Best Easy Sourdough Crepes Recipe with Discard or Active Starter
Are you ready to take your breakfast game to the next level? If you’re a fan of sourdough and love crepes, you’re in for a treat! In this post, we’ll guide you through a mouthwatering sourdough crepe recipe that combines the delicate texture of crepes with the tangy goodness of sourdough. These crepes are not only a delight to the taste buds but also a fantastic way to use up excess sourdough starter using very simple ingredients. Keep this recipe on your list of excellent sourdough starter breakfast ideas, as you’ll want to keep coming back over and over to make them again! Let’s dive right into this delectable culinary adventure.
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Why Sourdough Crepes?
Before we get into this sourdough crepe recipe, you might be wondering what makes sourdough crepes so special. Well, there are several reasons:
- Flavorful Tang: Sourdough imparts a unique tangy flavor to the crepes due to the fermentation process, elevating them from ordinary to extraordinary.
- Health Benefits: Sourdough fermentation makes the crepes easier to digest and can potentially increase the nutritional value of the grains used if you let your batter ferment. This recipe is a delicious way to get tons of eggs in your body for those stubborn kids who are not on the “egg train”.
- Reduced Food Waste: If you maintain a sourdough starter, this recipe is a great way to use up excess starter, reducing food waste. We also use up a lot of our old chèvre cheese in the filling to make it extra resourceful!
Now, let’s roll up our sleeves and start making these delightful sourdough crepes.
What you will need for this sourdough crepe recipe:
Ingredients
For the Sourdough Crepe Recipe Batter:
- 8 eggs
- 1 cup of sourdough starter
- 3 tbsp melted butter
- 1/4 tsp salt
- 3/4 cup milk
For the filling:
- 4 ounces cream cheese or chèvre goat cheese
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 pint heavy whipping cream
Instructions
1. Prepare the Sourdough Crepe Batter:
a. In a mixing bowl, combine the sourdough starter, eggs, milk, and salt
b. Add in the melted butter and whisk the ingredients together until you have a smooth batter. The batter should be fairly thin, similar to the consistency of heavy cream.
2. Rest the Batter (optional):
a. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for at least 30 minutes to 2 hours. This allows the sourdough starter to work its magic and ferment the batter slightly. I like to let the batter rest, but if I’m in a pinch, I’ll just whip it up and throw it right on the pan.
3. Heat the Pan:
a. Preheat your skillets or crepe pan over medium heat. Add a small amount of butter or oil (coconut oil or rendered beef tallow) and let it melt, coating the pan evenly.
4. Cook the Crepes:
a. Pour a ladleful (about a half a cup of batter) of the sourdough crepe batter into the center of the hot pan.
b. Quickly lift and tilt the pan to spread the batter thinly across the bottom.
c. Cook the crepe for about 2-3 minutes until the edges start to lift and the bottom turns golden brown they will be almost completely cooked through. This will help prevent breaking when flipping.
d. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the second side until it’s lightly browned.
e. Transfer the cooked crepe to a plate and keep it warm.
f. Continue the process with the remaining batter, adding a bit more butter or oil to the pan as needed.
5. Make your filling:
a. Mix together room temperature cream cheese or chèvre with maple syrup and vanilla until smooth.
b. Whip heavy cream until stiff peaks form, then fold in with the cheese mixture
6. Serve and Enjoy!
Tips for Perfect Sourdough Crepes
- This recipe will work with active starter or sourdough starter discard. Regardless of what you choose they’ll be delicious
- Preheating your cast iron skillet is essential; the crepes will stick to the bottom of the pan if it is cold. In any case, you need a preheated pan
- Experiment with sweet or savory fillings like fresh whipped cream, sweet chèvre cheese and strawberries or sautéed mushrooms and cheese. Also, try adding homemade pumpkin spice mix to the filling for a seasonal treat.
- Make sure that the crepe is nearly fully cooked on the first side before you flip it to prevent breaking.
Sourdough Crepe Recipe Variations:
Firstly, I love variations. I take a simple easy go-to recipe and reuse it all year without getting tired of it by creating all sorts of variations. This sourdough crepe recipe is a particularly perfect recipe for super fun variations. Soon, you’ll be creating all kinds of wonderful variations yourself.
In this recipe I love to use our home made chèvre goat cheese. Often we have way too much cheese on hand during peak milking season and this is my favorite way to use it up. Just replace the cream cheese for chèvre for a more tangy (almost lemony) variation.
Whether its sweet crepes or savory crepes, I trust that these French-style pancakes will be a crowd pleaser in your home.
Pumpkin Spice Sourdough Crepe Variation:
Add your homemade or store bought pumpkin spice mix into the filling. This adds a super wonderful seasonal flair just when the mornings are starting to get chilly.
Apple Cinnamon Sourdough Crepe Variation:
In a sauce pan, warm up some homemade apple pie filling you canned. Scoop out on top of the crepes with a sprinkle of cinnamon for another seasonal treat!
Fresh Berries Summer Sourdough Crepe Variation:
Over medium-low heat in a saucepan, add your fresh picked strawberries, blackberries, raspberries or blueberries. Cook on low while stirring until they turn into a syrup. Afterwards, pour over your filled crepes and enjoy!
Savory Sourdough Crepe Variation:
You can get as creative as you want with the savory toppings. Omit the maple syrup and vanilla extract from your filling and instead add some shredded cheese. Top with spinach, fresh tomatoes and basil, mushrooms, or all of the above! You could also try it with some feta, sun dried tomatoes, Kalamata olives or tapanade and a drizzle of olive oil…YUM! My mouth is watering!
Conclusion about this sourdough crepe recipe
These sourdough homemade crepes are a delightful twist on a classic breakfast favorite. Additionally, the sourdough starter adds a depth of flavor and a pleasant tang, making them a unique and satisfying meal. Whether you choose to enjoy them sweet or savory, these homemade sourdough crepes are sure to become a breakfast staple in your home. So, fire up your stove and start flipping these delicious sourdough crepes straightaway!
Easy Sourdough Crepe Recipe using discard
Equipment
- 1 Large mixing bowl
- 1 Cast iron skillet or crepe pan
- 1 Whisk
Ingredients
- 8 Eggs
- 1 cup sourdough starter active or discard
- 3 tbsp melted butter
- 1/4 cup salt
- 3/4 cup milk
Filling Ingredients
- 4 ounces cream cheese or chèvre goat cheese
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 pint whipping creme
Instructions
- In a mixing bowl, combine the sourdough starter, eggs, milk, and salt. Add in the melted butter and whisk the ingredients together until you have a smooth batter.
- Preheat your skillet or crepe pan over medium heat. Add a small amount of butter or oil (coconut oil or rendered beef tallow) and let it melt, coating the pan evenly.
- Pour a ladleful (about a half a cup of batter) of the sourdough crepe batter into the center of the hot pan. Quickly lift and tilt the pan to spread the batter thinly across the bottom.
- Cook the crepe for about 2-3 minutes until the edges start to lift and the bottom turns golden brown they will be almost completely cooked through.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the second side until it's lightly browned. Transfer the cooked crepe to a plate and keep it warm. Continue the process with the remaining batter, adding a bit more butter or oil to the pan as needed.
- Make your filling; Mix together room temperature cream cheese or chèvre with maple syrup and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold in with the cheese mixture
- Add to the inside of your sourdough crepes and enjoy!
Notes
- This recipe will work with active starter or sourdough starter discard. Regardless of what you choose they’ll be delicious
- Preheating your cast iron skillet is essential; the crepes will stick to the bottom of the pan if it is cold. In any case, you need a preheated pan
- Experiment with sweet or savory fillings like fresh whipped cream, sweet chèvre cheese and strawberries or sautéed mushrooms and cheese. Also, try adding homemade pumpkin spice mix to the filling for a seasonal treat.
- Make sure that the crepe is nearly fully cooked on the first side before you flip it to prevent breaking.
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These crepes look delicious! I’ve never actually made crepes before…pancakes are a weekly breakfast, though. I can’t wait to mix things up for the family this weekend! Thanks for this great inspiration.
I feel like no one in my family truly appreciates a good crepe but I think it is because I simply do not make them often enough! This one will be a wonderful saturday morning breakfast for us! Thank you!