Description
Light and tender sourdough crepes that are versatile for sweet or savory fillings.
Ingredients
Scale
- 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