Sourdough Crepes

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



2 cups sourdough starter

5 large eggs

3/4 cup milk

1/2 cup water

1 Tablespoon sugar

1/8 teaspoon salt

4 Tablespoons avocado oil, plus more additional oil for the skillet


  1. In a large bowl, whisk together all the ingredients until smooth. Cover the bowl or transfer the batter to a large mason jar and refrigerate for at least 1 hour or overnight.
  2. You can also add all the ingredients to a blender and mix to combine.
  3. To cook the crepes, heat a skillet over medium high heat. Brush with a little bit of oil or butter, using a paper towel or brush to distribute an even amount over the skillet.
  4. Pour in some crepe batter (a little bit less than 1/4 cup for a 10 inch skillet) and tilt the skillet, distributing the batter evenly over the surface.
  5. Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
  6. Repeat with all the batter, you should have 20-22 crepes.