This truly is the best sourdough discard crepes recipe for two reasons. First, it is absolutely delicious, and second, it is SO simple and quick to make. Also, for this recipe, you can either let the batter rest, or you don’t have to. I normally don’t! See notes at the bottom.
If you greatly enjoy breakfast foods and are constantly on the lookout for the perfect breakfast ideas, especially ones that contain sourdough discard, you will absolutely LOVE this sourdough discard crepes recipe!
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Like all of us sourdough bakers, eventually I find myself with a whole lot of discard that I refuse to waste. This sourdough discard crepes recipe is the perfect solution to making a wonderfully delicious breakfast, while using up some of that sourdough discard you don’t want to go to waste.
Tools You May Need
10 inch non-stick pan (I use the Carraway brand)
Large mixing bowl
Measuring spoons
Spatula
Ingredients
1 cup whole milk (warmed)
1/2 cup sourdough discard
3 large eggs
2 tbsp sugar
2 tbsp butter (melted, will also need more butter for cooking)
1/2 cup all purpose flour
1 tsp vanilla extract
1/2 tsp salt
Instructions
- In a large bowl, add in eggs, milk, butter and vanilla extract. Mix well. Next, slowly add the flour, salt and sugar into the mixture. Then add in your sourdough discard, mixing well again until the batter is nice and smooth. Cover your bowl with a large plate or plastic wrap and aside for 25 minutes, allowing batter to rest. (I don’t always do this, I often just make the batter and go ahead and start cooking.)
- Heat a non-stick skillet over medium heat.
- Unwrap the stick of butter that you used earlier, half way, and use it to grease the pan lightly.
- Pour about a 1/4 cup (about a ladle-full) of the sourdough discard crepes batter onto the skillet, and swirl the skillet to distribute the batter evenly, creating a thin, even layer. Cook for about 1 minute.
- Carefully peeling the sides of the crepe, flip it over on the other side. Cook for an additional 15-20 seconds.
- Gently lift the crepe out of the pan and into a large flat dish. Take that stick of butter that you peeled halfway back, and use it to butter the top of crepe. This not only enhances the flavor, but it also prevents the crepes from sticking together once you start stacking them.
- Repeat steps 4-6 until all batter is used up, using the stick of butter to oil the pan in between each crepe.
Serving Suggestions
In my household, we LOVE berries and chocolate hazelnut spread with our sourdough discard crepes! This is always a hit and my family gets really excited when I serve it this way.
Serving your sourdough discard crepes with homemade whipped cream and berries; be it strawberries, raspberries, blueberries or blackberries, is another wonderfully tasty variation!
Another great option is lemon sugar. You simply squeeze lemon juice into a bowl, mix it with some sugar, and drizzle it on top of the sourdough discard crepe. This taste gives it a fresh summer vibe, and always makes me feel like I am at some fancy cafe in Europe.
Chicken parmesan is another wonderful variation. You stuff the sourdough discard crepe with shredded chicken breast, parmesan cheese, spinach, and drizzle it with homemade ranch! Deliciously savory!
Tips
While your crepe batter is resting, this time can be used for preparing your toppings. Slice some berries, prepare some homemade whipped cream, or whatever you choose, it’s time to get creative!
Notes
The reason for allowing crepe batter to rest is so that the flour fully absorbs the liquids, the gluten relaxes, and the texture of the batter improves, which tends to result in more delicate crepes.
I don’t usually wait after making my batter, and honestly my family and I love the crepes either way, the difference is not huge. Either way works just fine. I’m pointing this out in case you find yourself in a rush to get breakfast going, and you simply do not have the time to wait for the batter to rest.
If you make the batter and decide to go ahead and cook the crepes immediately, you will still get delicious and tasty crepes!
The Best Sourdough Discard Crepes
This truly is the best sourdough discard crepes recipe for two reasons. First, it is absolutely delicious, and second, it is SO simple and quick to make. Also, for this recipe, you can either let the batter rest, or you don't have to. I normally don't! See notes at the bottom.
Ingredients
- 1 cup whole milk (warmed)
- 1/2 cup sourdough discard
- 3 large eggs
- 2 tbsp sugar
- 2 tbsp butter (melted, will also need more butter for cooking)
- 1/2 cup all purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Combine all ingredients in a large bowl and whisk together. Cover your bowl with a large plate or plastic wrap and set aside for 25 minutes, allowing batter to rest. (I don't always do this, I often just make the batter and go ahead and start cooking, this works just fine as well.)
- Heat a non-stick skillet over medium heat.
- Unwrap the stick of butter that you used earlier, half way, and use it to grease the pan lightly.
- Pour about a 1/4 cup (about a ladle-full) of the sourdough discard crepes batter onto the skillet, and swirl the skillet to distribute the batter evenly, creating a thin, even layer. Cook for about 1 minute.
- Carefully peeling the sides of the crepe, flip it over on the other side. Cook for an additional 15-20 seconds.
- Gently lift the crepe out of the pan and into a large flat dish. Take that stick of butter that you peeled halfway back, and use it to butter the top of crepe. This not only enhances the flavor, but it also prevents the crepes from sticking together once you start stacking them.
- Repeat steps 4-6 until all batter is used up, using the stick of butter to oil the pan in between each crepe.
Notes
The reason for allowing crepe batter to rest is so that the flour fully absorbs the liquids, the gluten relaxes, and the texture of the batter improves, which tends to result in more delicate crepes.
I don't usually wait after making my batter, and honestly my family and I love the crepes either way, the difference is not huge. Either way works just fine. I'm pointing this out in case you find yourself in a rush to get breakfast going, and you simply do not have the time to wait for the batter to rest.
If you make the batter and decide to go ahead and cook the crepes immediately, you will still get delicious and tasty crepes!
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