Well, it was bound to happen, especially when you use your sourdough starter as often as I do. I have come up with a recipe for sourdough crepes that is amazing! If you want to make super easy and super yummy crepes that are thin, and have a great flavor than keep on scrolling!
We make crepes a lot in our house. Like all the time. My 15 year old son took it as his charge to be the crepe maker int he family. When he is in charge of a meal, its usually crepes! Haha. I wont complain, its a tasty dinner, and I didn’t have to cook! But, I never knew we could make them even better! Sourdough crepes are so stinking good, my kids and husband now prefer them to regular ones!
Sourdough is a wonderful food group all in its own. It took me years to fully appreciate what sourdough and a sourdough starter really was. If you want to learn more about sourdough and what a starter, how to make one, and how to use it, check this post out right here.
When I was testing out my recipe, I whipped up some and fed my husband. His direct quote ” those are some damn good crepes” He also said, “sometimes crepes can taste a little gluey(probably from the flour) and these ones have that yummy taste that comes with sourdough”. That was pretty much a win for me.
CHECK OUT MY TWO SOURDOUGH CREPES RECIPES BELOW! THEY ARE SO GOOD!
Simple Sourdough Crepes
How to make amazing sourdough crepes 2 different ways depending on what you have to use and if you want to make solely sourdough or add a but of flour to make your starter go further!
- 3 large eggs
- 1 cup sourdough starter
- vanilla optional
- 1/2 tsp sugar optional
Mix your starter with your eggs until combined well. If you think that the batter is too thick, add a small amount of milk to make it more runny. You can easily double this recipe. For every cup of sourdough starter use 3 eggs! Thats it!
Heat your cast iron skillet or stainless steel skilled and oil the pan on medium heat. Pour in 1/4 cup batter and swirl around until you form a circle. Flip when the underside is starting to get some golden brown spots.
Flip the crepe and cook for another minute or so.
Top with cream cheese and berries, nutella and strawberries, whipped cream and berries, or whatever you fancy! These are just some of our favorites.
Now, I promised 2 recipes, and below you will find the other sourdough crepe recipe:
Flavorful Sourdough Crepes
How to make amazing flavorful sourdough crepes that are perfect for breakfast, lunch, or dinner! They are healthful with all that sourdough goodness, and using farm fresh eggs make it even better!
- 1 cup sourdough starter
- 1 cup flour
- 1 1/4 cup milk
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp sugar
- 6 eggs
Mix all the ingredients together well. The reason I am using flour as well is because sometimes we don't have enough starter to make a larger batch. We eat a lot of crepes and this recipe is perfect for our family.
This sourdough crepe recipe has the most amazing flavor as well.
Making crepes is really quite easy! The hardest part is cooking them in the pan, and once you get the hang of it, you will make these all the time!
Heat your skillet (I like cast iron or stainless steel) to medium heat. Add some oil if needed. Lift the pan off the stove. Pour 1/4 cup batter to the center of the pan
Swirl the pan around, creating a large circle of batter. If you need more batter go ahead and add more.
Let the bottom cook until its starting to get a tiny bit of golden on it
Flip it over with a spatula or tongs, and let it cook for another minute.
Add cream cheese, berries, whipped cream, Nutella, or whatever you want!
Make sure to keep on reading to find out why I wanted to offer two different sourdough crepe recipes.
Want more sourdough recipes?
So, now that I finally have it figured out, I wanted to share my sourdough crepes recipe with you! Just another great way to use your sourdough starter to feed and nourish your family! These are healthy, with sourdough starter, eggs, and just a couple other simple ingredients.
I have two different options for this recipe. One with only sourdough starter and one with just 1 cup of starter. The reason being, sometimes I don’t have enough starter to make the solely sourdough recipe, so I supplement with a bit more flour. That is why I have the two recipes above. You are technically using the sourdough discard to make these sourdough crepes.
If you do not know what a sourdough discard is, it is the part of your sourdough starter you need to “throw out’ each day when starting a sourdough starter or when you just cant bake with it.
You can learn all about sourdough starters right here. I have a full sourdough guide with step by step instructions.
There is not a big difference between the two crepe recipes, but one does use flour as well as sourdough and a couple other ingredients to make them extra yummy. I love adding a bot of vanilla as well as salt and a pinch of sugar to just fancy it up a bit. In all reality, you can use the simple recipe which is below which is super easy and tastes so good, but I prefer the flavorful sourdough crepes recipe because of the difference of flavor.
Because you are using your sourdough starter in both of these recipes, they both taste amazing, and you do not get that ‘gluey’ flavor from the raw flour.
The process of making crepes is quite easy, you take the ingredients and you mix them all up with a wire whisk or you can also blend them. I tend to not use a blender because it makes them have a lot of air bubbles, which I do not want.
I want smooth, runny batter that will easily swirl around the pan and create that classic thin round crepe shape.
You can buy a crepe maker to make it all easier, which I have been tempted to do, but I actually enjoy pouring the batter in the pan and giving it a whirl around to get that thin, round crepe. Plus, my son is really good at it, so why not put him to work making them?
It is important that you us a good skillet to make your sourdough crepes. I like to use a stainless steel pan or my cast iron pan. The cast iron pan is heavier which makes lifting and rotating the pan a bit more difficult, so I tend to stick with my stainless steel pan. You will have to experiment and find which one of your pans works best for you. I am always surprised at which pan is not the right one.
You also want to make sure to oil the pan prior to pouring the batter. I like to use spray oil, for its convenience. Crepes are quite forgiving and you can easily change the heat of your pan(I usually keep mine on medium heat) but I will change it depending on how the crepes are behaving as I cook them. You can also thin out your batter with more milk if you feel they are too thick. We like our sourdough crepes thin.
So, do you want to learn how to make your own sourdough crepes?
Like my husband has said, these sourdough crepes have an amazing flavor that regular crepes just do not have. I have to say they are my favorite now, and I am hoping to figure out a gluten free sourdough crepe recipe in the future!
Crepes are by far one of our most favorite meals for breakfast, lunch, and yes we have even had them for dinner!
Not only are sourdough crepes amazing to eat, but I feel good when I feed these to my kids. They are giving them some good nutrients, and wholesome ingredients. You cannot go wrong with these sourdough crepes
Want to try your hand at them?