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Easy Sourdough Crepe Recipe using discard

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.
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sourdough crepe recipe made with berries in a stack
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes

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.
Servings: 12 crepes
Author: Fallon