Sourdough Discard Crepes
These sourdough discard crepes are simple, and they don't require any extra flour, just discard! They are great for those that are sensitive to grains. These are delicious and versatile. Use them for your favorite sweet brunch crepe or as a savory dish such as manicotti!
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
For sweet crepes, we like to fill with strawberry preserves, cream cheese or nutella and top with powdered sugar and fresh fruit!
For savory, we like to fill with a manicotti filling and bake. You could always fill with eggs and bacon or cheese!
If you are having a hard time getting them to look uniform, you could always use a round pastry cutter and cut smaller to present a more perfect circle. Or purchase a small round pan and spread batter to edges while cooking.
This recipe should make about 8-10 crepes, but it will depend on how much you ladle onto your pan and cook at a time. Also keep in mind that you may burn the first couple of crepes while getting the temperature right.
I like to double this recipe for my family!
Servings: 10 crepes