Sourdough Crepes

Use your sourdough discard to make these thin and airy sourdough crepes. They are such a treat for breakfast or dessert.

Sourdough crepes are so thin, tender and good for you too. This is a great way to use your sourdough starter. Instead of throwing away your sourdough discard, you can use it to make these crepes. If you're just starting to experiment with sourdough, this is a perfect recipe for beginners.

I usually batch cook with sourdough; I'll activate my sourdough starter and then make multiple things with it, usually 2 loaves of bread and something more fun too. That's why I like to make a big batch or sourdough starter and then I can use it to make sourdough waffles or these sourdough crepes.

The recipe for the batter is SO EASY! I can whisk all the ingredients together in a large bowl or just use my blender. A blender is my favorite way to make crepe batter. Then I pour it into a mason jar and put it in my refrigerator overnight and it's ready to be cooked into crepes the next day. The crepes are really airy, stretchy and delicious too. We love using them for both sweet and savory recipes, such as sweet Cheese Blintzes or Chicken and Mushroom Crepes. My children's absolute favorite way to enjoy them is on their own - with honey, jam or fresh berries.

Ingredients

• sourdough starter
  • this is the most important ingredient in this recipe, of course. You can’t make sourdough waffles without a sourdough starter. If you have a friend who uses sourdough, get some from them. A more mature starter is the best, but you can also make your own sourdough starter. These are the tutorials I used several years ago when I first started working with sourdough.
  • How To Make Your Own Sourdough Starter Farmhouse on Boone tutorial and King Arthur’s Sourdough Starter
• eggs
• whole milk (you can use any kind of milk, such as reduced fat milk, almond milk, etc.)
• salt
• avocado oil (you can also use coconut oil or melted butter instead)

How to Make Sourdough Crepes

1. Combine all the ingredients in a large bowl and whisk it all together until smooth.
2. OR, place all the ingredients in a blender and blend until smooth.
   • I like to transfer the crepe batter to a large mason jar to store it in the refrigerator.
3. Chill for at least one hour or overnight.
4. Cook the crepes.
   • Before cooking, make sure to mix the batter to combine.
   • Heat a skillet over medium-high heat. Brush with butter or oil. (I usually use a 10 inch skillet, either nonstick or a ceramic skillet.)
   • Pour in some crepe batter (a little bit less than ¼ cup for a 10 inch skillet) and tilt the skillet, distributing the batter evenly over the surface.
   • Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
5. Repeat with all the batter; you should have 20-22 crepes.

This recipe makes a large batch of crepes. You can halve the recipe to make less, but it's so convenient to have crepe batter on hand. That's why I store the batter in a mason jar in my refrigerator.

You can cook the crepes all at once and if you have a small family, they store really well in the refrigerator or can even be frozen.

The batter keeps very well in the refrigerator too, so it's perfect for meal prep. You can cook just a few crepes for breakfast or dessert, put the rest of the batter away and then make more later.

Love Crepes? Try these crepe recipes.

Cheese Blintzes

Chicken and Mushroom Crepes

Apple and Blueberry Cheesecake Crepes

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