Home » Easy Sourdough Crepes Recipe | Made with Discard

Easy Sourdough Crepes Recipe | Made with Discard

These sourdough crepes are thin pancakes that are delicious with either savory or sweet fillings.

*This post contains affiliate links. I may make a small commission on sales at no extra cost to you*

We have had a tradition in our home for years called “pancake Saturday” where we make different variations of pancakes each week. This sourdough crepe recipe makes for the perfect weekend breakfast.

Recently, I decided to add this sourdough crepe recipe to the rotation. These fancy little pancakes have crispy edges and beg to be filled with cream cheese and fresh berries.

folded sourdough crepes stacked

Sourdough crepes are a delicious way to use leftover sourdough starter that the whole family will love!

Why you will love this recipe

You will love how easy this recipe is! Whip up this batter in minutes and use your imagination for fillings or toppings.

This recipe is a great way to use up sourdough discard.

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

sourdough crepes on white plate with berries

What is Sourdough Discard?

Sourdough starter discard is starter that hasn’t been fed within the last 24 hours and may have a liquid on top and an acetone smell.

What you will need to make these Sourdough Crepe Recipe

Sourdough Starter

This is my new favorite way to use up sourdough discard. You can use active starter or sourdough discard.

Eggs

Eggs act as a binder for the crepes.

Olive Oil

I tend to use olive oil in all of my baking and cooking. Melted butter or coconut oil will work as well.

Salt

We use Redmond’s Real Salt, but any good quality sea salt will work.

Milk

You can use any milk you choose. Whole milk, skim milk, or a milk substitute work fine. The milk is used to thin the batter.

Full ingredient amounts in recipe card below

sourdough crepe batter in a bowl

Step By Step Instructions for making Sourdough Crepes

In a large mixing bowl combine the starter, eggs, salt, and oil.

Slowly add the milk to get a thin pourable batter consistency.

You can use an immersion blender to mix the batter. This will result in a much smoother crepe batter.

Preheat a cast iron skillet or non-stick skillet over medium heat. A crepe pan would obviously work best, but I don’t have one.

Pour 1/4 cup of sourdough crepe batter into the preheated pan. Using the handle roll the pan in a circular motion so that the batter covers the entire bottom of the pan.

sourdough crepe cooking in cast iron skillet

Cook on the first side for 2-3 minutes or until it is lightly golden brown.

Gently flip the crepe and continue to cook on the second side for 30 seconds to 1 minute.

Place each crepe on a plate and continue adding 1/4 cup batter to the preheated pan and cooking each crepe as described above until you use the remaining batter.

folded sourdough crepes on a plate

Variations

For savory crepes, add 1 tsp dried herbs to the batter and replace the olive oil with melted butter. For savory fillings, try to add cream cheese and fresh herbs.

You can top with savory toppings as well. Top crepes with sour cream and chives.

For a sweet version, add 1 tbsp honey to the batter and fill with cream cheese and fresh fruit or your choice of fillings.

Top crepes with peanut butter and drizzle with maple syrup for a filling breakfast.

sourdough crepes on a plate folded with berries on top

Storage Tips

Store crepes in an airtight container on the counter for up to 3 days.

Store crepes in fridge for up to 7 days.

sourdough crepes on a plate folded with berries on top

Easy Sourdough Crepes using Discard

Mary Rose
Thin, delicate, and delicious, these sourdough crepes make a wonderful breakfast!
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Servings 8 crepes

Equipment

  • 1 Cast iron skillet

Ingredients
  

  • 1 cup Sourdough Starter/Discard
  • 3 Eggs
  • 1/2 tsp Salt
  • 2 tbsp Olive Oil
  • 1/4 cup Milk

Instructions
 

  • In a large bowl combine the starter, eggs, salt, and olive oil. Mix well.
  • Stir in the milk until you get a thin pourable batter.
  • Preheat a cast iron skillet or non-stick skillet over medium heat.
  • Add a pat of butter to the preheated pan.
  • Pour 1/4 cup of crepe batter into the pan and roll the pan in a circular motion until the batter covers the entire bottom of the pan.
  • Cook on first side for 2-3 minutes or until lightly golden brown.
  • Flip crepe carefully and continue to cook on second side for 30 seconds to a minute.
  • Repeat for all of the batter.

Notes

Crepes can be made savory or sweet.
For savory add 1 tsp of dried herbs to the batter and replace the olive oil with melted butter.
For sweet crepes add 1 tablespoon of honey to the batter.
Crepes can be topped for filled with your favorite ingredients.
Store crepes in an airtight container on the counter for up to 3 days.
Store crepes in fridge for up to 7 days.
Keyword Crepes, Sourdough Crepes, Sourdough Discard, Sourdough Recipes, Sourdough Starter

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating