Easy Sourdough Crepes (Using Sourdough Discard)
High protein French-style pancake for a delicious and nutritious meal!
Servings 2 people
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.