Crepes are a lovely alternative to pancakes and they can be filled or topped with a huge variety of both sweet and savory fillings and sauces.
As much as I love my slow-fermented Sourdough Pancakes, I love crepes even more because of the ease of the recipe!
I use sourdough discard for this recipe. Sourdough discard is the portion of your sourdough starter that you remove prior to feeding your starter with fresh flour. If it has been a while since you last used your starter you may want to refresh it once before using it in a recipe. I bake often enough that my starter is still bubbly out of the refrigerator and usually gets used and fed at least twice a week.
Sourdough and Your Health.
The really great thing about sourdough discard is that most, if not all, of the sugars have been fermented out of the flour. The flour is predigested by the yeast, breaking down starches and creating lactic acid that neutralizes the phytic acid in the grain. This makes them extremely easy to digest for people who are sensitive to wheat.
Sourdough crepes are one of my favorite ways to eat wheat because they have been traditionally fermented and then have plenty of healthy fats added back into the recipe. And, because they are quick! There is no long waiting for the batter to ferment; sourdough discard is already fully fermented.
Soft and Chewy Sourdough Crepes
The perfect, traditionally fermented crepe base for sweet or savory toppings, fillings, and sauces!
Ingredients
For the Crepe Batter
- 56 grams (1/4 cup) butter, melted
- 54 grams (1/4 cup) milk
- 250 grams (1 cup) sourdough discard at 100% hydration
- 160 grams (3) eggs
- 3 grams (1/2 teaspoon) salt
- 3 grams (1/2 teaspoon) vanilla (optional)
- 10 grams (1 tablespoon) maple sugar or preferred sweetener
For the Pan
Instructions
- Mix all the ingredients for the crepe batter together and either blend them fully in a blender or with a handheld blender. Blend the batter until it is smooth and fully combined. The batter will yield 2 full cups.
- Set the batter aside and let it rest for 5 to 10 minutes.
- Heat your best non-stick cast-iron pan or round griddle over medium heat. Make sure the pan is completely and evenly heated.
- Soak a paper towel or small rag with the avocado oil and rub it into the heated pan. Coat the whole pan evenly. You will need to do this before making each crepe so don't get rid of the oil soaked towel!
- Pour about 1/4 cup of batter into your heated and oiled pan. Roll the pan to evenly coat the bottom of the pan. This should give you a thin round coating encompassing the entire bottom of the pan. Adjust the amount of batter used depending on the size of the pan.
- Let the batter cook undisturbed until the top side is almost dry to the touch. This should take about a minute to a minute and a half.
- Using a rubber spatula, loosen the edges of the crepe. Slip the spatula under the crepe and grip the edges of the crepe with your other hand to flip it. This takes a little bit of practice. Don't be upset if you have to eat the first crepe out of the pan. It happens to all of us! It is best to practice every weekend!
- The second side will cook in about 30 seconds. Once it is cooked use the rubber spatula to help guide the crepe out of the pan and on to a plate. Remember to oil your pan before starting the next crepe!
- Once all the crepes are made they can be rolled, folded, filled, and topped with any sweet or savory topping imaginable.
Want To Learn Everything About Sourdough?
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Mikal
Monday 29th of March 2021
Do i need to add the butter?
Butter For All
Monday 29th of March 2021
Hi Mikal,
Yes, all the crepe batter ingredients get mixed together. If you are asking if it's integral to the recipe, no, you could substitute with a different oil or leave it out, but they might stick to the pan without a little oil in the batter.
Enjoy!
Mélanie
Saturday 6th of March 2021
I am a routine person. For weekend lunches, we almost always eat crepes or pancakes made with sourdough discard. I usually mix the discard with some water, ground chia and buckwheat flour. Today, I was too lazy to get my flour so I searched for a recipe with no added flour. That's how I ended up here.
I thought the batter was too liquid but I gave it a try in the pan and it was all good! I didn't add the vanilla and the sugar because I usually dip my crepes in maple syrup.
Today, I garnished them with swiss cheese, asparagus and ham. I decided not to dip them in maple syrup as usual because they were perfect like that. My hubby loved them too so I'll make them again!
Butter For All
Sunday 7th of March 2021
Hi Mélanie!
What a lovely testimony! Thank you so much for sharing.
PS. Your lunch sounds like pure heaven. :)
Richard
Wednesday 2nd of December 2020
I have made these crepes a number of times now. A huge hit with my significant other. And me!! With the recipe and my cast iron pan we get three each, which I fill with something cheesy (dry smoked salmon last time), something apple/squashy (I have also tried apple/yams), and finally something with berries and fresh whipped cream (45% from a local dairy), for a lovely three-course brunch. I can't wait to try them out on company!
Thank you!
Butter For All
Saturday 5th of December 2020
Wow, Richard!
Your fillings sound incredible! I would love a custom three-course brunch like that. Nicely done!
Courtney
John
Thursday 15th of October 2020
Wonderful and simple recipe. I enjoyed mine by letting mini dark chocolate chips melt on them, then drizzled my almond butter and maple cream sauce over it. Folded and enjoyed. Thanks... great recipe!!
Butter For All
Thursday 15th of October 2020
Hey John!
That sounds pretty incredible. How do you make your Maple Cream Sauce? I'm intrigued!
:) Courtney
Aiko
Friday 11th of September 2020
I made these with matcha powder and they came out delish! Posted a pic on my Instagram but haven’t figured out how to make the connection between Instagram and Pinterest. Thanks for the recipe!
Butter For All
Sunday 13th of September 2020
Hi Aiko!
That sounds incredible! You can tag me @butterforall I'd love to see them!