Delicate and tender Sourdough discard crepes are the perfect way to use up your extra sourdough discard. Adapted from a recipe printed in 1891, these are as traditional as French crepes can get. They make the perfect breakfast and are delicious when paired with sweet or savory fillings.
Crepes are thin delicate pancakes that originated in France. This recipe was converted to use sourdough discard from a recipe I found for French Pancakes in one of my antique cookbooks, printed in 1891. I’m not sure you could get more authentic crepe’s unless you actually went to France. Sourdough Discard Crepes are perfect for mixing up your breakfast routine and give old fashioned pancakes a run for their money. This is the perfect recipe to make if you have a lot of sourdough discard to use up.
Ingredients
- Sourdough Discard – This recipe uses 100% hydration sourdough discard.
- Milk – We love raw milk in our home.
- Egg Yolks – Save your egg whites to glaze homemade sandwich bread before baking.
- Sugar – Raw unrefined sugar and coconut sugar work best in this recipe.
- Salt – Sea salt, Celtic salt, or pink salt.
- Oil – Avocado oil, olive oil, or coconut oil.
How to Make Sourdough Discard Crepes
Step 1: Mix Your Batter
In a large bowl whisk together the sourdough discard, milk, egg yolks, salt, sugar and oil. You will have a thin batter the consistency of buttermilk.
Step 2: Cook
Heat an 10″ skillet over medium low heat. Once heated lightly butter your pan. Pour enough batter into your pan to cover 3/4 of the bottom. Gently tilt your pan in a circular motion until your batter is spread evenly around the bottom.
Allow the crepe to cook for 1-2 minutes. You will know it’s ready to flip when the top is no longer glossy. To flip the crepe, use an offset spatula to gently lift the edge and turn it over. Cook the other side for 1-2 minutes before sliding it out onto a plate.
Tip: If you are struggling to flip the crepe, try lifting the edge with an offset spatula and then grabbing it with your fingers to flip it over. I find this the easiest way to flip crepes, just be careful not to burn your fingers.
Step 3: Fill and Fold
You can fill crepes with sweet or savory fillings. Both are delightful! Some Ideas for fillings are;
- Berry preserves
- Cream Cheese
- Hazelnut spread
- Fresh Fruit
- Chocolate chips
- Cheese
- Ham
- Mushrooms
- Spinach
Evenly spread your filling over half the crepe. Roll up the crepe or fold it in fourths before serving. Crepes are also delicious without any filling at all, just sprinkle with powdered sugar and serve!
Sourdough Discard Crepes
8
crepes4
minutes25
minutesSourdough discard crepes are delicate, tender, and the perfect way to use up your extra sourdough discard.
Ingredients
2 cups sourdough discard
1 cup milk
6 large egg yolks
2 tsp sugar
2 tsp salt
1 tbs olive oil
Directions
- In a large bowl whisk together the sourdough discard, milk, egg yolks, sugar,salt and oil. You will have a thin batter the consistency of buttermilk.
- Heat an 10″ skillet over medium low heat. Once heated lightly butter your pan.
- Pour enough batter into your pan to cover 3/4 of the bottom. Gently tilt your pan in a circular motion until your batter is spread evenly around the bottom.
- Allow the crepe to cook for 1-2 minutes. You will know it’s ready to flip when the top is no longer glossy. To flip the crepe, use an offset spatula to gently lift the edge and turn it over. Cook the other side for 1-2 minutes before sliding it out onto a plate.
- Choose a sweet or savory filling like berry preserves, cream cheese, ham, or mushrooms. Evenly spread your filling over half the crepe. Roll up the crepe or fold it in fourths before serving. Crepes are also delicious without any filling at all, just sprinkle with powdered sugar and serve!
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Fist time making crepes, turned out great!
Thank you for sharing Lisa! I am glad you liked them!