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Sourdough Discard Crepes

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Delicate and versatile sourdough discard crepes offer a delicious way to reduce waste while enjoying soft, thin pancakes perfect for sweet or savory fillings.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • Butter or oil for cooking

Instructions

  1. In a large bowl, whisk together the sourdough discard, flour, and sugar.
  2. In a separate bowl, beat the eggs and then add milk and melted butter; mix well.
  3. Combine the wet ingredients with the dry ingredients, whisking until smooth and the batter is thin.
  4. Let the batter rest for 10-15 minutes to allow the flour to hydrate.
  5. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
  6. Pour about 1/4 cup of batter into the skillet and swirl quickly to form a thin, even layer.
  7. Cook until edges lift from the pan and the bottom is lightly golden, about 1-2 minutes.
  8. Flip carefully and cook the other side for another 30 seconds to 1 minute.
  9. Transfer to a plate and repeat with remaining batter, stacking crepes separated by parchment if desired.
  10. Serve warm with your choice of fillings, such as fresh fruit, Nutella, cheese, or sautéed vegetables.

Notes

For a brighter flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter. These crepes freeze well and can be reheated gently in a skillet or microwave.

Find it online: https://seasonedrecipe.com/sourdough-discard-crepes/