Easy Sourdough Discard Crepes Recipe (Ready in 10 Minutes)
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.
Servings: 12 crepes
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.
Notes
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.
*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.