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.
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.
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
- 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.
- Set the batter aside and let it rest for 5-10 minutes.
- 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.
- 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!
- 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.
- 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.
- 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!
- 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!
- Once all the crepes are made they can be rolled, folded, filled and topped with any sweet or savory topping imaginable.
Want to learn everything about sourdough? Well, I have the free guide for you!