These sourdough crepes are super light with crispy edges and a slight tangy flavor from the sourdough discard! You can eat them plain with just a dusting of powdered sugar, or stuffed with your favorite sweet or savory fillings! They're the perfect fun treat for weekend breakfast or brunch!
The crepe batter can either be prepped the night before (my personal preference for more flavorful crepes) or the same day! Both methods yield delicious perfect crepes!
Overnight Option
The night before you want to make the crepes, mix together the sourdough starter discard, milk, and sugar in a medium sized bowl. Cover and let sit at room temperature overnight. Tip: if you want your crepes to have even more sourdough flavor, let the batter ferment in the fridge overnight!
In the morning, add the batter, eggs, melted butter, vanilla, and salt to a large blender. Blend until the batter is very smooth and well combined (you can also use an immersion blender instead). The crepe batter should be a thin, pourable consistency similar to heavy cream. If the batter is too thick, add in milk 1 tablespoon at a time until the desired consistency is reached. Let the batter rest for about 20 minutes before cooking.
Same Day Option
Add all of the ingredients (sourdough starter discard, milk, sugar, eggs, melted butter, vanilla, and salt) to a large blender. Blend until the batter is very smooth and well combined (you can also use an immersion blender instead). The crepe batter should be a thin, pourable consistency similar to heavy cream. If the batter is too thick, add in milk 1 tablespoon at a time until the desired consistency is reached.
Let the batter rest for at least 30 minutes but up to 2 hours before cooking.
To Cook
Heat a crepe pan or non-stick skillet over medium heat. It's important to make sure the pan is nice and hot before you start cooking, or else the crepes will stick. *I like to grease my pan with coconut oil because of the high smoke point and mild flavor. But you can also use cooking spray.
Pour about ¼ cup of batter onto the middle of the skillet and slowly swirl the pan until the batter spreads into a very thin, even layer.
Let cook for about 60-90 seconds or until the batter is set. [Make sure the crepe is fully cooked before you flip it, or else it might break].
Then gently flip the crepe and cook on the other side for 30-60 more seconds.
Transfer to a plate and then repeat with the remaining batter.
The crepes will cool quickly once removed from the skillet so they're best served immediately. To keep warm, place the sourdough crepes in the oven at 200°F until ready to serve.
Enjoy with your favorite sweet or savory fillings!
Notes
Wrap tightly and store in the fridge for up to 5 days.Freeze: Stack leftover sourdough crepes with small pieces of parchment paper between each layer (so they don't stick together). Then wrap tightly in plastic wrap and place in an airtight freezer bag in the freezer for up to 2 months (try to squeeze out as much excess air from the bag as possible before freezing). Allow to thaw in the fridge overnight before reheating.Reheat: You can reheat crepes on pan on the stove for a minute or two or until warmed through. Or in the microwave for about 15 seconds.