This sourdough crepes recipe is a great way to use your sourdough starter discard. It’s a healthy and delicious way to begin your day with a high protein breakfast!
If you have any experience with sourdough recipes, you know that the fermentation process can be time consuming. Sometimes you just need something quick! By using your active starter or even if you have leftover sourdough starter while baking something else, you can make these crepes with no wait time. Since there is no added flour, you don’t even need to let your batter rest!
Crepes are a type of french-style pancake that is very thin compared to our regular American pancakes. When I eat regular pancakes for breakfast, it often feels like I had too many carbs and my energy quickly declines by mid day. Not only is this sugar free crepe recipe faster to make than sourdough pancakes, it’s also healthier.
We use whole wheat flour in this recipe by grinding Einkorn berries into fresh flour with our grain mill. Freshly ground flour has more nutrients than store-bought flour because grains go rancid quickly after being ground. We use Einkorn wheat because it is an an heirloom variety of wheat (meaning not hybridized or genetically modified) which makes it easier to digest. Einkorn is higher in antioxidants, vitamins and protein than other kinds of wheat.
You don’t have to use whole wheat, freshly ground flour or Einkorn wheat in this recipe: the only difference will be the amount of milk you use.
The consistency of the batter is what is important, which means you will want to start with a small amount of milk and then add extra milk if needed until the right consistency is met.
Your sourdough starter may have a slightly different thickness than mine anyway, so it really doesn’t matter what kind of flour you use. Crepes can be delicious with whole wheat or all purpose flour!
One of my favorite ways to enjoy these french crepes is to fill them with fresh berries, cottage cheese or ricotta cheese, and a little maple syrup or raw honey. This makes a delicious and high protein meal!
Another great option would be to enjoy them with healthy, high protein raw milk ice cream!
Sometimes I prefer savory fillings like raw cheddar cheese and poached eggs. That being said, you could have these crepes for lunch or dinner if you add savory toppings. To make sweet crepes, you could add 2 Tablespoons of coconut sugar and 1 teaspoon of vanilla extract to the batter.
Tips for cooking crepes to perfection
How to get the right crepe batter consistency:
- As I mentioned earlier, start with a small amount of milk and then add more as needed. We are looking for a batter consistency similar to buttermilk; much thinner than pancake batter.
- For a better flavor, use active sourdough starter. You can activate your starter the night before or few hours before. If you keep your starter in the fridge and it hasn’t been refreshed in over a few days your crepes may not have as fresh of a flavor.
- We suggest using farm fresh or pasture raised organic eggs, grass fed organic butter, and grass fed organic raw or non-homogenized milk if you can.
What type of pan is best for cooking crepes?
Traditionally, french crepes are made by using a crepe pan. When I was a kid I saw the preparation of crepes at a cafe, and I was fascinated by the process of their crepe-making. They used these big, round flat pans and a T-shaped spreading tool that spread the batter super thin.
Well, you don’t need to invest in a special crepe pan or spreading tool to make great homemade crepes! A cast iron skillet or stainless steel pan works perfectly well. Just make sure your pan is big enough so you can spread your crepe batter thinly. We don’t suggest using most “non-stick” pans because toxic chemicals are often used in the lining – which can then get into your food!
Adjusting the stove-top temperature:
- You will want to make sure you use a big enough stove-top size for even cooking.
- You may have to fiddle with the temperature a bit. Try starting at medium heat and then adjust to medium-low heat or medium-high heat as needed. If you are using a cast iron pan the heat will take longer to adjust so you may need to briefly take it off of the heat.
- Don’t pour your batter into the bottom of the pan until your butter is preheated! This will make the batter stick to the pan, in which case you will have to scrape it and restart. This often happens to my first crepe, while I’m still adjusting the stove-top temperature. Don’t let this discourage you as crepes are so thin it’s barely any waste. You want your preheating butter to be just turning golden brown – but not smoking and burning – when you pour your batter in.
Technique for spreading the batter:
- Once the butter is preheated, scoop up about 1/4 cup batter with a ladle or measuring cup and gently pour into the center of the pan.
- Quickly pick up the pan and rotate in a circular motion, spreading a thin layer of batter until it is thin and round in shape. Don’t worry if it’s not perfectly round, it’ll taste just as good!
- Once the crepe is cooking on it’s first side for about 30 seconds, carefully test it to see if it easily comes up with a large spatula. If it doesn’t, don’t try and force it. Just wait a little longer to flip it onto it’s second side.
- Your goal is to have golden brown spots on each side for a delicious, tender crepe.
Storing:
- You can store your batter in the fridge in an airtight container for up to 2 days.
- You can keep crepes in the fridge for up to 1 week or in the freezer for up to 4 months. First completely cool them to room temperature, and then layer with parchment paper between each crepe. Wrap your stack of room temperature, parchment paper separated crepes in BPA plastic wrap, or seal in a zip-lock bag or seal in a reusable silicone bag.
- They may not have as good of a flavor or texture reheated as they will fresh, but to reheat: defrost crepes if frozen and then cook on a pan set to medium heat for about 30 seconds on each side.
Enjoy!
Easy Sourdough Crepes (Using Sourdough Discard)
Equipment
- 1 Large Cast Iron Skillet or Stainless Steel Pan
- 1 Kitchen Scale (Set to grams)
- 1 Small Saucepan (for melting butter)
- 1 Large Bowl
- 1 Ladle or Measuring Cup for Scooping
- 1 Whisk or fork (Optional : Immersion Blender)
- 1 Flipping Spatula
- 1 Large Plate
- 1 Linen cloth
- Parchment Paper
Ingredients
- 200 grams Sourdough Discard About 1 cup, give or take
- 3 Medium or Large Eggs
- 75 grams Unsalted Butter About 2.5 Tablespoons
- 50 grams Grass Fed Whole Milk (raw or non-homogenized) Start with this amount (about 1/4 cup) and then add more as needed
- 1/2 teaspoon Sea Salt
- Butter for cooking
Instructions
- Add 75 grams of butter to a small saucepan and place on stove-top set to Medium-low heat. Melt butter while combing other ingredients.
- Add eggs to large mixing bowl and whisk.
- Add sourdough starter discard, salt, and melted butter to bowl and whisk or blend with an immersion blender.
- Slowly add 50 grams of milk while mixing. Check the consistency, and then keep adding milk until the consistency is similar to buttermilk.
- Place large skillet / pan on largest sized stove-top and set to medium heat. Add 1/2 Tablespoon of butter.
- Once butter is beginning to bubble and turn golden brown (but not smoke), scoop 1/4 cup batter with ladle or other scoop and pour in center of heated pan.
- Quickly pick up pan and rotate in a circular motion until batter is thinly spread and round. If the batter won't easily spread, you may need to add more milk.
- Wait about 30 seconds and test to see if the first side will come up easily. If it does, carefully lift and flip with spatula. If it does not, wait 30 more seconds. If it is stuck, determine if you need to turn the stove-top to medium-low or medium-high. The first crepe may get stuck as you are adjusting the temperature. If it does get stuck and start to burn:quickly discard stuck crepe, clean off the stuck batter and place back onto adjusted stove-top temperature.
- Add about 1/2 Tablespoon of butter for each crepe made.
- Cook about 1 minute of first side, flip with spatula and cook about 30 -45 seconds on second side.
- Once you have successfully cooked a crepe with golden brown spots on each side, place on a large plate with spatula and cover with a linen cloth.
- Before stacking each crepe, place a piece of parchment paper between them so they will not stick together.
- Once you have cooked the desired amount of crepes, you can keep your plate of stacked crepes covered with linen cloth in a warmed oven set to 200° F while you prepare fillings.
- When ready to serve, carefully pull off each crepe to place onto serving plate, as they will tear easily.
- You can store unused batter in an airtight container for up to 2 days.
- You can store cooked crepes separated with parchment paper by wrapping them in BPA free plastic wrap or sealing in a BPA free zip-lock or reusable silicone bag once completely cooled. They can be stored in refrigerator for up to 1 week or in the freezer for up to 4 months.
- To reheat, defrost crepes if frozen and warm on a preheated pan set to medium heat. Cooking for bout 30 seconds on each side until soft and warm.
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My favorite whole wheat Einkorn flour
My favorite Einkorn Berries
My favorite stainless steel pan
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*This is not medical advice
*None of these statements have been evaluated by the FDA
