Print
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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time 5 minutes
Total Time: 20 minutes
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.