This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
These sourdough crepes let the starter do the talking, no extra flour required. Just a scoop of starter and a few fridge basics, and you’re frying up crepes that put boxed pancake mix to shame.
They’re buttery, thin, and laced with just enough tang to make jam taste exciting again. Stack them, fold them, roll them; stuff with jam, smear with soft cheese, or just eat them over the sink.
Here’s Why This Sourdough Crepe Recipe Works
No added flour: The sourdough starter does all the heavy lifting, giving the crepes structure without extra ingredients.
Flexible batter: Adjust the milk to match your starter’s thickness and get the perfect pour.
Uses a full cup of discard: Finally, a recipe that makes a real dent in your discard jar.
Sweet or savory: A hint of vanilla rounds out the flavor, but it’s subtle enough for ham and cheese or jam and cream.
Craving something sweeter? This sourdough pound cake puts your discard to work in a rich, buttery loaf with a fine, tender crumb.
Recipe Tips
Start with room-temp ingredients: Cold eggs or starter can make the batter seize or clump.
Use a nonstick pan: A well-seasoned crepe pan or a slick nonstick skillet is key for easy flipping.
Don’t skimp on the swirl: Pour the batter and immediately tilt the pan to spread it thin. This is what gives crepes their signature texture.
Adjust milk gradually: Go by feel. Thick starter needs more milk, thin starter needs less. Aim for heavy cream consistency.
Stack and cover: Keep finished crepes warm under a clean towel to trap steam and keep them pliable.
Grease lightly, but often: A tiny swipe of butter between crepes keeps them golden and prevents sticking as the pan heats up.
Go sweet or savory: These crepes play nice with both; fill with jam, fruit, and whipped cream, or go savory with ham, cheese, or roasted veggies. They’re a blank canvas and perfect for breakfast, dinner, or dessert.
For another easy way to put your sourdough discard to work, check out these thick, fluffy sourdough banana pancakes.
Troubleshooting Tips
Either the batter’s too thick or the pan’s too hot. Add a splash of milk until it flows like heavy cream. And make sure the pan’s hot, but not so hot that the batter seizes on contact before it can spread.
You’re either flipping too soon or too rough. Wait until the edges lift and the top looks set, then flip gently with a thin spatula.
Could be a pan problem or a heat issue. Make sure you’re using a nonstick or well-seasoned pan, preheated properly, and lightly greased between each crepe.
They’re overcooked. Keep the heat on medium and pull them off as soon as they’re golden underneath. Don’t wait for them to brown like pancakes.
Sourdough Discard Crepes
Sourdough crepes are quick to make, easy to love, and actually put your discard to good use. That’s a win, whichever way you fold it. Use this recipe to make my crepes suzette recipe.
Pin this now to find it later!
Pin It
Sourdough Crepes
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 cup sourdough discard, or fresh starter, (240 grams)
- 3 large eggs
- 4 tablespoons butter, melted (56 grams)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 to 4 tablespoons whole milk, 14 to 28 grams
Instructions
- In a medium bowl, whisk together the sourdough starter, eggs, melted butter, vanilla, and salt. The mixture will be thick at this stage.
- Stir in 3 tablespoons of milk to start. Check the batter. It should flow easily but not be watery. If you're using a thicker, active starter, add up to 5 tablespoons of milk, one spoonful at a time, until the batter reaches the consistency of heavy cream. If your discard is thin or watery, especially if it's over a week old, you may not need any additional milk.
- You can cook the crepes right away, but for a smoother texture and better hydration, let the batter rest for 15–30 minutes at room temperature. (Or cover and refrigerate for up to 8 hours.)
- Heat a nonstick skillet or well-seasoned crepe pan over medium heat. Lightly grease the pan with a touch of butter or oil. Pour about ¼ to ⅓ cup of batter into the pan and swirl to coat the surface evenly.
- Cook for 1–2 minutes, or until the edges begin to lift and the bottom is golden. Flip and cook for another 30 seconds. Stack the cooked crepes on a plate as you go. Serve warm with your favorite fillings; jam, fruit, whipped cream, or a sprinkle of cinnamon sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
