Sourdough Crepes #BreadBakers

These crepes made with sourdough discard do not need to rest overnight.  You mix the ingredients and cook them immediately for a wonderful, custardy crepe to which you can add your favorite fillings.

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Swathi of Zesty South Indian Kitchen invited us to share breakfast bread recipes that contain sourdough or yeast.  Let's see what everyone served up.......

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.

I decided to make some crepes starting with my sourdough discard when I fed my starter.  I liked this recipe because you could make your crepes right away instead of letting the batter sit overnight.  

Once your crepes are made you can add any filling you like.  We eat crepes quite often around here.  We like them both sweet and savory.  Breakfast crepes are most often sweet like these Palacsinta topped with berries and powdered sugar.  These lemongrass crepes filled with gingered blueberries were delicious.  These crepes filled with dark cherries made a perfect breakfast as did these mixed berry crepes with blueberry syrup.

This was my first time making crepes using sourdough but they turned out well.  I will probably make them again as I am always looking for ways to use my sourdough discard.  These crepes would work as well savory as they did sweet.  I filled them with a mixture of cream cheese and blueberries that I pureed in the food processor.  

Breads, Crepes, Sourdough

Breads

American

Yield: 9 crepes

Author: Wendy Klik

Sourdough crepes

These crepes made with sourdough discard do not need to rest overnight. You mix the ingredients and cook them immediately for a wonderful, custardy crepe to which you can add your favorite fillings.

Prep time: 5 MinCook time: 18 MinTotal time: 23 Min

Ingredients

• 1/2 c. sourdough discard
• 1/4 c. flour
• 2 eggs
• 1 T. melted butter
• pinch of salt
• 1/4 c. milk
• additional butter for cooking

Instructions

1. Place the discard, flour, eggs and salt into a heavy duty blender.  Mix together the melted butter and milk.  Add to the blender and puree until smooth.
2. Place a small (8-10") skillet over med heat.  Add a bit of butter and use a silicone brush to spread the butter over the bottom of the skillet.  When hot, add a 1/4-1/3 cup of batter into the pan, swirling to cover the entire bottom.   Cook until the sides start to lift away from the pan, 1-2 minutes. Turn out onto a piece of parchment and cover with another piece of parchment. Continue as above until all the batter is used.
3. The crepes can be used immediately or be stored in a plastic sealable bag for later use.  

Nutrition Facts

Calories

61.04

Fat (grams)

3.84

Sat. Fat (grams)

2.07

Carbs (grams)

4.29

Fiber (grams)

0.15

Net carbs

4.15

Sugar (grams)

0.16

Protein (grams)

2.27

Sodium (milligrams)

68.58

Cholesterol (grams)

48.66

Similar Recipes

Basic Crepe Recipe

Palacsinta (Hungarian Crepes)

Pannekaker (Swedish Pancakes)

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