Sourdough Crepes
Growing up I had a friend whose family always made crepes. I was a small town little girl who didn’t even know what crepes were, but they introduced me to these little pieces of heaven. I had them many times at her house, savoring each occasion. Every time I find a restaurant specializing in crepes I try them out and they are wonderful.
I had never made crepes on my own until a couple of years ago when I started experimenting with natural yeast. They seemed intimidating and fancy to me before that. I realized after making them the first time that they aren’t hard at all. This recipe comes together extremely quickly and is a fun treat to switch things up in your menu.
I have been making crepes with my starter for a while and always mean to post the recipe I use. Now is as good a time as any, I suppose! I have tried a few different crepe recipes. I altered this one and love how it turned out. Many recipes call for added sugar, which I don’t like because I am going to be topping them with lots of fruit and cream or syrup anyway – I don’t need the crepes themselves to have sugar in them! This recipe can be used as either sweet or savory crepes, and can be made dairy free by using nut milk and coconut oil.
Ingredients
- 1 c sourdough starter
- ⅓ c milk
- 2 large eggs
- ½ tsp vanilla
- 2 T melted coconut oil or butter ¼ tsp salt
- **fresh fruit, whipped cream, syrup, nut butter, etc. for topping
Step by Step Instructions
Step 1
Whisk together all ingredients until you form a smooth batter.
Step 2
Heat a well greased skillet (8-10”) over med/high heat.
Step 3
Place batter by ¼ cups into skillet, turning the skillet slowly to coat the bottom with the batter. Cook for a minute or two, or until bubbles form and pop on the top.
Step 4
Carefully turn the crepe over and cook another 30 seconds or so or until browned. Remove to plate and repeat with the remaining batter.
Step 5
Top crepes with fruit or savory toppings and roll up, or fold into quarters and eat topped with add-ons.
These look delicious! I’m giving them a try this afternoon, thanks for sharing your recipe!
When you say (active), do you mean the starter has just been fed? Or, like your other recipes, do I take the starter that I’m going to use before I feed it and use that? Thanks! Great idea for using sourdough!
in crepes it doesn’t need to be very bubbly, this is a great one for excess starter. Starter in any stage will work, as long as it’s been 12-24 hours after a feeding, never use starter immediately after feeding or it won’t have incorporated all the flour yet. Hope that helps!
Sooo good. I just made them. Thanks!
I made these for breakfast yesterday AND today! They are the best crepes I have ever made! Even better is that I have to double the recipe for my family, which uses 2 cups of starter. These are definitely going to be a regular at our house! Thanks Kels!
awwww I LOVE hearing this! thanks so much!