Name: Sourdough Crêpes
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Ingredients: 30 gms – 2 tbsp butter or vegetable spread (melted); 85 ml – 1/3 cup milk; 250 ml – 1 cup sourdough discard; 2 eggs; 1 pinch salt; 30 gms – 2 tbsp butter or vegetable spread (melted); 85 ml – 1/3 cup milk; 250 ml – 1 cup sourdough discard; 2 eggs; 1 pinch salt; 1 tbsp sugar; 1 tsp vanilla extract (optional)

I love today’s recipe. These Sourdough Crêpes are very versatile and they taste so good!

Since starting making my sourdough starter, I always have some discard left after feeding it. As I hate to waste food, I try to use it in other recipes, so I am always happy when I come up with a new way to use it up. I have already shown you how to make Sourdough Cinnamon Rolls, Sourdough Brownies, and Sourdough Crumpets to turn your discard into a new and exciting dish, and these Sourdough Crêpes are another great find.

I particularly love the fact that you can make them both sweet and savoury! You can fill the sweet ones with jam, marmalade, peanut butter and chocolate, Nutella, etc. As far as the savoury ones are concerned, Italians call them “crespelle” and we usually fill them with vegetables and soft cheeses and then bake them. I have recently come up with a delicious new recipe and I will be sharing it with you shortly. In the meantime, you can find some ideas here.

What’s your favourite filling for crêpes? And do you like the sweet ones or the savoury ones more?

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

Sourdough Crêpes

Sourdough Crêpes – learn how to use your discarded sourdough to make both sweet and savoury crepes that you can turn into new delicious dishes!

Course Dessert, Main

Cuisine French, Italian

Keyword Crêpes, crespelle, dessert, main, Sourdough, sourdough discard

Prep Time 5 minutes

Cook Time 10 minutes

Resting Time 5 minutes

Total Time 20 minutes

Author Manuela Zangara

Ingredients

Savoury Crêpes

30 gms – 2 tbsp butter or vegetable spread melted
85 ml – 1/3 cup milk
250 ml – 1 cup sourdough discard
2 eggs
1 pinch salt

Sweet Crêpes

30 gms – 2 tbsp butter or vegetable spread melted
85 ml – 1/3 cup milk
250 ml – 1 cup sourdough discard
2 eggs
1 pinch salt
1 tbsp sugar
1 tsp vanilla extract optional

Instructions

Put all the ingredients in a blender and blend until smooth.
Let it rest for 5 minutes.
Take a nonstick frying pan and put it on the fire. When hot add some oil spray or ¼ tsp of butter and pour some of the batter in it. Swirl the pan so the batter coats the base of the pan uniformly. You want to make the coating thin. About 2 mm – 0.08 inches thick will work nicely.
When the surface of the crêpe dries up, it is time to flip it over. Do so by using a plastic spatula to loosen its sides first and then flip it over. Cook it for a few seconds more, then remove it from the pan and keep it aside. Repeat this till your batter is over.