These crepes are an excellent way to use up sourdough discard or active starter, offering an easier-to-digest, lower-gluten option due to the fermentation of the flour. The recipe is adaptable to the amount of discard you have.
Mix all ingredients together, ensuring eggs are well combined (you can whisk them separately first if desired). Heat a pan to medium heat. Add a dab of butter to the pan. Pour in your batter and spread it thinly with a spoon or by swirling the pan. Important: cook these crepes a bit longer than regular crepes to prevent them from being doughy or gummy. Taste your first crepe and adjust cooking time as needed. You only need to butter the pan after every 3-4 crepes. Top with your favorite toppings and enjoy!
