Sourdough Crepes

Adapted from butterforall.com

Sourdough Crepes

Ingredients

  • 1/4 melted butter
  • 1 1/4 cup milk
  • 1 cup sourdough discard (250g at 100% hydration)
  • 3 eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon brown Sugar
  • 1 tablespoon oil for pan

Instructions

1

Mix all the ingredients for the batter together with a whisk or blender. Allow to rest for 5-10 minutes.

2

Heat a non-stick pan or griddle over medium heat. Make sure the pan is completely and evenly heated.

3

Oil the pan and wipe out the excess.

4

Pour about 1/4 cup of batter into the pan. Roll the pan to evenly coat the bottom of the pan. This should give you a thin round coating encompassing the entire bottom of the pan. Adjust the amount of batter used depending on the size of the pan.

5

Let the batter cook undisturbed until the top side is almost dry to the touch.

6

Using a rubber spatula, loosen the edges of the crepe. Slip the spatula under the crepe and grip the edges of the crepe with your other hand to flip it.

7

The second side will cook in about thirty seconds. Once it is cooked use the rubber spatula to help guide the crepe out of the pan and on to a plate.

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