Sourdough Discard Crepes
These whisper-thin, lacy sourdough discard crepes have a subtle tangy depth that regular crepes can't match. The fermented discard relaxes the gluten, so you can skip the overnight rest and go from mixing bowl to plate in under 30 minutes. They work beautifully for sweet or savory fillings.
Equipment
- 10-inch non-stick skillet - or a dedicated crepe pan
- Blender - or large mixing bowl and whisk
- Measuring cups and spoons
- Wide rubber spatula - or crepe spatula for flipping
- Ladle - or 1/4-cup measuring cup for portioning batter
- Pastry brush - or paper towels for buttering the pan
- Plate or cooling rack - for stacking finished crepes
- Crepe spreader - optional, for swirling batter into an even circle
- Immersion Blender - optional, for lump-free batter
Ingredients
- 1 cup sourdough discard - 240g, unfed or active starter both work, straight from the fridge
- 2 large eggs
- 1/2 cup whole milk - 120ml
- 1/4 cup water - 60ml
- 1/2 cup all-purpose flour - 60g
- 2 tablespoons unsalted European-style butter - 28g, melted and slightly cooled, plus more for cooking
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar - 12g, optional for sweet crepes
- 1/2 teaspoon pure vanilla extract - optional for sweet crepes
For Sweet Serving Suggestions
- Butter - for serving
- Maple syrup - for serving
- Nutella - for serving
- Bananas - sliced, for serving
- Powdered sugar - for dusting
- Lemon juice - for serving
- Whipped cream - for serving
- Fresh berries - for serving
- Lemon curd - for serving
For Savory Serving Suggestions
- Ham - for serving
- Gruyere - grated, for serving
- Fried egg - for serving
- Spinach - for filling
- Ricotta - for filling
- Marinara - for serving
- Smoked salmon - for serving
- Cream cheese - for serving
- Capers - for serving
- Cucumber - thinly sliced, for serving
Instructions
- In a blender or large bowl, combine sourdough discard and eggs. Whisk vigorously until fully combined and no streaks of egg yolk remain.
- Add whole milk, water, melted and slightly cooled butter, salt, and if making sweet crepes, sugar and vanilla. Sift or sprinkle in the all-purpose flour and whisk until completely smooth and lump-free.
- Pour batter into a bowl or jug, cover loosely, and let rest at room temperature for 20 to 30 minutes. For stronger sourdough flavor, refrigerate for up to 24 hours.
- Set a 10-inch non-stick skillet over medium heat and preheat for 2 to 3 minutes. Add a small knob of butter and swirl to coat the pan evenly.
- Lift the pan off the heat, pour approximately 1/4 cup of batter into the center, and immediately tilt and rotate the pan to spread the batter into a thin, even layer. Set the pan back on the burner.
- Cook the crepe for 1 to 2 minutes until the edges look dry and pull away slightly from the pan. The surface should turn from glossy to matte.
- Slide a wide, thin spatula underneath the crepe and flip it in one confident motion. Cook the second side for 30 to 45 seconds until lightly golden with a few spots.
- Slide the finished crepe onto a plate. Stack each subsequent crepe directly on top of the last. Lightly re-butter the pan between each crepe.
- Fill each crepe with sweet or savory fillings. Fold in half over the filling, then fold again into a quarter triangle, or roll tightly like a thin burrito. Serve immediately while warm.
Notes
- First crepe is a test: The first crepe almost always tears or looks rough. Use it to calibrate the heat and butter amount.
- Thin batter is key: The batter should flow like heavy cream. If it's too thick, add milk one tablespoon at a time.
- Use cold discard: Unlike many sourdough recipes, crepe batter works perfectly with discard straight from the fridge.
- Lift the pan: Always lift the pan off the burner before pouring batter to give yourself extra seconds to swirl before it sets.
- Don't flip too early: Wait until the surface looks fully matte and the edges are dry before flipping to prevent tearing.
- Adjust heat as you go: Pans tend to get hotter over time. Lower the burner to medium-low if later crepes are browning too quickly.
- Sweet or savory variations: Omit sugar and vanilla for savory crepes, or add herbs, cocoa powder, or buckwheat flour for different flavors.
- Storage: Stack cooled crepes with parchment between each layer, wrap tightly, and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheating: Warm individual crepes in a dry skillet over low heat for 30 seconds per side, or wrap a stack in foil and warm in a 300°F oven for 8 to 10 minutes.
- Make-ahead batter: Prepare the batter and refrigerate overnight for an even tangier flavor. Whisk well before using.