for Success

• A sturdy spatula for flipping and removing the cooked crepes from the pan.
• A ladle for evenly portioning the batter onto the hot pan.
• A mixing bowl for preparing and resting the batter.
• Consider a crepe spreader for effortlessly distributing the batter into a thin, even layer.

Remember to preheat your pans well for the best results. With the right tools and practice, you’ll master sourdough crepe making.

Preparing the Perfect Crepe Batter

Making the perfect crepe batter is key to delicious sourdough crepes. Start by blending all the ingredients until smooth. This includes your ripe sourdough starter discard, whole milk, eggs, flour, melted butter, and a bit of sugar.

For the best results, chill the batter in the fridge for at least 1 hour. Or, even better, let it rest overnight. This step helps the flour hydrate fully, improving the flavor and texture of your crepes. If the batter gets too thick, just add 1-2 tablespoons of milk to get the right crepe batter consistency.

By following these steps and letting your batter undergo overnight fermentation, you’ll get the perfect base for light, tender, and tasty sourdough crepes. Next, we’ll dive into the art of making the crepes.

The Art of Making Sourdough Crepes

Making perfect sourdough crepes is an art that needs finesse. But with the right techniques, you can create thin, delicate pancakes. These pancakes will show off the tangy flavor of your sourdough discard. Let’s explore the key elements of this delightful crepe-making process.

Proper Pan Temperature

The secret to making great sourdough crepes is the pan’s temperature. Start by heating a non-stick skillet over medium heat. Add a small pat of butter or oil to coat the pan once it’s hot. This helps the crepes release easily and get a golden-brown color.

Pouring and Swirling Techniques

For pouring the batter, use a ¼ cup measure. Scoop the batter into the pan’s center. Then, tilt and swirl the pan to spread the batter evenly. This creates a thin, even layer across the entire surface.

Flipping Methods

Flipping the crepes requires patience and a gentle touch. Wait until the crepe’s top is almost dry. Then, use a thin spatula to slide under the edge and flip it. Cook for another 30 seconds to 1 minute on the second side. This ensures a delicate, tender texture.

With practice and attention to detail, you’ll make sourdough crepes like a French bistro. Keep your pan temperature consistent, master pouring and swirling, and flip the crepes carefully. Enjoy your homemade crepes with sweet or savory fillings!

Tips for Achieving Crispy Edges and Tender Centers

Making perfect sourdough crepes is about finding the right mix of crispy edges and soft centers. Here are some key tips to help you get it just right:

1. Use butter in the pan for crispy crepes. The butter’s fat makes the edges deliciously crepe texture.
2. Make sure your pan is at the perfect temperature. Quick cooking is essential for crisp edges without drying out the center.
3. Swirl the batter outwards when pouring it into the pan. This makes the edges thin and crispy.
4. Don’t overfill the pan. Too much batter makes the crepes thick and more like pancakes.
5. Let the batter bubble and brown a bit before flipping. This ensures the bottom is cooked well and crispy.
6. Adjust your cooking time to get the edges just right.

By using these tips, you’ll soon be making sourdough crepes with crispy edges and a soft center in every bite.

Sweet Filling Ideas and Combinations

Make your sourdough crepes even more special with sweet fillings. Try fresh fruits, creamy mixtures, and chocolate and nuts for a memorable dessert.https://www.sourdoughvoyage.com/top-sourdough-discard-breakfast-recipes/

Fresh Fruit Options

Use the season’s best fruits like berries, peaches, apples, and pears. Add a dollop of whipped cream for a classic taste. For something fancy, drizzle honey or sprinkle cinnamon sugar.

Cream-Based Fillings

Enjoy creamy fillings like mascarpone, ricotta, or cream cheese. Add vanilla, lemon, or jam for a rich treat. Or, go for a light whipped cream with powdered sugar.

Chocolate and Nut Variations

For chocolate lovers, try Nutella or dark chocolate hazelnut spread. Add chopped nuts like almonds or walnuts. Or, layer with chocolate ganache and sea salt for a fancy touch.

Try these sweet fillings to make your sourdough crepes unforgettable. The options are endless, so let your imagination run wild and enjoy the perfect mix of flavors and textures.

Savory Crepe Variations

Sourdough crepes are great for more than just sweet treats. With a few tweaks, you can turn them into savory delights. This lets you enjoy the sourdough’s unique taste in new ways.

Try filling your crepes with cream cheese, smoked salmon, and capers. The cream cheese and salmon mix well, and the capers add a salty kick. For something classic, fill them with ham, cheese, and mustard. Add garlic butter for extra flavor.

Want to try something different? Mix turkey, cranberry sauce, and Brie cheese inside. The cranberry sauce and Brie cheese make a tasty mix. You can also add dried herbs to the batter for more flavor.

Pair your savory crepes with sour cream and chives or whipped Brie butter. This makes for a rich and fulfilling meal. Let your creativity shine with these savory crepe ideas.

Discover the savory side of sourdough crepes. They offer a world of flavors beyond sweet fillings. These versatile options will wow your loved ones with delicious meals.

Making Ahead and Storage Methods

Plan ahead with your sourdough crêpes. These treats can be stored for later use. Keep them in an airtight container at room temperature for up to 3 days. Or, store them in the fridge for up to 7 days.

For longer storage, freeze them in a plastic bag for up to 2 months. When you’re ready, thaw them in the fridge overnight. Then, reheat them in a skillet.

Meal prepping or stocking your freezer? Sourdough crêpes are a great choice. They taste best fresh, but you can store them for later. This way, you can enjoy homemade crêpes whenever you want.

Learn to store and prep your crêpes well. This way, you can enjoy them anytime. Enjoy the homemade taste of sourdough crêpes, even on busy days.

How to Make Sourdough Crepes with Discard

Zidini Houda

Enjoy soft, lacy sourdough crepes made with sourdough discard. Perfect for brunch or dessert, these tangy crepes make a delicious way to use up your discard.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine French

Servings 10 people

Equipment

• 9.5" (24cm) non-stick skillet or cast iron pan

Ingredients

  

• 1 cup Sourdough Starter/Discard
• 3 Eggs large
• 1/2  tsp  Salt
• 3 tbsp Olive Oil
• 1  cup Whole Milk (about 200ml)
• ½ cup All-Purpose Flour
• 2 tbsp Sugar

Instructions

 

• In a blender or mixing bowl, combine 200g sourdough discard, 40g melted butter, 3 eggs, 200g whole milk, 5g salt, 60g all-purpose flour, and 30g sugar. Blend until smooth and lump-free.
• Cover the batter and let it rest in the refrigerator for at least 1 hour (overnight for best results). This resting period helps the flavors develop and the batter to hydrate fully.
• Preheat a 9.5" skillet over medium heat. Add a small amount of butter or oil to lightly coat the pan.
• Pour about ¼ cup of batter into the center of the pan, then swirl to spread it into a thin layer. Cook for 1-2 minutes, until the top looks dry.
• Gently flip the crepe using a spatula and cook for another 30 seconds to 1 minute. Transfer the crepe to a plate and cover to keep warm. Repeat with the remaining batter.

Notes

For best results, use sourdough discard that’s less than 48 hours old; older discard may add an overly acidic flavor.
Resting the batter for 1–24 hours in the refrigerator improves flavor and texture.
If the batter thickens too much after resting, simply add 1–2 tablespoons of milk to achieve the right consistency.
Use a non-stick skillet or cast iron pan, preheated to medium heat, for easy flipping and an even golden-brown color.
Experiment with both sweet and savory fillings; these crepes are versatile and pair well with fruit, cream, cheeses, and smoked meats.
Crepes can be stored in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 7 days. Reheat in a skillet for the best texture.
For a gluten-free option, try using a gluten-free all-purpose flour blend in place of regular flour.

Keyword Breakfast, Brunch, Crepes, Easy recipe, French cuisine, Homemade crepes, Quick brunch recipes, recipe, Sourdough Discard, Sourdough recipes, Sourdough Starter, Sweet and savory

FAQ

How can I transform 200g of sourdough starter or discard into delicious crepes?

This recipe is great for both sweet and savory dishes. It’s perfect for any meal. Make sure to use active starter or discard that’s less than 48 hours old for the best results.

What’s the difference between active starter and discard when making crepes?

Active starter and discard have different uses in crepe making. Use discard that’s less than 48 hours old for the best results. Old, thin, and acidic discard can affect the batter.

Properly store discard and prepare it for crepes. Overnight fermentation can make the crepes taste and feel better.

What are the key ingredients needed to make sourdough crepes?

The main ingredients are 200g sourdough starter/discard, 40g melted butter, 3 eggs, 200g whole milk, 5g salt, 60g all-purpose flour, and 30g sugar. For savory crepes, adjust the sugar. Use whole milk, but skim or substitutes work too.

Choose high-quality ingredients like Redmond’s Real Salt for the best flavor.

What equipment and tools are needed to make sourdough crepes?

You’ll need a 24cm (9.5″) non-stick skillet or cast iron pan for easy flipping. A blender or immersion blender makes the batter smooth. You’ll also need a spatula, ladle, and mixing bowl.

Consider a crepe spreader for even batter distribution. Preheat the pans well for the best results.

How do I prepare the perfect crepe batter?

Blend all the ingredients until smooth. Aim for a thin, pourable consistency like heavy cream. Let the batter rest in the fridge for at least 1 hour, preferably overnight.

If it thickens too much, add 1-2 tablespoons of milk.

What are the techniques for making thin, lacy crepes?

Heat the pan over medium heat and add butter before each crepe. Pour about 1/4 cup of batter, then swirl the pan to cover the bottom. Cook for 1-2 minutes until the top is dry.

Then, carefully flip and cook for 30 seconds to 1 minute on the second side. Master the swirling technique for even, thin crepes and practice gentle flipping to avoid tearing.

How can I achieve crispy edges and tender centers in my sourdough crepes?

Use butter in the pan for lacy, crispy edges. Ensure the proper pan temperature for quick cooking. Swirl the batter outwards for thin edges.

Avoid overfilling the pan to prevent thick, pancake-like crepes. Allow the batter to bubble and brown for optimal texture. Adjust the cooking time to your desired level of crispiness.

What are some delicious sweet and savory filling ideas for sourdough crepes?

For sweet fillings, try fresh berries with whipped cream, Nutella with raspberries, or spiced pumpkin cream cheese. For savory options, consider cream cheese, smoked salmon, and capers, or ham, cheese, and mustard rolled up and brushed with garlic butter.

How do I store and reheat sourdough crepes?

Store crepes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. Freeze them for up to 2 months in a plastic freezer bag. Thaw overnight in the fridge before reheating in a skillet.

For the best taste and texture, consume fresh crepes immediately after cooking.