This simple recipe for sourdough crêpes uses an unfed starter (or sourdough discard, as some might call it) and just a few other ingredients. This is one my favourite things to make for Saturday breakfast!
What are crêpes?
Crêpes are a thin, flexible French pancake that is fried in a pan and then served with either sweet or savoury toppings wrapped up inside of it.
A quick sourdough crêpe recipe
Since this recipe is made with sourdough starter straight from the fridge, the fermentation process has already taken place in the flour, and there is no need to mix this up and let it ferment ahead of time. I love that this can be made quickly, with little to no prior planning… Just a fridge with some fillings and an appetite to make it happen, and these crêpes can come together very quickly.
Getting the crêpe batter right consistency
Crêpe batter should be quite thin, able to spread out into a large circle on its own with little to no coaxing. When I ladle my batter into the pan, I like to pour it in a circle shape, finishing the last bit of batter to fill in the middle, so that it can spread on its own into a nice round shape. If you find yourself having to spread the batter to make a circle, you probably need to add a little more milk.
Thin sourdough starters vs. thick ones
While a thicker leaven might not make a difference in making sourdough bread, for crêpes it will definitely make a difference. If your starter is quite thin (a consistency that is easy to pour), this recipe should come out perfectly. If your starter is a little bit on the thicker side (like mine, and it has a doughy-ness to it), you might want to add another 1/4 cup or so of milk, to get that nice thin crêpe batter consistency.
Do you need to use white sourdough starter to make sourdough crêpes?
I do recommend it. Not because other types of starters won’t work, but because I find the flavour much more intense with other flours (such as whole wheat or rye). If you have a starter fed with part white flour and part something else, than I think this recipe would still come out great; but since most starters are fed with one type of flour, it is my recommendation to go with a white flour starter for this recipe.
How to serve sourdough crêpes
This recipe is delicious as either a savoury or sweet crêpe. I tried it for this post with a homemade berry sauce and Cream Cheese Filling, which was… soooo satisfying, but personally I can’t wait to make these like my Oma used to do, with dry curd cottage cheese (seasoned with salt and pepper) rolled into them, and then fried in a bit of butter until they’re hot through. So yummy. Also excited to try crêpe omelettes with bacon and hollandaise sauce (and other such things).
How this recipe for sourdough crêpes came to be
When I first started making sourdough starter, I found it to be quite an adventure and a labour of love. It did not come easily to me, and on top of that– I lived in a drafty little apartment in southern Ontario Canada, where the weather fluctuates constantly and my apartment fluctuated in temperature just as much.
That said, I kept feeding my starter every day to keep it alive, and every day I had a bit of discard starter to… throw away??? (That’s what “they” say to do with it, anyway.) But… never! I hate throwing things away, especially when they’re things I paid for and have nurtured. My starter did not go in the garbage (unless it had to, but that’s another story)! So…Instead of tossing my extra starter, this sourdough crêpe recipe was born.
Printable recipe:
Simple Sourdough Crêpes
A quick way to use up excess sourdough starter - Ready in just a few minutes!
Ingredients
- 1-1/2 cups sourdough starter
- 1 large egg
- 1/2 cup milk (+about 1/4 cup if your starter is quite thick)
- 1/4 tsp salt
- butter (for the pan)
Instructions
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Beat the egg in a large mixing bowl; add the starter, milk, and salt. Whisk to combine thoroughly.
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Heat a large non-stick skillet over medium heat, and grease the pan with about 1/2 tsp. butter. When the butter is hot and bubbly, pour about 1/2 cup of crêpe batter into the pan, and tilt the pan to spread to a large thin round.
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Cook the crêpe over medium heat until the wet batter looks dry on the top, and the underside is lightly browned. Flip, and cook for a moment longer until the other side is browned.
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Slide the finished crêpe out onto a plate, and repeat with the remaining batter until all of the crêpes are done.
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Serve immediately with desired toppings.
Recipe Notes
This recipe makes about 4 crêpes, perfect for about 2 people.
Mmm. They are every bit as good as they sound.
Used in this recipe:
- Ingredients (see recipe card)
- Mixing bowl
- Whisk
- Spatula
- Ladle
- Non-stick frying pan
- Large serving platter
If you make this recipe, let me know! Go ahead and tag @naomicakesofficial on Facebook or Instagram… I always love to see photos of what you guys are making!
To close, I’ll ask: What are some other ways you’ve found to use your sourdough starter? So far I’ve made flatbread, Mock Sourdough Bread, pancakes, waffles, and crêpes. My ears are perked for good ideas, so please – let me know in the comments!
Back soon!
Naomi
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I had these, and they were DE-LICIOUS! Big fan. Love the pictures as well. They are so pretty.
What fabulous ideas for using up your starter discards! I am loving the sound of the sweet and savoury pancakes – what a perfect treat for breakfast!
[…] know there are all kind of things you can make with extra sourdough starter, like crêpes, waffles, flatbread, etc. Yet, while I love those things, I don’t really want to be making […]
[…] the loose fitting lid as before. Discard the excess starter, or save it in the fridge to make sourdough crêpes or some other delicious wonder […]