So…how’s everyone doing? It’s the beginning of a new month and I’m starting off strong with (yet again) another post about breakfast food. Cue Demi Lovato’s “Sorry Not Sorry” because I couldn’t help but post these sourdough crepes immediately. And y’all are going to thank me for this recipe. Did I scarf down an entire crepe as I was making the others? Maybe. Just maybe.
As always, I shall share with you the inspiration behind my delicious creation. This week I read this great piece from Epicurious praising the sourdough crepe, and it had me thinking: I do love a good pancake (shameless plug for these lemon ricotta beauties), but it’s true! Pancakes—especially sourdough ones—sit heavy in your stomach after. The thought of enjoying a light pancake breakfast was appealing to me, and in true it’s-Friday-treat-yourself fashion, I decided to give the sourdough crepe a go.
The best part? These sourdough crepes don’t have to sit overnight.
Cue the Hallelujahs, because it’s true. While I do believe that letting the sourdough crepe batter sit overnight will enhance the flavor and texture (similar to Epicurious’ recipe), I’m an impatient lady and wanted my crepe now. I mean, how many times have you gone to make a sourdough recipe and found yourself disappointed because it needed to sit overnight? I wasn’t having it. I just didn’t want to waste my discard, so I just used up my fed sourdough starter and made crepes immediately.
The reason a lot of sourdough discard recipes sit overnight is because of texture. Sourdough pancake batter needs to sit because it helps to make those pancakes really fluffy. But you don’t need a fluffy crepe, do you? Hence why I decided to just go for it.
How to shape the perfect crepe
It does take a little practice, but trust me, you’ll get the hang of it. And I think we can both agree that it’s going to be completely worth the effort. Plus, a weird shaped crepe is still a great crepe. Hence why I scarfed the first one down while making these.
To make crepes, I like to use my cast-iron skillet. Surprised? Probably not. I literally make anything and everything in my cast-iron skillet. For this recipe, you can either make four crepes in a 10″ skillet, or three crepes in a 12″ skillet. If you’re using a 10″ skillet, you’ll pour 1/3 cup of batter into the pan. For 12″ crepes, you’ll pour in about 1/2 cup of batter.
For perfectly shaped crepes, make sure the pan is warm, not hot, over medium-low heat. Coat the bottom of the pan with some cold butter, then pour in the batter. Make sure you have kitchen mitts on! You’ll want to immediately grab both sides of the skillet and swirl the batter around the pan to make that perfect circle. This is the part that will take practice, but I promise, once you get the hang of it, it’s like riding a bike. You’ll cook the crepe on the first side for longer (two to three minutes) than the second side (30 to 60 seconds ). Place it on a plate, fill, and destroy.
Fillings for sourdough crepes
The possibilities are seriously endless when comes to crepes. You can make them sweet or savory, enjoy them for breakfast, lunch, or hey, why not for dessert, too?
Here are some fun crepe combinations you can throw together once your sourdough discard crepes are made.
- Blueberries + Ricotta Cheese
- Nutella + Strawberries
- Peanut Butter + Bananas (or Chocolate Chips!)
- Butter + Jam
- Cream Cheese + Jam
- Ham + Cheese
- Any Fresh Fruit + Maple Syrup (pictured!)
- Smashed Avocado + Everything Bagel Seasoning
- Fresh Mozzarella + Tomato + Chopped Basil + Balsamic Vinegar
Other sourdough discard recipes
Looking for other ways to use up your sourdough discard? Warning, these call for an overnight rise! But don’t you worry, I’ll come back with lots of clever non-overnight sourdough discard recipes for you. Promise!!
- 135 grams sourdough starter recently fed
- 2 large eggs
- 2 Tbsp melted butter plus butter for the pan
- Dash of salt
- 1/4 cup milk
- Measure out the sourdough starter in a medium-sized mixing bowl.
- Add in the two eggs, melted butter, and a dash of salt. Mix together with a spatula.
- Slowly pour the milk mixture into the bowl as you continously whisk. The matter should be thin and smooth.
- Heat up a cast-iron skillet over medium heat. If you use a 10" skillet, you'll be able to make 4 crepes. If you use a 12" skillet, you'll only get 3 crepes.
- Melt some butter in the pan to coat. For a 10" skillet, pour in 1/3 cup of batter into the pan. For a 12" skillet, pour 1/2 cup of batter into the pan. Immediately swirl the crepe batter around the pan so the entire bottom is covered in it, so you can get that perfect circle shape.
- Cook on the first side for 2-3 minutes. The bottom should get nice and golden.
- The crepe is ready to flip when you can easily get a spatula underneath it. Flip it and cook on the other side for 30 to 60 seconds—until the other side is golden brown.
- Serve immediately with fresh berries, syrup, or any other desired fillings!