Easy Sourdough Crepes Recipe | Made with Discard
These sourdough crepes are thin pancakes that are delicious with either savory or sweet fillings.
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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.

Sourdough crepes are a delicious way to use leftover sourdough starter that the whole family will love!
If you are brand new to sourdough, start here: How to make a Sourdough Starter
For all of my sourdough recipes: My Sourdough Recipe
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.

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

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.
I prefer to use cast iron in my kitchen. This is my favorite cast iron skillet: Field Cast Iron Skillet
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.

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.

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.

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.

Easy Sourdough Crepes using Discard
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.