My sourdough discard pancakes are one of the most popular recipes on the blog; so naturally I decided that I also need an easy sourdough discard crepes recipe! These are super easy and fun and can be modified for both sweet and savory crepe fillings!
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
You can whip up this batter whenever you feel like having homemade crepes, but you can also make the batter the night before for even more flavorful crepes. I personally prefer the overnight method, but I’ve also made them the morning of and they still taste great!
Overnight Option
Mix together the starter discard and buttermilk in a medium sized bowl. Cover and let sit at room temperature overnight.
Tip: if you want your pancakes to have even more sourdough flavor, let the batter ferment in the fridge overnight!
In the morning, add in the eggs, melted butter, sugar, vanilla, and salt. Using an immersion blender*, blend the batter until it's very smooth and well combined (you can also transfer to a regular blender or food processor). The batter should be a somewhat thin, pourable consistency that is much thinner than pancake batter (think heavy cream). If the batter is too thick, add buttermilk 1 tablespoon at a time until the desired consistency is reached. Let the batter rest for about 20 minutes.
Same Day Option
In a medium sized bowl, mix together all of the ingredients. Using an immersion blender*, blend the batter until it's very smooth and well combined (you can also transfer to a regular blender or food processor). The batter should be a somewhat thin, pourable consistency that is much thinner than pancake batter (think heavy cream). If the batter is too thick, add buttermilk 1 tablespoon at a time until the desired consistency is reached.
Let the batter rest in the fridge for 30 minutes to 2 hours (longer is better but 30 minutes is fine if you just can't wait).
Serving Suggestions for Sourdough Crepes
My favorite way to eat these sourdough crepes is with homemade whipped cream and fruit. It's super simple and absolutely delicious!
However, I also love a good savory crepe! Just omit the sugar and vanilla from the batter to make the crepes. One of my favorite savory crepe combos in potatoes, sausage, and eggs. So good! If you're interested in seeing some of my recipes for fun savory crepe fillings, just let me know!
More Sourdough Recipes!
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Sourdough Discard Crepes
Equipment
Ingredients
- 227 grams sourdough starter discard
- ¼ cup buttermilk, substitute whole milk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tablespoon granulated sugar, omit for savory crepes
- 1 teaspoon vanilla extract, omit for savory crepes
- pinch kosher salt
Instructions
Overnight Option
- Mix together the starter discard and buttermilk in a medium sized bowl. Cover and let sit at room temperature overnight.
- In the morning, add in the eggs, melted butter, sugar, vanilla, and salt. Using an immersion blender, blend the batter until it's very smooth and well combined (you can also transfer to a regular blender or food processor). The batter should be a somewhat thin, pourable consistency that is much thinner than pancake batter (think heavy cream). If the batter is too thick, add buttermilk 1 tablespoon at a time until the desired consistency is reached. Let the batter rest for about 20 minutes.
Same Day Option
- In a medium sized bowl, mix together all of the ingredients. Using an immersion blender, blend the batter until it's very smooth and well combined (you can also transfer to a regular blender or food processor). The batter should be a somewhat thin, pourable consistency that is much thinner than pancake batter (think heavy cream). If the batter is too thick, add buttermilk 1 tablespoon at a time until the desired consistency is reached.
- Let the batter rest in the fridge for 30 minutes to 2 hours (longer is better but 30 minutes is fine if you just can't wait).
To Cook
- Heat a 9 inch frying pan over medium heat.
- Add 1 teaspoon of butter, once melted pour in about ¼ cup of batter and swirl and tilt the pan so it runs to the edges and coats the bottom of the whole pan.
- Let cook for about 1 minute or until set and the bottom is slightly golden brown. Gently flip the crepe and cook for another 30 seconds. Transfer to a plate and then repeat with the remaining batter.
- Enjoy with your favorite fillings!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Susan says
Right on!! Great use for discard and yes I am interested in your savory fillings for these crepes!
KT says
These are great. Really easy to make and love using up my discard. Used milk instead of buttermilk. Doubled the batch and froze the extras for future easy dinners.
Susan Bayes says
Consistency was excellent, but a little too sour for me. I did the overnight rest, so perhaps will skip that next time. Or else use regular milk instead of buttermilk. I will definitely try again because I like using up a chunk of starter rather than just a little bit, as some recipes call for.
Brooklyn says
I always love your sourdough recipes 🙂
Jessica says
These were a huge hit in our house today. We love a good sourdough recipe. I hope you will post more great options for us! Thank you!
Kyleigh Sage says
Yay!! I’m so glad you like them! I’m always working on more sourdough recipes 🙂