Breakfast/ Pancakes & Crepes/ Sourdough

Sourdough Crepes

Adapted from

Sourdough Crepes

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  • 1/4 melted butter
  • 1 1/4 cup milk
  • 1 cup sourdough discard (250g at 100% hydration)
  • 3 Eggs
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Vanilla
  • 1 Tablespoon Maple Sugar
  • 1 tablespoon oil for pan



Mix all the ingredients for the batter together and either blend them fully in a blender or with a handheld blender. Blend the batter until it is smooth and fully combined. The batter will yield 2 full cups.


Set the batter aside and let it rest for 5-10 minutes.


Using your best non-stick cast iron pan or round griddle heat the pan over medium heat. Make sure the pan is completely and evenly heated.


Soak a paper towel or small rag with the avocado oil and rub it into the heated pan. Coat the whole pan evenly. You will need to do this before making each crepe so don't get rid of the oil soaked towel!


Pour about 1/4 cup of batter into your heated and oiled 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.


Let the batter cook undisturbed until the top side is almost dry to the touch. This should take about a minute to a minute and a half.


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. This takes a little bit of practice. Don't be upset if you have to eat the first crepe out of the pan. It happens to all of us! It is best to practice every weekend!


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. Remember to oil your pan before starting the next crepe!


Once all the crepes are made they can be rolled, folded, filled and topped with any sweet or savory topping imaginable.

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