Sourdough Crepes

Ingredients

For approximately 10–12 crepes, you will need:

• 1 cup (240 g) sourdough starter or discard

• 1 cup (240 ml) milk

• 2 large eggs

• 2 tablespoons melted butter, plus extra for the pan

• 1 tablespoon sugar, for sweet crepes

• ½ teaspoon salt

• ½ teaspoon vanilla extract, optional for sweet crepes

• ½ cup (60 g) all-purpose flour

• 2–4 tablespoons water or additional milk, as needed

If you are making savory crepes, you can omit the sugar and vanilla. You can also add a pinch of black pepper, dried herbs, or your favorite spices depending on the filling.

Prepare the Batter

Begin by placing the sourdough starter in a large mixing bowl. Add the milk and whisk until the mixture is smooth and evenly combined. Because sourdough starter can vary considerably in thickness, mixing it thoroughly with the milk first helps prevent lumps later.

Add the eggs and whisk again. Pour in the melted butter, making sure it has cooled slightly so it does not cook the eggs. Add the sugar, salt, and vanilla extract if using.

Finally, whisk in the flour. Continue whisking until you have a smooth, thin batter. The consistency is important: crepe batter should be considerably thinner than pancake batter. It should flow easily when the pan is tilted.

If the batter seems too thick, add water or milk one tablespoon at a time. If it seems extremely thin and watery, let it rest for a few minutes before deciding whether additional flour is necessary.

For the best texture, cover the bowl and let the batter rest for 15–30 minutes. This gives the flour time to hydrate and allows the gluten to relax, helping produce tender crepes that are easier to spread.

Heat the Pan

A good nonstick skillet or well-seasoned crepe pan makes the process much easier. Place the pan over medium heat and allow it to become properly hot before cooking.

Lightly brush the surface with melted butter. You do not need a lot—too much butter can make the batter slide around unevenly.

To test the temperature, add a tiny drop of batter. It should begin cooking immediately but should not turn dark brown within seconds. If the crepe browns too quickly, reduce the heat slightly.

Cook the Crepes

Give the batter a gentle stir before making each crepe because some of the flour may settle at the bottom.

Pour approximately ¼ cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion, allowing the batter to spread into a thin, even layer.

Return the pan to the heat and cook for approximately 45–90 seconds. You will know the crepe is ready to flip when the edges look dry and lightly golden and the surface no longer looks wet.

Use a thin spatula to loosen the edges. Slide the spatula underneath the crepe and carefully flip it.

Cook the second side for another 20–40 seconds, or until lightly golden.

Transfer the finished crepe to a plate. Continue with the remaining batter, adding a tiny amount of butter to the pan whenever necessary.

Do not worry if the first crepe is imperfect. The first one is often a test crepe that helps you determine whether your pan is too hot, too cool, or needs slightly more or less batter.

Keep the Crepes Warm

Stack the finished crepes on a plate as you work. You can cover the stack loosely with foil or place a clean kitchen towel over it.

Because crepes are thin, they cool quickly. Keeping them covered also prevents them from drying out.

If you are preparing a large batch, you can keep the stack warm in a low oven, around 200°F (95°C), until you’re ready to serve.

Sweet Filling Ideas

Sourdough crepes are excellent with sweet toppings. Their slight tang provides a pleasant contrast to rich or sweet ingredients.

Try filling them with:

• Fresh strawberries and whipped cream

• Bananas and peanut butter

• Nutella or chocolate spread

• Honey and toasted nuts

• Cinnamon apples

• Lemon juice and powdered sugar

• Greek yogurt and fresh berries

• Caramelized bananas

• Jam and cream cheese

For a simple classic presentation, fold each crepe into quarters and dust it with powdered sugar. Add fresh berries and a drizzle of maple syrup for an easy breakfast or brunch.

Savory Filling Ideas

The same crepes can easily become a savory meal. Simply leave out the sugar and vanilla from the batter.

Fill them with combinations such as:

• Scrambled eggs and cheese

• Sautéed mushrooms and spinach

• Chicken and cheese

• Roasted vegetables and feta

• Ham and Swiss-style cheese

• Creamy spinach and mushrooms

• Smoked salmon, cream cheese, and herbs

For a quick lunch, fill a warm crepe with shredded cheese and cooked vegetables. Fold it in half and return it to the pan for a minute or two until the cheese melts.

Helpful Tips for Perfect Sourdough Crepes

Use a thin batter. This is the most important factor. If your batter is too thick, the crepes will be difficult to spread and may turn out more like thin pancakes.

Rest the batter. Even a short resting period can improve the texture. If you have time, you can refrigerate the batter for several hours or overnight.

Adjust the consistency before cooking. Sourdough starter hydration varies, so you may need slightly more or less liquid than the recipe specifies.

Control the heat. Medium heat is usually a good starting point. If the crepes become dark before you can spread the batter, lower the temperature.

Use only a little butter. A lightly greased pan gives the crepes delicate edges without making them greasy.

Don’t overcook them. Crepes should remain soft and flexible. Once the surface is set and the edges are lightly golden, flip them and finish quickly.

Make-Ahead and Storage

Sourdough crepes are convenient to prepare ahead of time. Once completely cooled, stack them with parchment paper between the crepes and place them in an airtight container.

They can be refrigerated for approximately 3–4 days. To reheat, warm them individually in a skillet for a few seconds on each side, or microwave them briefly.

You can also freeze them. Stack the cooled crepes with parchment between each one and place them in a freezer-safe bag or container. Freeze for up to about 2 months for the best quality.

When you’re ready to use them, thaw them in the refrigerator or gently warm them directly in a skillet.

Serving

Serve the crepes warm with your favorite filling or topping. For a simple sweet breakfast, fold two or three crepes onto a plate and add berries, powdered sugar, and maple syrup.

For brunch, create a crepe bar with bowls of fruit, yogurt, whipped cream, chocolate spread, nuts, jams, and syrups so everyone can build their own.

These sourdough crepes are a delicious way to turn leftover starter into something elegant, tender, and versatile. Once you master the basic batter, you can easily adapt it for breakfast, dessert, lunch, or dinner.