This Sourdough Crepes recipe comes together in about 30 minutes and involves just a simple whisking method, making it a quick and easy option for breakfast or brunch that your family will love! Trust me, once you try these crepes, they’ll become a staple in your home.
What You’ll Need for Sourdough Crepes
Let’s break down the ingredients you’ll need for this simple recipe. It’s pretty straightforward, and I love that it uses sourdough discard, an amazing way to reduce waste and make something delicious!
Ingredients
- 2 cups of sourdough discard: This is the star of our show! If you have a bit of a tangy, bubbly starter that’s been sitting around, now’s the time to use it.
- 1 cup of milk: You can use whole, skim, or even a plant-based milk if you prefer!
- 6 large egg yolks: These add richness to your crepes. If you’re looking for a lighter option, you could try using fewer yolks or incorporating whole eggs, but I think the yolks really enrich the flavor!
- 2 tsp sugar: Just a touch to balance the flavors, even if you’re adding savory fillings!
- 2 tsp salt: A couple pinches of salt and pepper will enhance the overall flavor.
- 1 tbsp olive oil: For a touch of richness but you could absolutely swap this for melted butter if you’re feeling indulgent!
Tips for Ingredient Substitutions
- Sourdough Discard: You can substitute with buttermilk if you don’t have discard on hand, but grab more flour to thicken the batter a bit.
- Milk: Almond, soy, oat, or coconut milk are all great substitutes. Just keep in mind that each will change the flavor a bit, which might be nice if you want to experiment!
- Egg Yolks: If you’re in a pinch and need to skip the yolks, use a couple more whole eggs instead.
Let’s Get Cooking!
Whisk it Up!
In a large bowl, add the 2 cups of sourdough discard, 1 cup of milk, and the 6 large egg yolks. With a whisk, mix those together until well combined. You’re aiming for that thin batter that’s just about the consistency of buttermilk. It should be smooth and a light golden color.Add the Flavor Factors
Stir in 2 teaspoons of sugar and 2 teaspoons of salt until it blends in nicely. Oh, and don’t forget to also pour in a tablespoon of olive oil. This adds a bit of richness, trust me!Get that Pan Ready
Heat a 10-inch skillet over medium-low heat. Once heated, lightly butter your pan for extra flavor. The smell of melting butter is just heavenly!Pour, Tilt, and Cook
Now, here comes the fun part! Pour enough batter into your pan to cover about ¾ of the bottom. Gently tilt your pan in a circular motion until your batter is spread evenly around. Allow the crepe to cook for about 1-2 minutes. You’ll know it’s ready to flip when the top is no longer glossy and the edges look a bit lifted.Flip it Real Good!
Using an offset spatula, gently lift the edge of the crepe and turn it over. If this is your first flip, no pressure! Just take a deep breath. Cook the other side for another 1-2 minutes and then slide it out onto a plate!Fill it Up!
Choose a sweet or savory filling you love, such as berry preserves, cream cheese, ham, or sautéed mushrooms. Evenly spread your filling over half the crepe, roll it up, or fold it into quarters before serving. And hey, if you want to keep it simple, just sprinkle with powdered sugar and enjoy!
If you loved this Sourdough Crepes recipe, be sure to check out my Pesto Parmesan Sourdough or my Best Sourdough recipes collection for more inspiration!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! Seriously, you don’t want to miss out on how fast this recipe is. Perfect for busy morning routines or brunch with friends!
Customizable
The beauty of these crepes lies in their versatility. As I mentioned before, use whatever you have on hand. Sweet fillings, savory fillings, or even dunking them in chocolate sauce, they’re just begging to be filled!
Comfort Food
These crepes are loaded with tons of flavor and comfort. They can be great for breakfast, lunch, or dinner, or can even double as dessert! And who doesn’t want that kind of versatility?
Minimal Cleanup
It’s a one-bowl recipe! You mix it all together in one bowl, and you’re off to the skillet. You’ll only need to wash one bowl and one pan, easy peasy!
A Family Favorite
Kids love crepes! Serving them is like treating them to a personal pancake that can be filled with all their favorite things. Plus, the flipping can even be a fun activity, watch out for the splatters, though!
Serving and Storage Tips
How to Serve This Recipe
These crepes are incredible on their own, but you can take them to a whole new level! Here are a few serving suggestions to consider:
- Top with fresh berries and a drizzle of maple syrup for a sweet breakfast.
- Fill with sautéed spinach, cheese, and a couple pinches of salt and pepper for lunch.
- Dessert? Load them up with Nutella and sliced bananas!
Storage
These crepes keep well in the refrigerator for up to 3 days. Just stack them with parchment paper in between to prevent sticking!
Reheating Instructions
To reheat, simply warm them in a skillet over medium-low heat for a minute or two on each side. If you want to microwave them, do so in short intervals (about 15 seconds at a time).
Freezer-Friendly?
You bet! You can freeze them! Just make sure to separate each crepe with parchment paper and store them in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw them overnight in the fridge before reheating.
So, that’s my Sourdough Crepes recipe! It’s simple, quick, and oh-so-delicious. Whether you’re a busy parent looking for a weeknight dinner solution or just someone who loves a good crepe, this recipe is for you. I can’t wait for you to try it!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Discard Crepes
Ingredients
Method
- In a large bowl, whisk together the sourdough discard, milk, and egg yolks until well combined.
- Add sugar, salt, and olive oil, and mix until well blended.
- Heat a 10-inch skillet over medium-low heat and lightly butter it.
- Pour enough batter into the pan to cover about ¾ of the bottom, tilting the pan to spread it evenly.
- Cook for 1-2 minutes until the top is no longer glossy and edges are lifted, then flip using an offset spatula.
- Cook the other side for another 1-2 minutes before transferring to a plate.
- Fill crepes with sweet or savory fillings of your choice and serve.