How to Make Sourdough Crepes with Discard
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.
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.
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.