The Best Sourdough Crepes Recipe
This post may contain affiliate links of items I know and love. Read our disclosure policy for more information.
These sourdough crepes are sweet, perfectly thin, and made with discard. You’ll love them topped with fresh fruit, filled with whipped cream, or even stuffed with my divine chocolate cream cheese filling. This recipe will become a new favorite on your breakfast table!
If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
The first time I’ve ever had a crepe was from a grocery store called Fresh Thyme. My husband came home from his college French class and told me his professor brought in crepes. He enjoyed them so much he wanted me to try them for myself.
So the next time we went to the grocery store, I grabbed a pack of pre-made chocolate filled crepes.
I thought they were good, but nothing to write home about. Fast forward 4 years and I’ve made my own from scratch with sourdough. Now I can’t get enough of them!
These homemade crepes are one hundred times better than the store-bought versions. And my chocolate cream cheese filling is out of this world! I can’t wait for you to try them.
What is a Crepe?
Crepes are basically thin pancakes that originated in France. They have the same ingredients as a pancake besides baking powder or baking soda.
Crepes can be eaten for breakfast, lunch, supper, or even dessert. You can fill them with sweet or savory filling.
Why You’ll Love This Recipe
- Super Easy: This recipe is super easy to follow. You’ll have fresh crepes within 20 minutes!
- Wholesome: The ingredients are all wholesome so you don’t have to worry about unwanted additives or sugars.
- Unique Breakfast: Mix up regular pancakes with these crepes filled with your favorite filling.
- Fill with Anything: You can fill these crepes with anything from ricotta cheese and spinach to chocolate cream cheese.
Ingredients for Sourdough Crepes
- milk
- a large egg
- raw honey
- sourdough discard (unfed starter)
- vanilla extract
- salt
- all-purpose flour
Helpful Kitchen Tools You’ll Need
- pan or nontoxic griddle (this griddle is my favorite!)
- mixing bowl
- spatula
- whisk
Recipe Variations & Modifications
- Make them Savory: Add a savory filling to these crepes like ricotta and spinach, a chili chicken cream cheese mix, or anything you desire.
- Make them Sweet: Fill the crepes with a sweet filling like whipped cream, chocolate cream cheese, or anything else you desire.
- The French Way: Serve the crepes with a fresh squeeze of lemon juice and a dusting of powdered sugar.
- Change the Crepe Flavor: If desired, you can make the crepe batter chocolate, strawberry, or even mix in a little spinach for a savory batter.
How to Make Sourdough Crepes
How to Make the Batter
Add all ingredients besides the flour to a large mixing bowl. Whisk until just combined.
Then add in flour and whisk just until combined. Don’t over-mix or your batter.
Long ferment option – For more gut benefits, place a lid, beeswax wrap, or saran wrap on the mixing bowl full of batter. Place it in the fridge to ferment for 12-24 hours. This is not necessary but is a great option.
How to Pour Crepe Batter Into a Pan
Preheat a griddle or pan on medium heat. Add 1/2-1 Tbsp butter if needed to prevent sticking.
Before adding batter ensure the pan/griddle is hot.
Add 1/4 cup of batter to the griddle or pan with a ladle or measuring cup.
How to Cook Crepes
Use a ladle or the back of the measuring cup to spread it in a circle until very thin. (If you’re using a pan you can pick up the pan and move it around to get the batter to spread out until thin.)
Cook for 30-60 seconds until the bottom is set and starting to turn golden brown. Then flip and cook another 30-60 seconds until done.
Keeping Crepes Warm
Place cooked crepes on a sheet pan and let sit in a 200-350 degree preheated oven until you’re done cooking the other crepes and ready to eat. This will keep them warm.
Serving Crepes
Enjoy by themselves, filled with a sweet or savory filling, or dusted with powdered sugar alongside berries.
How to Make Chocolate Cream Cheese Crepe Filling
Ingredients
- cream cheese (softened)
- cane sugar
- unsweetened cocoa powder
- milk
Instructions
Add ingredients to a mixing bowl and mix with an electric mixer on low-medium speed (with beater attachments) until combined. Store in an airtight container in the fridge until ready to use. It’ll last 4-5 days in the fridge.
Tips for the Best Sourdough Crepes
- These crepes are sourdough discard crepes, meaning you can use unfed starter to make them.
- Mix the ingredients just until combined. You don’t want to over-mix and make your crepes dense or tough.
- Make sure you spread the crepe batter out as thin as possible when cooking.
- Use a spatula or the back of a measuring cup to spread the batter out on a griddle.
- If you’re cooking these crepes in a pan, pick the pan up and move it around to spread the batter if desired.
Storing Leftovers
Store leftover crepes in an airtight container once they’re completely cooled. They’ll last at room temperature for 3-4 days or up to 5 in the fridge. I don’t recommend storing them with filling inside.
Freezing Instructions
If you’d like to freeze these crepes, make sure they’re first completely cooled down. Once they are stack them with a slice of parchment paper in between each one.
Place the stack in a freezer-safe container or bag. They’ll last 3-4 months in the freezer.
How to Reheat Crepes
When you’re ready to eat your crepes, place them on a sheet pan and warm in an oven preheated to 350 degrees. They’ll be warm in 3-5 minutes.
Recipe FAQs
Place cooked crepes on a sheet pan and let sit in a 200-350 degree preheated oven until you’re done cooking the other crepes and ready to eat. This will keep them warm.
There are a few secrets, but the main one is making sure you spread your batter thin in the pan or on the griddle.
More Sourdough Breakfast Recipes For Your Table
- Sourdough Peanut Butter Chocolate Chip Muffins
- Sourdough Pumpkin Bread
- Sourdough Asiago Cheese Bagels
- Sourdough Buttermilk Pancakes
- Sourdough Raspberry Muffins with Chocolate Chips
If you made this recipe, give it a 5-star rating share a photo on social media! Be sure to tag @plumbranchhome
Recipe
Sourdough Crepes
Ingredients
- 1 cup milk
- 1 egg
- 2 Tbsp raw honey
- 1/2 cup sourdough discard unfed starter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup all-purpose flour
Instructions
- Add all ingredients besides the flour to a large mixing bowl. Whisk until just combined.
- Then add in flour and whisk just until combined. Don’t over-mix or your batter.
- Long ferment option – For more gut benefits, place a lid, beeswax wrap, or saran wrap on the mixing bowl full of batter. Place it in the fridge to ferment for 12-24 hours. This is not necessary but is a great option.
- Preheat a griddle or pan on medium heat. Add 1/2-1 Tbsp butter if needed to prevent sticking.
- Before adding batter ensure the pan/griddle is hot.
- Add 1/4 cup of batter to the griddle or pan and use a ladle or the back of the measuring cup to spread it in a circle until very thin. (If you’re using a pan you can pick up the pan and move it around to get the batter to spread out until thin.)
- Cook for 30-60 seconds until the bottom is set and starting to turn golden brown. Then flip and cook another 30-60 seconds until done.
- Place cooked crepes on a sheet pan and let sit in a 200-350 degree preheated oven until you’re done cooking the other crepes and ready to eat. This will keep them warm.
- Enjoy by themselves, filled with a sweet or savory filling, or dusted with powdered sugar alongside berries.
Notes
Chocolate Cream Cheese Crepe Filling
-
- 6 oz plain cream cheese (softened)
- 3 Tbsp cane sugar (or regular sugar, or honey, or maple syrup)
- 1 tbsp unsweetened cocoa powder
- 3 tsp milk
Delicious looking crepes, can’t wait to make these!!
Your cream cheese filling sounds awesome.
These sound easy to make!
I’ve tried making crepes once years ago. Needles to say it didn’t go well. Definitely going to try your recipe.
Thank you so much!! They’re so simple and easy to make! I’m super excited for you to try this recipe! If you have any questions or issues, I’m here to help!
these look easy enough! I can see my family liking the cream cheese filling with strawberries!
They’re so simple to make! What a wonderful idea! Adding strawberries would be lovely!
Very yummy and simple. My boys loved them!
I’m so happy to hear that! Thank you for the 5-star rating!