Sourdough Crepes
These sourdough crepes are sweet, vanilla-flavored, 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!
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