Thin and delicate with delightful crispy edges, but sturdy enough to hold all of those delicious fillings - these Sourdough Crepes are a dream come true! Use your active starter or discard in this easy and versatile recipe that can be modified to be sweet or savory. I'll give all the step-by-step details below.
Recipe Background and Details
I don't think my dad made crepes a lot when I was a kid, but the few times he did really stuck with me. They were just such a special, unique treat and I absolutely loved watching him make them - and of course I loved eating them! So much so that when my first born was old enough to enjoy them, I started making them based on those precious childhood memories. Crepes have become a favorite of all of our kids and I especially love making them on snow days when we're all cooped up together. If you love my Overnight Sourdough Pancakes, give these Sourdough Crepes a try to switch things up.
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Ingredients
The ingredients for these sourdough crepes are very simple pantry staples.
- all purpose flour: I have not tested this recipe with other flours.
- sugar: just a little bit for flavor - feel free to reduce or leave it out if you are making a savory filling.
- salt: a tiny bit for flavor. If you are using salted butter you can omit the extra salt if you want.
- milk: I always use whole milk.
- sourdough starter: Active or discard will both work here. If you use a very old discard you will get a more pronounced sourdough flavor.
- vanilla: you can leave this out if you are making a savory filling.
- eggs: I find three to be the perfect number. If you like a less eggy crepe you can reduce to 2 eggs.
- melted butter: a bit of melted butter added to the batter is traditional and adds flavor and richness - I always use salted butter.
- a bit of water or extra milk: The batter will thicken overnight as the flour hydrates. I like to add 2-3 tablespoons of water or milk to thin it out just before cooking the crepes.
See recipe card for quantities.
Instructions
You just need a bowl and a whisk to make this batter. If you prefer to use a blender you certainly can. You'll have a few flour lumps when you first start whisking, but they will work themselves out as you whisk in the various ingredients.
Mix flour, salt, and sugar in a bowl and add milk.
Mix well before adding sourdough starter and vanilla.
Mix well again before adding eggs.
Finally, add melted butter and whisk thoroughly.
Cover and place in refrigerator overnight for best results or for at least 2 hours.
Pour about ⅓ cup of batter onto a preheated and lightly buttered skillet.
Quickly swirl the pan so that the batter runs all around to the edges.
Cook for about 1 minute on the first side before flipping.
Cook for another minute until lightly browned on the second side.
Give the skillet a very light coating of butter in between each crepe. You can even use a paper towel or brush to coat the pan lightly with butter. You just want a very light coating or your batter won't spread properly.
I like to stack my cooked crepes on a plate or sling them straight off the skillet onto my kids' plates while I continue to cook them one after the other. You can also keep them warm in a low oven if you want to sit and eat all together.
Substitutions, Variations, and Filling Ideas
The possibilities are nearly endless, these are just a few ideas.
sweet filling ideas:
- Not a filling, but instead of vanilla extract in the batter, use your favorite flavoring based on the filling you'll be using.
- My kids' favorite: some room temperature cream cheese mixed with powdered sugar and vanilla. Smear it down the middle, top with berries or jam, and roll up.
- My childhood favorite: warm tart cherry pie filling from our own trees. Yum!
- A French classic: salted butter, a sprinkle of sugar, and a spritz of fresh lemon juice
- Nutella or any spread or nut butter
- Whipped cream or yogurt, lemon curd, berries
- butter and maple syrup
- cinnamon sugar
savory filling ideas (omit the vanilla and sugar in the batter):
- mushrooms, spinach, cheese
- eggs plus anything you like in an omelette or a scramble
- ham and cheese
- cheese and fresh herbs
- steamed asparagus, eggs, cheese
- use the crepes to make manicotti or other stuffed/layered pasta dishes
Equipment
I inherited my mother-in-law's cast iron crepe pan and it is officially my favorite piece of kitchen equipment not just for crepes but for just about everything. But you do not need a special pan to make these sourdough crepes. You can use a regular, well-seasoned cast iron skillet or a non-stick skillet.
Storage, Reheating, and Leftovers
- Cooked and cooled crepes can be stacked and refrigerated for 3 days in an airtight container or ziploc bag.
- To reheat, gently warm in a buttered skillet or in the microwave before serving.
- If you leave the vanilla out, they actually make a really good wrap for savory, sandwich fillings - no reheating required.
- Another fun way to reinvent leftover sourdough crepes is to make a quesadilla.
Top Tips for Crepe Success
- The batter must rest for at least 2 hours but it is best to leave it overnight in the refrigerator. This allows the flour to hydrate and results in a perfect crepe texture. The other bonus is, if you are using a relatively lively starter you'll get some fermentation too!
- Some separation is normal after the batter chills overnight. Simply shake it or stir it back together.
- The crepe batter should be very thin. If you find it has thickened up overnight, add a couple tablespoons of milk or water to thin it. If it is too thick it will be very hard to swirl and spread in the pan. You'll know this best after you cook the first crepe (see below).
- Don't worry if your first crepe isn't perfect. I like to think of it as the practice crepe and it never goes to waste (chef's treat!). You'll get the hang of it after the first one.
More Sourdough Recipes
Looking for other recipes like this? Try these:
- Triple Lemon Sourdough Scones
- Sourdough Discard Waffles
- Sourdough Discard Blondies
- Sourdough Discard Peanut Butter Cookies
Sourdough Crepes Recipe
Thin and delicate with delightful crispy edges, but sturdy enough to hold all of those delicious fillings - these Sourdough Crepes are a dream come true! Use your active starter or discard in this easy and versatile recipe that can be modified to be sweet or savory.
- Total Time: 40 minutes active plus chilling
- Yield: 10 9-inch crepes
Ingredients
90 grams all purpose flour (¾ cup)
25 grams granulated sugar (2 tablespoons)
1 or 2 grams kosher salt (about ¼ teaspoon depending on brand)
230 grams whole milk (1 cup)
113 grams sourdough starter (½ cup, stirred down before measuring)
1 tablespoon vanilla extract
3 medium eggs
42 grams butter, melted (3 tablespoons)
Instructions
Mix flour, sugar, and salt in a mixing bowl.
Add milk and whisk well.
Add sourdough starter and vanilla and whisk again until combined.
Add eggs and whisk well to combine.
Finally add melted butter and whisk very well to combine.
Cover or transfer to a jar and place in the refrigerator overnight.
When ready to make crepes, whisk in 2-4 tablespoons of water or milk to thin the batter.
Preheat a 9 inch cast iron or non-stick pan over medium-high heat. When skillet is hot, butter very lightly or spray lightly with cooking oil. Add ⅓ cup of crepe batter to the center of the pan and immediately swirl the pan in all directions to distribute the batter evenly to the edges. If your pan is smaller than 9 inches, you'll want to use a bit less batter.
Cook for about 1 minute on the first side before flipping and cooking for 30-60 more seconds. Transfer to a plate and repeat until all batter has been used.
Serve warm with filling of choice. See blog post for lots of filling ideas and additional info.
Notes
Some separation is normal after the batter chills overnight. Simply shake it or stir it back together.
- Prep Time: 20 minutes plus resting
- Cook Time: 20 minutes
- Category: sourdough, breakfast, dessert, brunch
- Method: stovetop
- Cuisine: American
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