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
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.
Recipe Notes
To make this recipe low Fodmap, just use lactose-free milk and vegetable spread.
To make this recipe dairy-free, just use your favourite plant-based milk and vegetable spread.
Don’t forget to pin this post!
Tania| My Kitchen Stories says
This is THE best thing to do with sourdough discard. Love sourdough crepes
Manu says
I agree! They are so good and quick to make!!