Easy Sourdough Discard Crepes Recipe (Ready in 10 Minutes)
Sourdough Discard Crepes is the easiest way to use leftover sourdough discard!
These easy sourdough crêpes are one of my favorite ways to transform a bunch of old sourdough starter into something the whole family will love—whether you fill them with sweet crepes toppings like fresh berries and powdered sugar, or go the savory crepes route with savory fillings like ham, cheese, and spinach.
Crêpes might sound fancy, but with simple ingredients and a little practice, you’ll be adding this into your regular baking routine!
Why You’ll Love This Sourdough Crepe Recipe
- ✅ Ready quick! Batter ready to use in less than 10 minutes.
- ✅ A great way to use extra discard (especially large amounts)
- ✅ Requires no added flour
- ✅ Works for breakfast, lunch, or dessert
- ✅ Freezes well—perfect for prepping ahead!
- ✅ A go-to recipe that feels fancy with ingredients you have on hand
Ingredients for Sourdough Discard Crepes
These homemade crepes use pantry staples plus your sourdough starter discard. Use these amounts to make 12 large crêpes. Recipe can be scaled up or down easily, depending on how much sourdough discard you have.
- 500g (1 ¾ cups) discard
- 30g (2 T.) sugar*
- 15g (1 T.) vanilla extract*
- 2 pinches salt
- 6 T. salted butter*
- 8 eggs
- Optional: splash of more milk to reach correct consistency
Ingredient Notes: If you’re making savory crepes, omit the sugar and vanilla extract. If you use unsalted butter, add about 2 additional pinches of salt to the batter.
Sourdough Discard is Ideal for Perfect Crepes
Most traditional (non-sourdough) crepes recommend an overnight resting of the batter in order for the gluten to relax to form a thin, pourable batter.
Sourdough discard has already had this time for the gluten to relax so rather than preparing a batter ahead of time, the batter can be mixed right before cooking the crêpes.
The batter comes together very easily and this recipe is my favorite way to use up large amounts of sourdough discard.
Helpful Tools for Making Sourdough Crepes
- Kitchen scale
- Large bowl
- Large whisk
- Large skillet (10-14 inches wide is ideal)
- Glass liquid carafe (at least 1-quart capacity)
- Thin wood flipping spatula, from Earlywood or here’s an option from amazon
- Powdered sugar duster
Step-by-Step Instructions
These step-by-step instructions will help you nail the right consistency—the secret to great crêpes. But don’t worry, once you try it, you’ll see how easy it is!
1. Make the Batter
Gather your ingredients. Start by measuring out your sourdough discard into a large mixing bowl. Learn how to adapt your recipe based on how much starter discard you have in the scaling recipe section below.
Melt the butter over medium heat in the large skillet. Pour the butter into a glass liquid carafe to cool.
Turn off the skillet and set aside for cooking the crepes later.
Add the sugar, vanilla extract, pinches of salt, and eggs into the large mixing bowl. Whisk well until the eggs are completely whisked into the discard and the consistency is smooth.
Once the butter has cooled down to about 80 degrees F (27 degrees C), drizzle the melted butter slowly into the batter as you simultaneously whisk it in.
The batter should have a very thin, smooth with the consistency of heavy cream. If your batter is too thick, add a tablespoon of milk and whisk in. Repeat until you have the desired consistency.
2. Preheat Your Pan
Use a large (10-14 inch width) stainless steel skillet, non-stick skillet, or crêpe pan* over medium-low heat or medium heat. Choose Medium low for propane gas, medium for other forms of heat.
Once the pan is hot, add a very small amount of butter (about ¼-½ teaspoon) and rotate the pan to spread the butter.
*I wouldn’t recommend cast iron due to the delicate texture of the batter and difficulty of flipping crepes in the shape of most cast iron pans.
3. Cook the Crepes
Pour about 2-4 tablespoons of batter into the center of the preheated pan.
Promptly tilt the pan in a circular motion to spread the batter into a thin layer that goes to the edges of the pan.
Cook for 1-2 minutes. Watch for the crêpe to cook through and for the edges to begin to lift and turn golden brown.
Carefully lift the craft from the skillet with a thin wood flipping spatula and flip the crepe over to cook the second side for 15 to 60 seconds.
Place finished crepes on a large serving plate or individual plates to serve.
Repeat with remaining batter, greasing the pan with a small amount of butter (about ¼-½ teaspoon) each time.
How to Serve These Sourdough Discard Crepes
These sourdough crepes are incredibly versatile! Serve them rolled, folded, or stacked with:
🍓 Sweet Fillings
- Cinnamon sugar and topped with a pretty dusting of powdered sugar
- Bananas and nutella
- Crushed nuts (like pistachios), whipped cream, and cinnamon sugar
- Berries and whipped cream
- Cream cheese and fresh berries
- A drizzle of honey or powdered sugar
- Try maple syrup, peanut butter, and/or fresh fruit
🧀 Savory Fillings
- Savory toppings like scrambled eggs, cheese, greens
- Smoked salmon, cream cheese, and chives
- Cheese and herbs
- Sautéed veggies and a little olive oil
The best part? You can fill them your way. Crepes are the perfect starting point for sweet or savory meals.
Tips for Perfect Crepes Every Time
The first crepe is often a test, so don’t worry if it doesn’t turn out perfectly. It will help you know how to adjust for the rest of the batch. Here are more tips for perfect crepes:
- Use a skillet with thin, angled walls like a nonstick skillet or preheated skillet for the best results
- Keep the heat at medium-low or medium heat to avoid burning
- Adjust batter with a little water or milk if consistency is too thick
- Best enjoyed hot and fresh, plate crepes on individual plates to fill and serve more easily
- Stack crepes between parchment paper to prevent sticking
How to Scale the Recipe Up or Down
I usually start with this step to know how much discard I have and whether I can make a larger batch if I have more than 500g of starter or have to make a smaller batch if I have less than the 500g of discard.
Here are some scaling recommendations:
- Small batch, 6 crêpes:
- 250g (about 1 cup) sourdough discard
- 15g (1 T.) sugar
- 8g (1½ teaspoon) vanilla extract
- 1 pinches salt
- 3 T. salted butter
- 4 eggs
- Extra large batch, 24 crêpes:
- 1000g (about 3 and 2/3 cups) sourdough discard
- 60g (¼ c.) sugar
- 30g (2 T.) vanilla extract
- ¼ teaspoon salt
- 12 T. salted butter
- 16 eggs
What if You Don’t Have Enough Sourdough Discard?
If you’d like to make a large batch, but you don’t have enough discard, you’ll need to make a large batch of discard first.
Take a medium sized bowl or quart-size glass jar, add 30-50g (2-3 T.) of sourdough starter along with 250g (1 cup and 1 T.) water and 250g (1 and 2/3 cups) all-purpose flour.
Mix well and let sit at room temperature for 18-24 hours until it is a liquid-like consistency.
Storage + Reheating
- Store leftover crepes in an airtight container or wrap in plastic wrap and refrigerate for up to 3 days.
- Freeze with parchment paper between each crepe, sealed in a plastic bag.
- Reheat in a nonstick pan or microwave until warm.
FAQs
- Can I use active starter instead of discard?
- Yes, you can! Just note that the flavor may be slightly tangier, and your batter may be thinner or thicker depending on hydration.
- Do I need to ferment the batter?
- No, this recipe is quick and the batter is ready in under 10 minutes.
- What’s the difference between sourdough crêpes and sourdough pancakes?
- Crêpes are thinner and have no leavening, while sourdough pancakes are thicker and fluffier. Think French-style pancakes!
More Sourdough Discard Recipes
If you’re just starting your sourdough journey, crepes are a great entry point. For more excellent sourdough discard recipes, here are some easy ways to try:
- Easy Savory Sourdough Discard Crackers Recipe
- The Best Tender Sweet Sourdough Discard Scones (Shortcake)
- Easy Overnight Sourdough Waffles (Discard Sponge Method)
- Overnight Sourdough Sheetpan Pancakes
- Seeded Raisin Gourmet Sourdough Crackers (Discard recipe)
Ready for more sourdough?
If you love easy sourdough recipes like these biscuits, you’ll love my free sourdough email course!
Get step-by-step lessons to help you build your starter, bake your first loaf, and finally feel confident with sourdough.
Perfect for beginners and busy home bakers!
Living Bread Baker posts mentioned
How to Store Sourdough Discard for Starter Discard Recipes
How to use Sourdough DiscardSourdough Waffles
Sourdough Shortcakes/Sweet Plain Scones
The Best Sourdough Discard Graham Crackers Recipe
Sourdough Apple Fritter Bread Fall Sourdough Recipe
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Glass liquid carafe (at least 1-quart capacity)
Thin wood flipping spatula, from Earlywood
Thin wood flipping spatula option from amazon
free sourdough quick start guide
online Intro. to Sourdough course
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Easy Sourdough Discard Crepes Recipe (Ready in 10 Minutes)
Equipment
- Kitchen scale
- large bowl
- Large whisk
- Large skillet (10-14 inches wide is ideal)
- Glass liquid carafe (at least 1-quart capacity)
- Thin wood flipping spatula, from Earlywood or here’s an option from amazon
- Powdered sugar duster
Ingredients
- 500 g 1 ¾ cups discard
- 30 g 2 T. sugar*
- 15 g 1 T. vanilla extract*
- 2 pinches salt
- 6 T. salted butter*
- 8 eggs
- Optional: splash of more milk to reach correct consistency
Instructions
Make the Batter
- Gather your ingredients. Start by measuring out your sourdough discard into a large mixing bowl. Learn how to adapt your recipe based on how much starter discard you have in the scaling recipe section below.
- Melt the butter over medium heat in the large skillet. Pour the butter into a glass liquid carafe to cool.
- Turn off the skillet and set aside for cooking the crepes later.
- Add the sugar, vanilla extract, pinches of salt, and eggs into the large mixing bowl. Whisk well until the eggs are completely whisked into the discard and the consistency is smooth.
- Once the butter has cooled down to about 80 degrees F (27 degrees C), drizzle the melted butter slowly into the batter as you simultaneously whisk it in.
- The batter should have a very thin, smooth with the consistency of heavy cream. If your batter is too thick, add a tablespoon of milk and whisk in. Repeat until you have the desired consistency.
Preheat Your Pan
- Use a large (10-14 inch width) stainless steel skillet, non-stick skillet, or crepe pan* over medium-low heat or medium heat. Choose Medium low for propane gas, medium for other forms of heat.
- Once the pan is hot, add a very small amount of butter (about ¼-½ teaspoon) and rotate the pan to spread the butter.
Cook the Crepes
- Pour about 2-4 tablespoons of batter into the center of the preheated pan and promptly tilt the pan in a circular motion to spread the batter into a thin layer that goes to the edges of the pan.
- Cook for 1-2 minutes. Watch for the crepe to cook through and for the edges to begin to lift and turn golden brown.
- Carefully lift the craft from the skillet with a thin wood flipping spatula and flip the crepe over to cook the second side for 15 to 60 seconds.
- Place finished crepes on a large serving plate or individual plates to serve.
- Repeat with remaining batter, greasing the pan with a small amount of butter (about ¼-½ teaspoon) each time.
- Serve rolled or folded with your favorite sweet or savory filling (see ideas in full blog post) and top with powdered sugar, syrup, or cheese, depending on filling choice.
