There’s something so comforting about making crepes, especially when you can use that wonderful sourdough starter sitting in your fridge. Whether it’s a lazy Sunday morning or a quick weeknight dinner, sourdough crepes are the perfect way to elevate any meal. They’re light, tender, and oh-so-versatile. You can fill them with sweet fruits and whipped cream, or savory ingredients like cheese and spinach. They truly make the world feel a bit brighter.
Why Make This Recipe
Using sourdough starter adds a lovely depth of flavor to these crepes. The tanginess beautifully complements both sweet and savory fillings. Plus, making crepes is surprisingly simple. You really can’t mess them up! They are an excellent way to use up any excess starter. So, let’s get started and bring these tasty treats to life in your kitchen.
How to Make Sourdough Crepes
Ingredients:
- 1 cup fed or unfed sourdough starter
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 cup milk, or more as needed
- 6 teaspoons cold butter
Directions:
First, grab a large bowl and whisk together your sourdough starter, eggs, melted butter, and salt. Look at that beautiful mixture! Next, slowly pour in the milk, stirring until the batter is nice and smooth. You want it a bit thinner than pancake batter, so add more milk if needed.
Now, heat a nonstick pan over medium-high heat. Once it’s hot, melt about 1 teaspoon of the cold butter in the pan. Pour in about 1/4 cup of batter, and tilt the pan gently in a circular motion. This helps spread the batter evenly across the bottom. Cook until the bottom turns a light golden brown, which takes about 2 minutes. Carefully loosen the crepe from the pan, flip it, and cook for another 30 seconds. When it’s ready, transfer it to a plate. Continue this with the remaining butter and batter, and have fun experimenting!
If you want to add something special to the crepes, you can mix in a bit of white sugar, vanilla extract, and cinnamon for a sweet treat. Alternatively, if you’re leaning toward savory, dried basil and oregano give a lovely touch. You’ll find me often filling them with deliciously spicy cheese and sautéed veggies; it’s a delightful blend!
How to Serve Sourdough Crepes
Once your crepes are made, it’s time to fill them! For a sweet version, try fresh strawberries with whipped cream or some chocolate spread with bananas. For a savory option, I love stuffing them with a mixture of sautéed mushrooms and cheese, or even chicken and spinach. The possibilities are endless, and you can serve them folded or rolled up. They look beautiful on a plate either way!
How to Store Sourdough Crepes
If you have leftover crepes (although I doubt it!), you can stack them with parchment paper in between and store them in an airtight container in the fridge. They’ll keep well for about 2-3 days. Just reheat them on the pan when you’re ready to enjoy another serving. If you want to make a bigger batch ahead of time, crepes freeze well, too!
Tips to Make Sourdough Crepes
Here are a few tips to ensure your crepes turn out perfectly. First, make sure your pan is hot enough before pouring in the batter; this helps achieve that lovely golden crust. Second, keep an eye on the edges as they firm up; you’ll know it’s time to flip when they start to lift away from the pan. Absolutely don’t worry if you have a few “practice” crepes—they’re still delicious! And if you’re ever feeling adventurous, why not serve these with a side of sourdough pancakes? They make for a delightful brunch spread!
Variation
Want a fruity twist? You can blend in some mashed bananas into the batter for a sweet flavor boost. Or, for something a bit different, try adding herbs like thyme or dill for a flavor-packed dinner option. You can even use your starter to make a batch of these amazing sourdough waffles for a breakfast surprise—how fun is that?
FAQs
Can I use un-fed sourdough starter?
Yes! Depending on how sour your starter is, it can add a fantastic flavor to your crepes.
What if my batter is too thick?
If your batter appears too thick, simply stir in more milk until you reach your desired consistency.
Can I make these ahead of time?
Absolutely! You can cook the crepes in advance and store them in the fridge or freezer. Just reheat before serving.
There you go! You’re all set to enjoy the wonderful world of sourdough crepes. Happy cooking!
More recipes? Follow me on Facebook – Pinterest
Print
Sourdough Crepes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Light and tender sourdough crepes that are versatile for sweet or savory fillings.
Ingredients
- 1 cup fed or unfed sourdough starter
- 2 large eggs
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 1/4 cup milk (or more as needed)
- 6 teaspoons cold butter
Instructions
- Grab a large bowl and whisk together your sourdough starter, eggs, melted butter, and salt.
- Slowly pour in the milk, stirring until the batter is nice and smooth.
- Heat a nonstick pan over medium-high heat.
- Once hot, melt about 1 teaspoon of the cold butter in the pan.
- Pour in about 1/4 cup of batter, tilting the pan gently in a circular motion.
- Cook until the bottom turns a light golden brown, about 2 minutes.
- Carefully loosen the crepe from the pan, flip it, and cook for another 30 seconds.
- Transfer the crepe to a plate and continue with the remaining batter.
Notes
Try adding sugar, vanilla, and cinnamon for sweet crepes, or basil and oregano for savory options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: sourdough, crepes, breakfast, brunch, easy recipe
