Sourdough Discard Crepes
Can't Decide between Sweet or Savory?
No worries darling! Fear not, I got a recipe that offers the best of both worlds!
These crepes made with sourdough discard are the best of both worlds, offering a light, delicate flavor that pairs beautifully with a variety of fillings.
Whether you’re craving blueberries and chocolate or spinach and goat cheese, this recipe has you covered.
Ingredients
- ½ cup (125 g) sourdough starter discard
- 3 tablespoons (42 g) melted butter or coconut oil (for a dairy-free option)
- 2 large eggs
- ½ cup (65 g) all-purpose flour
- ¾ cup (205 g) milk (dairy or plant-based like coconut or almond)
- ¼ teaspoon fine sea salt
- 2 tablespoons honey
- 1 tablespoon sugar (I used coconut sugar)
- 1 tablespoon butter or oil to fry
Instructions
Whisk the Batter
In a large mixing bowl, whisk together the sourdough discard, melted butter or coconut oil, eggs, milk, honey, and sugar until smooth and cohesive.Incorporate the Flour
Add half the flour to the wet ingredients and whisk until no dry bits remain. Add the rest of the flour and the salt, whisking again until the batter looks smooth.Let the Batter Rest
Cover and refrigerate the batter for at least 1 hour to allow it to rest and the flavors to develop.Cook the Crepes
- Heat a lightly greased, non-stick skillet over medium heat.
- Pour ¼ cup of batter into the skillet, tilting it in a circular motion to create a thin, even layer.
- Cook for about 60-90 seconds until the edges begin to pull away and the bottom is golden brown.
- Flip the crepe and cook the other side for 30-60 seconds until golden
Iski Note
When it comes to serving, these crepes can be filled with whatever fruits, proteins, jams, or veggies you have on hand! One of my favorite parts about making crepes is the chance to get creative with the fillings, spreads, and presentation. Let your imagination and inner creative shine through – that’s where the love comes from, and you’ll be able to taste it in every bite.
