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    Home » Recipes » Breakfast

    Sourdough Discard Crêpes

    Published: Mar 16, 2020 · Modified: Oct 31, 2021 by Charlé Visser · This post may contain affiliate links · 3 Comments · 906 words. · About 5 minutes to read this article.

    jump to recipe

    These Sourdough crêpes are made using sourdough discard from a sourdough rye starter. The perfect French-style pancakes to use with sweet or savoury crepe fillings like pumpkin cream cheese, strawberry jam or roasted eggplant dip.

    They are delightfully light and soft with a slight tang. Perfect for breakfast with a hand full of berries, fresh cream and maple syrup.

    You can make these homemade crepes straight away or let the batter rest in the fridge to make overnight crepes.

    Sourdough discard crêpes on a white plate.
    Jump to:
    • Why these are better than normal crêpes
    • Same day version
    • Overnight version
    • Perfect batter concistency
    • How to pour the batter and cook it
    • Serving suggestions
    • Variations
    • Frequently asked questions
    • Useful equipment
    • Related sourdough recipes
    • Recipe
    • Comments

    Why these are better than normal crêpes

    Sourdough discard crêpes are naturally healthier than the usual ones as they are made with a natural sourdough starter which is packed with good bacteria that's beneficial for your overall health and vital for your immune system.

    Making your own sourdough starter is a very simple process and you will always have a bit of sourdough discard that needs to be used.

    This is one of the best ways to use sourdough discard and the resulting crépes are super delicious.

    Same day version

    • Mix everything with a handheld blender or whisk until well combined.
    • Cover the mix and let it sit in a warm place for two hours until fluffy.
    • Gently give the batter a stir making sure not to knockout all the air.

    Overnight version

    • Mix everything with a handheld blender or whisk until well combined.
    • Let it rest covered in your fridge overnight.
    • The next day let the batter sit at room temperature for 30 minutes before you cook it.
    • Gently give it a stir with a spatula without removing too much air.

    Perfect batter concistency

    Crêpe batter should be pretty runny and not nearly as thick as traditional American style pancake batter. It should be able to easily coat the bottom of your pan in an even thin layer.

    If the batter is a bit stiff or thick simply add a touch more liquid. Whichever you're using. Buttermilk, milk, vegan milk, you get the point.

    If your batter is too runny and the crêpes break simply add a touch more all purpose flour.

    Your first crêpe is always a tester so adjust if need be after your first try.

    How to pour the batter and cook it

    1. Heat a non-stick crêpe pan on medium heat and brush with neutral oil. You don't want the oil to pool. A few drops is all we need.
    2. Wait for the pan to heat up then pour a ladle of batter into the pan while shaking back and forth making sure the batter covers the bottom evenly.
    3. Cook for 30 seconds on one side then carefully flip and cook another 30 seconds on the other side until evenly browned on both sides.
    4. Fry the crêpes in baches. Stack them on top of one another on a plate brushing the top with butter after every crêpe is done cooking.
    5. They keep well at room temperature for a few hours, just make sure to cover them airtight.

    Serving suggestions

    You could make sweet or savoury crêpes from this recipe.

    A classic would be cream cheese, scallion and home-cured salmon gravlax.

    For a sweet crêpe have it with fresh cream and homemade strawberry jam.

    Variations

    • Vegan - Make it vegan by using a nut or grain milk as well as an egg substitute.
    • Flour - Substitute 10% of the regular flour for other flours like buckwheat flour, spelt flour or wholewheat flour.
    • Milk - Substitute the regular milk for buttermilk. This makes for a lovely creamy rich crêpe. Imagine the wonderful smell of freshly baked sourdough pancakes made with buttermilk and brushed with fresh butter and wonderfully sweet natural honey.

    Frequently asked questions

    Can I make the batter the night before?

    Yes. Making the batter the night before will produce fluffier crêpes and they will be even more delicious.

    Do you need to add baking soda?

    If you want to make the batter straight away and cook it then you can add a touch of baking powder to make it a bit lighter.

    Otherwise, your sourdough starter will be just fine especially if it's active or you're making the overnight crepes.

    How long does it keep?

    Once cooked you can keep them in the fridge sealed airtight for up to 5 days or store in the freezer for up to 3 months.

    What to do if they break while cooking?

    Add a touch more flour to strengthen the batter. Because it's sourdough there are live enzymes present that could affect the texture.

    Useful equipment

    Crepe pan

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    non-stick-frying-pan

    Non-Stick Pan

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    mixing bowls

    Mixing Bowls

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    hand blender

    Hand Mixer

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    Related sourdough recipes

    • Sourdough Rye Starter Complete Guide
    • No-Knead Rye Sourdough Bread Tutorial
    • Flaxseed Meal Sourdough Bread
    • Sourdough Baguette
    • Russian Borodinsky Rye Bread
    • Homemade Orange Marmalade With Pectin (Video)
    • Homemade English Muffins (Video)
    • Traditional Russian Pirozhki (Hand pies) - Complete Guide And Video
    • British Scones/American Biscuits(Video)

    If you found this post helpful or have learned something, comment, subscribe, and follow me on social platforms for more tasty recipes.

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    Recipe

    sourdough crepes on white plate with fork and honey pot
    5 from 12 votes
    Pin Recipe Print

    Sourdough Discard Crêpes

    Super easy and beginner-friendly sourdough pancake recipe. Packed with flavour and goodness from our home fermented sourdough starter. Loaded with probiotics and fibre for a healthy immune system.
    Author Charlé Visser
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 portions
    Course Breakfast
    Cuisine American, European
    Prevent your screen from going dark

    Ingredients

    • 100 g (⅔ cups) all-purpose flour
    • 70 g (¼ cups) sourdough starter
    • 20 g (1 ½ tablespoon) canola oil
    • 2 g (½ teaspoon) salt
    • 2 g (½ teaspoon) sugar
    • 2 (2 ) large eggs
    • 325 g (1 ⅓ cups) milk
    • Oil for frying and butter for brushing each pancake when done

    Instructions

    • Mix together everything with a handheld blender or whisk until homogenous.
    • Heat a non-stick frying pan and brush with oil.
    • Fry the crepes in batches. Stack them on top of one another on a plate brushing the top with butter after every crepe is done cooking. Keep them covered with a piece of foil or plate turned upside down.

    Notes

    1. Store airtight in the fridge for 4 days or up to 3 months in the freezer.
    2. Make sure to use a non-stick pan in good condition.

    Nutrition

    Serving: 45g Calories: 112kcal Carbohydrates: 12g Protein: 4g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 45mg Sodium: 130mg Potassium: 87mg Fiber: 1g Sugar: 2g Vitamin A: 125IU Calcium: 54mg Iron: 1mg
    Keywords:sourdoough discard crepes, sourdough crepes
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    Reader Interactions

    Comments

    1. Colette

      at

      5 stars
      I have used this recipre several times and it doen't dissappoint. Thank you for sharing!

      Reply

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