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Soft And Chewy Sourdough Crepes – Traditionally Fermented For Easy Digestion

A fully fermented crepe batter for sweet and savory fillings, sauces and toppings.

Crepes are a lovely alternative to pancakes and they can be filled or topped with a huge variety of both sweet and savory fillings and sauces.

As much as I love my slow fermented Sourdough Pancakes I love crepes even more because of the ease of the recipe.

I use sourdough discard for this recipe. Sourdough discard is the portion of your sourdough starter that you remove prior to feeding your starter with fresh flour. If it has been awhile since you last used your starter you may want to refresh it once before using it in a recipe. I bake often enough that my starter is still bubbly out of the refrigerator and usually gets used and feed at least twice a week.


A beautiful plate of fresh sourdough crepes. Perfect for sweet of savory toppings, fillings and sauces.


Sourdough and your health.

The really great thing about sourdough discard is most, if not all of the sugars have been fermented out of the flour. The flour is predigested by the yeast, breaking down starches and creating lactic acid that neutralizes the phytic acid in the grain. This makes them extremely easy to digest for people who are sensitive to wheat.

Sourdough Crepes are one of my favorite ways to eat wheat because they have been traditionally fermented and then have plenty of healthy fats added back into the recipe. And, because they are quick! There is no long waiting for the batter to ferment, sourdough discard is already fully fermented.


Soft and chewy sourdough crepes that are perfect for sweet or savory fillings, toppings and sauces.






5 from 1 vote
The perfect traditionally fermented crepe batter for sweet or savory toppings, fillings and sauces!
Soft And Chewy Sourdough Crepes
Prep Time
10 mins
Cook Time
20 mins
30 mins
Total Time
30 mins

The perfect, traditionally fermented crepe base for sweet or savory toppings, fillings and sauces!

Course: Appetizer, Breakfast, Brunch, Dinner, Lunch, Snack
Cuisine: American, French, Traditional
Keyword: Berries, Fermented, Pancakes, Sourdough
Servings: 8 Crepes
Author: Butter For All
For the crepe batter
  • 1/4 Cup Butter (Melted 56g)
  • 1/4 Cup Milk (54g)
  • 1 Cup Sourdough Discard (250g at 100% hydration)
  • 3 Eggs (160g)
  • 1/2 Teaspoon Salt (3g)
  • 1/2 Teaspoon Vanilla (Optional 3g)
  • 1 Tablespoon Maple Sugar (Or preferred sweetener 10g)
For the pan
  1. Mix all the ingredients for the crepe batter together and either blend them fully in a blender or with a handheld blender. Blend the batter until it is smooth and fully combined. The batter will yield 2 full cups.

  2. Set the batter aside and let it rest for 5-10 minutes.

  3. Using your best non-stick cast iron pan or round griddle heat the pan over medium heat. Make sure the pan is completely and evenly heated. 

  4. Soak a paper towel or small rag with the avocado oil and rub it into the heated pan. Coat the whole pan evenly. You will need to do this before making each crepe so don't get rid of the oil soaked towel!

  5. Pour about 1/4 cup of batter into your heated and oiled pan. Roll the pan to evenly coat the bottom of the pan. This should give you a thin round coating encompassing the entire bottom of the pan. Adjust the amount of batter used depending on the size of the pan.

  6. Let the batter cook undisturbed until the top side is almost dry to the touch. This should take about a minute to a minute and a half.

  7. Using a rubber spatula, loosen the edges of the crepe. Slip the spatula under the crepe and grip the edges of the crepe with your other hand to flip it. This takes a little bit of practice. Don't be upset if you have to eat the first crepe out of the pan. It happens to all of us! It is best to practice every weekend!

  8. The second side will cook in about thirty seconds. Once it is cooked use the rubber spatula to help guide the crepe out of the pan and on to a plate. Remember to oil your pan before starting the next crepe!

  9. Once all the crepes are made they can be rolled, folded, filled and topped with any sweet or savory topping imaginable.



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Saturday 23rd of May 2020

Best recipe for sourdough discard yet. Also an excellent crepe recipe. The texture is perfect and I imagine it had to do with the dough fermentation. Thanks for sharing and giving me an opportunity to be "forced" to make crepes every week.

Butter For All

Sunday 24th of May 2020

Hi Monica!

Oh darn it, more crepes again??? 😉

Thanks so much for the nice note. I'm so happy to hear it!



Sunday 17th of May 2020

There is no flour in the recipe?!!

Butter For All

Monday 18th of May 2020

Hi Guluzar,

There is flour in the 100% hydration starter, that is all you need for this version.

Hope you enjoy them!


Wednesday 6th of May 2020

I made this over the weekend for me and my kids. We all loved it. I was so happy to find a recipe that didn't require extra flour. Thank you!

Guluzar Kusa

Sunday 5th of July 2020

I made this recipe and loved it. At first looked fir the flour, but followed the recipe as it is. Turned out fabolus! Thank you!❤️🤗

Butter For All

Thursday 7th of May 2020

Awesome, Sarah! Thanks for the nice note! I'm so happy you all liked the recipe :)


Sunday 3rd of May 2020

This came out super sour for me! I did keep the discard throughout the week in the fridge. I think I'll stick to normal crepes or discard pancakes instead 😅

Butter For All

Sunday 3rd of May 2020

Hi Julie,

Try building up your starter the night before and using it after an overnight fermentation at room temp. Then feed the starter again in preparation for making some bread! That is how I use my discard!You can check out my process hereHow To Feed Your Sourdough Starter For Successful Baking.

Hope you enjoy them next time!!!


Tracy Legris

Saturday 11th of April 2020

My husband is lactose intolerant, can I substitute the milk with almond milk ?

Butter For All

Monday 13th of April 2020

Hi Tracy!

Yes, you can substitute!