Sourdough Crepes

Name: Sourdough Crepes
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4
Ingredients: 1 cup sourdough starter/discard; 0.5 cup milk of choice; 2 piece eggs; 1 pinch salt; 1 splash vanilla; 1 tbsp sweetener (maple syrup recommended); butter

10 mins prepServes 4

Sourdough crepes are easier to digest and low in gluten because the flour has been fermented! No measurements needed, but here is a basic recipe you can follow. Adjust accordingly based on how much discard you have. You can use active starter or discard. Lmk if you have any questions and enjoy!

4 servings

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Mix everything together. Make sure the eggs are mixed in well (if you’d like, you can whisk the eggs separately before adding them in). Heat a pan to medium heat. Add a dab of butter and pour in your batter. You can use a spoon to spread the crepe batter or just swirl your pan around. Flip once the top side looks “dry” and no longer shiny. IMPORTANT: for these crepes, you need to cook them a little bit longer than regular crepes or else they will be slightly doughy or gummy. Taste your first crepe, and adjust cooking time accordingly. You only need to butter the pan after every 3-4 crepes. Top with your favorite toppings and enjoy!

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Sourdough Crepes

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