This might be my most favorite sourdough recipe I’ve made yet! Sometimes I get a little carried away feeding my starter and then I’m left with this vat of bubbling goodness I can’t bring myself to toss. So I made a crepe recipe that uses all starter, no additional flour. It has a more distinct sourdough flavor that can be paired with sweet or savory.
Now I make sure to feed my starter ambitiously just so I can make these!
SOURDOUGH CREPES
makes approximately 16 (10 inch) crepes
2 1/2 cups sourdough starter, ripe or unfed
1 cup milk (I usually use fat free but even whole is fine)
6 large eggs
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, melted (plus extra for pan)
Place all ingredients in a blender and process until completely smooth and combined. (Or whisk until smooth). Let rest while you heat your crepe maker or pan. Heat pan over medium heat and brush with melted butter.
Pour a couple tablespoons batter in pan and tilt to cover bottom of pan. (How much batter depends on how big your pan is. Mine is about 10″ and a couple tablespoons is about right.)
When opaque flip and cook on second side. Place on tea towel lined tray while you continue cooking the rest.
Ingredients
- 2 1/2 cups sourdough starter, ripe or unfed
- 1 cup milk (I usually use fat free but even whole is fine)
- 6 large eggs
- 1/2 teaspoon kosher salt
- 6 Tablespoons unsalted butter, melted (plus extra for pan)
Instructions
- Place all ingredients in a blender and process until completely smooth and combined. (Or whisk until smooth). Let rest while you heat your crepe maker or pan. Heat pan over medium heat and brush with melted butter.
- Pour a couple tablespoons batter in pan and tilt to cover bottom of pan. (How much batter depends on how big your pan is. Mine is about 10″ and a couple tablespoons is about right.)
- When opaque flip and cook on second side. Place on tea towel lined tray while you continue cooking the rest.
