Easy Sourdough Crepes using Discard

Thin, delicate, and delicious, these sourdough crepes make a wonderful breakfast!

Course Breakfast

Cuisine American

Keyword Crepes, Sourdough Crepes, Sourdough Discard, Sourdough Recipes, Sourdough Starter

Prep Time 5

Cook Time 5

Servings crepes

Calories 73.75kcal

Author Mary Rose

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.

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.