Sourdough Crepes

Adapted from

Sourdough Crepes


  • 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



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


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


Oil the pan and wipe out the excess.


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.


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


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.


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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