Sourdough Crepes (Easy Recipe Made With Discard)
If you love crispy edges and a world of choice of fillings when it comes to breakfast pancakes, these homemade crepes are for you! This Sourdough Crepe recipe is a clever way to use up leftover sourdough starter, creating Sourdough Crepes that are both delicious and resourceful.
Ingredients
- 120 g sourdough discard 100% hydration
- 230 ml milk
- 3 eggs medium
- 1 tablespoon caster sugar
- 30 g butter melted
- 60 g plain flour
- a pinch of salt
Instructions
- Whisk the milk and sourdough starter together until combined.
- Add the melted butter, eggs, sugar, salt, and flour and whisk again until you have a smooth batter with no lumps.
- Set the batter aside for 30 minutes (or up to 24 hours in the fridge).
- After resting, stir the batter again and add a splash of milk or water if the flour absorbed lots of water and is looking too thick.
- Lightly grease the bottom of a non-stick frying pan (or crepe pan) and heat it over medium heat.
- Pour a ladleful of sourdough crepe batter into the pan and distribute it across the base by moving the pan in a circular motion.
- Cook the crepe on the first side for 60-70 seconds, or until the edges start coming away from the pan and turn slightly crispy.
- Flip the crepe and cook on the second side for 30--60 seconds. Note that the first crepe is very likely to turn out right!
- Repeat with the rest of the batter, stacking the cooked sourdough crepes in the oven preheated to the lowest setting.
Video
Nutrition
Calories: 107kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 70mgSodium: 60mgPotassium: 81mgFiber: 0.3gSugar: 3gVitamin A: 244IUCalcium: 51mgIron: 1mg
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