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