Sourdough Crepes

A plate of sourdough crepes with whipped cream and fresh fruit.

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Made with just sourdough starter and a few basics, these crepes are thin, rich, and laced with tang.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch, Dessert

Cuisine: American, French

Keyword: sourdough crepes, sourdough discard crepes

Servings: Servings

Author: Dahn Boquist

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

Starter consistency matters: Thick starter will need more milk; thin or older discard might need less. Aim for a batter that pours like heavy cream.

Use a nonstick or seasoned pan: This makes flipping easier and prevents sticking. A quick swipe of butter between crepes keeps things smooth.

Resting improves texture: Let the batter sit for 15–30 minutes (or up to 8 hours in the fridge) for smoother, more hydrated crepes.

First crepe = test crepe: Use it to dial in heat and batter thickness. It’s normal if the first one’s a bit off.

Storage tips: Leftover crepes keep well stacked in the fridge for up to 3 days or the freezer for 1 month. Reheat in a warm pan or microwave.

Nutrition