Easy Sourdough Crêpes
Sourdough crêpes are incredibly easy to make using just your sourdough starter and a few other kitchen staples. Enjoy this classic French dish with a sourdough twist.
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Why Make Sourdough Crêpes
One of the reasons I love making sourdough crêpes is I am able to use up any extra starter or discard. Because crêpes are unleavened, you may use either active (fed) sourdough starter or sourdough discard to make this recipe.
Sourdough does more than just enhance the flavor of your baked goods—it’s also packed with incredible benefits! The fermentation process that happens before baking helps break down some of the harder-to-digest components in wheat flour, making it gentler on your stomach. In fact, many people who are sensitive to gluten find they can enjoy sourdough without any issues. But that’s not all—there are plenty of other reasons to ferment your flour!
Seeds, grains, and nuts all contain anti-nutrients that can bind to essential minerals like calcium, magnesium, iron, and zinc, preventing your body from fully absorbing them. The fermentation process breaks down these anti-nutrients (like phytic acid) and neutralizes enzyme inhibitors, making your flour not only easier to digest but also allowing your body to access more nutrients. (Source)
So even if you don’t have any digestive issues with wheat, fermenting your flour can still boost the nutrients available to your body, helping it get everything it needs to stay strong and healthy.
Using sourdough is really easy, especially once you have done it a few times. If making sourdough bread intimidates you, why not start with making these easy sourdough crêpes, sourdough waffles or sourdough pancake recipes.
Supplies Needed to Make Sourdough Crêpes
- Medium mixing bowl
- Immersion blender or regular blender or whisk
- Measuring spoons and cups
- Cast iron skillet, cast-iron round griddle, non-stick pan, crepe pan
- Spatula
Ingredients for Sourdough Crêpes
- 6 large eggs
- 1 cup sourdough starter – 200 grams
- 1/4 teaspoon salt
- 3 tablespoons melted butter – 42 grams
- 1/4 cup milk – 62 grams (more may be necessary to thin batter)
- Optional add-ins: sugar, cinnamon, vanilla, herbs
Recipe Instructions for Sourdough Crêpes
Prepare Batter
In a large bowl, add eggs, sourdough starter, salt, milk and melted butter.
Using either a whisk or immersion blender mix the batter until smooth and free of lumps. The consistency should be thin and pourable—like heavy cream. If it’s too thick, you can add a bit more milk to reach the right consistency.
Heat Pan
Place a cast iron skillet, non-stick, or crepe pan over medium heat and allow to get hot. Lightly grease the pan with a small amount of butter or cooking spray. Wipe off any excess with a paper towel to leave just a thin layer.
Cook Crêpes
Once the pan is hot, pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crêpe carefully using a spatula (or you can gently lift the edge with your fingers and flip it over). Cook for an additional 30 seconds to 1 minute on the other side.
Once cooked, remove the crêpe from the pan and place it on a plate. You can stack the crêpes on top of each other as you cook more, which helps keep them warm.
Repeat with the remaining batter, greasing the pan as needed.
Fill and Serve
Crêpes are incredibly versatile! They can either be served sweet for a dessert or savory for a delicious meal.
- Sweet Filling Options:
- Nutella
- Fresh berries, whipped cream and chocolate
- Butter and maple syrup
- Lemon and powdered sugar
- Cream cheese filling with fresh fruit or fruit sauce
- Pie filling with ice-cream
- bananas with peanut butter
- Pumpkin crêpes with cinnamon and whipped cream
- Savory Options:
- Fresh herbs with smoked salmon or sautéed vegetable
- Folded with scrambles eggs with spinach and mushrooms
- Ham and cheese
- Pesto and chicken with cheese
- Sausage and apples
- Egg fried on top with fresh herbs and bacon
Fold or roll the crêpes, and serve them warm!
You can get creative with fillings and toppings to suit any taste! Drop a comment below with your favorite way to fill your crêpes.
How to Store, Freeze and Reheat Crêpes
Crêpes are best enjoyed fresh but can be stored in the refrigerator for 3 days or frozen with parchment paper between each crêpe for longer storage.
To reheat crêpes, remove from freezer if frozen and allow to defrost. Then heat a skillet over medium heat and cook each crêpe for one minute on each side to reheat.
Other Recipes to Enjoy
Simple Bacon and Spinach Quiche Recipe
Easy Recipe for Sourdough Pancakes
Easy Sourdough Crêpes
Sourdough crêpes are incredibly easy to make using just your sourdough starter and a few other kitchen staples.
Ingredients
- 6 large eggs
- 1 cup sourdough starter or discard 200 grams
- 1/4 teaspoon salt
- 3 tablespoons melted butter 42 grams
- 1/4 cup milk 62 grams (more may be necessary to thin batter)
- optional add-ins: 1 T sugar, 1/2 t vanilla, cinnamon, or fresh finely chopped herbs
Instructions
-
Prepare Batter: In a large bowl, add eggs, sourdough starter, salt, milk and melted butter.
Using either a whisk or immersion blender mix the batter until smooth and free of lumps. The consistency should be thin and pourable—like heavy cream. If it’s too thick, you can add a bit more milk to reach the right consistency.
-
Heat Pan: Place a cast iron skillet, non-stick, or crepe pan over medium heat and allow to get hot. Lightly grease the pan with a small amount of butter or cooking spray. Wipe off any excess with a paper towel to leave just a thin layer.
-
Cook Crêpes: Once the pan is hot, pour about 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer.
Cook the crêpe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crêpe carefully using a spatula (or you can gently lift the edge with your fingers and flip it over). Cook for an additional 30 seconds to 1 minute on the other side.
Once cooked, remove the crêpe from the pan and place it on a plate. You can stack the crêpes on top of each other as you cook more, which helps keep them warm.
Repeat with the remaining batter, greasing the pan as needed.
-
Fill and Serve: Crêpes are incredibly versatile! They can either be served sweet for a dessert or savory for a delicious meal.
Sweet Filling Options: Nutella, Fresh berries, whipped cream and chocolate, Butter and maple syrup, Lemon and powdered sugar
Savory Options: Fresh herbs with smoked salmon or sautéed vegetable, Scrambled eggs with spinach and mushrooms, Ham and cheese
