Sourdough Crepes
Use your sourdough discard to make these thin and airy sourdough crepes. They are such a treat for breakfast or dessert.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 20-22 crepes 1x
Ingredients
Scale
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
Instructions
- 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.
- You can also add all the ingredients to a blender and mix to combine.
- 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.
- 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.
- Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
- Repeat with all the batter, you should have 20-22 crepes.