Sourdough Discard Crepes
These sourdough discard crepes are simple to make and don’t require any extra flour, only discard! That makes them perfect for those that may be sensitive to grains. These crepes are delicious and versatile. You can use them to make a sweet breakfast or brunch filled with preserves or cream cheese. Or you could prepare a more savory dish if you prefer and fill with bacon or cheese!
In fact, in my family, we love to enjoy sourdough crepes both ways! We have a dangerous love for anything chocolate around here and because of that, we love to fill these with Nutella and top with powdered sugar or even homemade whipped cream and some fresh fruit. So delicious!
For a more savory take, we use these for a large family casserole dish of manicotti! Being sensitive to grains, I have a much easier time digesting fermented grains and so sourdough makes for the perfect crepe alternative to your typical manicotti dish.
Ingredients needed for sourdough discard crepes:
- Sourdough discard
- Eggs
- Butter
- MIlk
- Salt
- Sugar (optional)
- Vanilla extract (optional)
How to make the crepes:
First, you’ll just mix all of your ingredients together in a large mixing bowl. The consistency will be close to that of heavy cream. You can adjust by adding more sourdough discard to thicken or milk to thin out as needed.
Then heat your skillet over medium heat. You’ll only need to oil once in the beginning. No need to oil in between each crepe.
I prefer to use a cast iron skillet. The key to making crepes is to get your skillet nice and hot! Then you’ll lower the temperature after pouring your first crepe. It’s normal to burn or ruin your first crepe. Just adjust the temperature with the first couple of crepes and you’ll eventually get it right!
Once skillet is heated, ladle about 1/2 cup of crepe batter onto pan using the back of the ladle to spread the crepe into a circle. No need to get it perfect, they will taste amazing either way!
Allow the crepe to cook for 1-2 minutes until it looks solid. Then flip with spatula and cook another minute or so.
Remove from pan and place onto plate to cool.
Repeat with each crepe, adjusting the temperature as needed.
Once they are cooked, spread center of crepes with your filling of choice and either roll up or fold in half and then half again.
If filling with a sweet filling, top with either powdered sugar or whipped cream and maybe even fresh fruit if you’d like!
If you try these, let me know how you liked them in the comments below! And do you prefer sweet or savory? I’d love to know what your favorite filling is!
Sourdough Discard Crepes
Ingredients
- 2 cups sourdough discard
- 4-5 eggs
- 4 tbsp butter
- 1/2 tsp salt
- 1 tbsp sugar optional
- 3/4 cup whole milk
- 1 tbsp vanilla extract optional
Instructions
- Mix all the ingredients together in a large bowl. The consistency should be close to that of heavy cream. You can always adjust by adding more discard to thicken it or milk to thin it as needed.
- Heat oil in skillet over medium heat on stove. You'll only need to oil once. It's not necessary to oil in between each crepe. I prefer a cast iron skillet. The key is to get your pan very hot and then lower the temp after pouring your first crepe. It's normal to ruin or burn your first crepe. Just adjust temperature with the first couple of crepes and you'll eventually get it right.
- Slowly ladle about 1/2 cup of crepe batter onto pan using the back of the ladle to spread the crepe into a circle. No need to get it perfect, they will taste amazing either way!
- Allow it to cook for 1-2 minutes until it looks solid.
- Then flip with a spatula and cook about another minute and move to a plate to cool.
- Repeat with each crepe, adjusting the temperature as needed.
- Spread with your filling of choice and either roll up or fold in half and half again.
Notes
