The Best Sourdough Crepes Recipe (Discard)
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Breakfast around here has been all sourdough lately. My little daughter isn’t a fan of eggs or oatmeal, but she loves My Fluffy Sourdough Pancakes. Who wouldn’t choose maple syrup over scrambled eggs? When my discard started piling up, I decided to try sourdough crepes. Unlike American pancakes, these French-style pancakes are thin and delicate because they don’t use baking powder or baking soda to get all puffy and fluffy. The sourdough discard adds a subtle tang and flavor, not lift. These golden crepes are perfect for rolling up chocolatey hazelnut spread and sliced strawberries. My baby isn’t complaining. I don’t think you will either.
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Why You’ll Love This Recipe
- Quick recipe–The batter in this sourdough crepes recipe comes together in about 15–20 seconds and only needs 30 minutes to an hour to rest. After that, the crepes cook in just a few minutes, so you can have a delicious breakfast on the table even on busy mornings. If you like quick sourdough breakfasts, there are a few sourdough pancake recipes worth trying, like these Dutch Baby Pancakes, although they are much thicker than crepes.
- Great way to use extra starter discard-These crepes use sourdough discard, so they’re an easy way to use up excess starter. If you want another idea that uses leftover sourdough starter, Sourdough Discard Apple Pancakes are a good one. Like the Dutch baby above, those are much thicker than crepes.
- Pretty versatile–These thin pancakes work any time of day. Fill them with fresh fruit, chocolate ganache, or whipped cream for breakfast or dessert, or go savory with roasted vegetables and melted cheese for lunch or dinner.
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sourdough Starter Discard – I found that 24-48 hours old discard works best for this recipe. Any discard older than two days can give the crepes a pretty overpowering sourdough flavor. I haven’t tried this recipe with active starter yet, but if you do, let me know how it turns out in the comments.
- Eggs – Eggs give the batter structure and help the crepes hold together without tearing.
- Milk: I use whole milk for a rich and creamy flavor, but feel free to swap it with your preferred milk or milk substitute.
- Sugar – Adds a little sweetness to the batter. Leave it out if you are making savory crepes.
- Vanilla – Pure vanilla extract is my favorite. Leave this out if you are going the savory route.
- Salt – Balances the sweetness and adds flavor to the batter.
- Butter – Gives the batter a little richness and helps the crepes get that beautiful golden color.
How to Make Sourdough Crepes
Make the Batter
- In a large bowl, mix together all of the ingredients with an immersion blender or a whisk until smooth, about 15-20 seconds. You can also pour everything into a blender and mix until the batter is smooth.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the batter rest for at least 30 minutes to an hour. This allows the gluten to develop, so the crepes won’t tear.
- The batter will be quite thin compared to pancake batter. You are looking for a consistency similar to heavy cream.
Cook
- Place a nonstick skillet or cast iron pan on medium-low to medium heat. Melt a little butter and spread it evenly in the pan. You want the pan lightly greased. Too much butter will prevent the batter from spreading properly when you tilt the pan.
- For a 10-inch pan, pour 1/4 cup of batter into the center and immediately tilt the pan in a circular motion to spread the batter into a thin, even layer. You can also use the back of a ladle to spread it instead.
- 8-inch pan: a little less than 1/4 cup of batter
- 10-inch pan: 1/4 cup of batter
- 12-inch pan: a slightly heaping 1/4 cup of batter
- Cook for 1-2 minutes on the first side or until the edges turn crispy. Gently loosen the edges with a spatula and carefully flip the crepe. Cook for another minute on the second side. Repeat with the remaining batter.
Don’t worry if your first sourdough crêpe recipe doesn’t turn out perfect. Getting the timing right and the confidence to flip takes a couple of practice rounds. Even torn crepes taste great. Just roll them up and nobody will know.
Serve
You can make sweet crepes or savory ones because sourdough crepes work with both sweet and savory fillings. Here are some of our favorite toppings:
Sweet fillings:
- Maple Syrup and Powdered Sugar
- Whipped Cream
- Nutella
- Peanut Butter
- Fresh Berries
- Fruit Jam
- Fruit Sauce
- Sliced Bananas and Caramel Sauce
- Crème fraîche or yogurt
- Cream Cheese Filling
Savory fillings:
- Ham and Gruyere Cheese
- Spinach, Mushroom, and Shredded Chicken with a Cream Sauce
- Scrambled Eggs, Cheddar Cheese, and Avocado
- Roasted Vegetables with Feta Cheese
McKenna’s Helpful Tips
- Use discard that is 24-48 hours old. Discard older than two days can give the crepes an overpowering sourdough flavor, so fresher discard works best here.
- Let the batter rest. Let it sit for at least 30 minutes to an hour before cooking. This allows the flour to fully hydrate, which helps the crepes hold together without tearing, especially when flipping the thin pancakes.
- Keep the pan lightly greased, not heavily buttered. Too much butter will prevent the batter from spreading properly when you tilt the pan.
- Don’t panic if your first crepe isn’t perfect. Getting the timing right and building the confidence to flip takes a couple of practice rounds. Remember, even torn crepes taste great!
How to Store
Store leftover sourdough crêpes by stacking one on top of another with pieces of parchment paper in between each layer. Store in a large zip-loc bag or an airtight container for 2-3 days. Store leftover sourdough crepes by stacking them with pieces of parchment paper in between each layer. Keep them in a ziplock bag or an airtight container in the fridge for 2-3 days. Reheat in a skillet on medium-low heat or in the microwave in short increments until warm. Sourdough crepes also freeze well for up to 3 months. Thaw in the fridge or on the counter until room temperature.
FAQs
It depends on the size of your pan. For an 8-inch pan, use a little less than 1/4 cup. For a 10-inch pan, use exactly 1/4 cup. For a 12-inch pan, use a slightly heaping 1/4 cup. Pour the batter into the center of the pan and immediately tilt it in a circular motion to spread it into a thin, even layer.
It really comes down to personal preference. Most crepes are either rolled over fillings or folded into triangles. You can also roll them up tightly and top with berry jam, sauce, or a chocolate drizzle. Another option is the pocket fold, where you place your fillings in the center, fold the edges towards the middle, and flip it over for a neat little package. Or skip the folding altogether and stack the crepes on top of one another to make a sourdough crepe cake with sweet or savory toppings.
The easiest way is to cover the stack with a paper towel or tea towel on a plate. If you need to keep them warm for longer, heat the oven to 200°F and place the crepes in a baking dish until you are ready to serve.
Sourdough Crepe Recipe
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Equipment
- medium skillet
- spatula
Ingredients
- 240 grams sourdough discard 1 cup
- 60 grams milk 1/4 cup
- 57 grams butter, melted 1/4 cup
- 2 eggs
- 4 grams vanilla extract 1 teaspoon
- 15 grams sugar 1 Tablespoon
- pinch of salt
Instructions
- In a large bowl, mix together the sourdough discard, milk, melted butter, eggs, vanilla, sugar, and a pinch of salt with an immersion blender or a whisk until smooth (about 15-20 seconds).240 grams sourdough discard, 60 grams milk, 57 grams butter, melted, 2 eggs, 4 grams vanilla extract, 15 grams sugar, pinch of salt
- Let the batter rest for at least 30 minutes to an hour. This allows the gluten to develop so the crepes won't tear. The batter will be quite thin compared to a pancake batter. You're looking for a consistency similar to heavy cream. Add more milk if needed.
- After 30 minutes, place a non-stick skillet or cast iron pan on medium-low heat to medium heat. Melt a small slice of butter and spread it evenly in the preheated pan. You want your pan to be lightly greased. Too much butter will prevent the batter from sticking to the pan.
- For a 10-inch pan, pour 1/4 cup of batter into the center and immediately turn the non-stick frying pan in a circular motion to spread the crepe batter into a thin layer.
- Cook for 1-2 minutes on the first side or until the edges of the crepe turn crispy. Using a spatula, gently release the edges from the pan and carefully flip the crepe. Cook for an additional minute on the second side. Repeat with the remaining batter.
Notes
Recipe Tips:
- Most likely your first crepe with not be perfect. Getting the timing just right and having the finesse to flip the sourdough crepes may take a few practice rounds. Luckily, even if the first few crepes tear they are still just as delicious. Just roll them up and nobody will suspect a thing!
- I found that 24-48 hours old discard worked best for this recipe. Any discard that was older than two days had a pretty overpowering sourdough flavor.
These look delicious! We love trying new breakfast recipes on the weekends, I’ll have to add these to the rotation. Thanks for sharing!
That’s what slow Saturday mornings are for, right? I hope you and your family enjoys this recipe!
These look good! I haven’t ever made crepes but maybe I should!
Oh my goodness! Let this be your sign. So delicious 🙂
Use baking soda to make the sourdough sweeter is the taste is to strong. Add about 3/4 top to this recipe. I use old discard, a week or more, and have very mild tasting crepes.
Thank you for sharing this tip!
These look wonderful! Can’t wait to try it. Thank you for the step-by-step instructions.
My pleasure! I hope your family enjoys them as much as mine!
We absolutely love crepes at my house! Definitely going to have to give this recipe a try! 🙂
They are quick to make and perfect for so many topping combinations! Enjoy!
These look delicious! Adding to my recipe list of things to make ☺️
Love it! Hope you enjoy this recipe 🙂
Looks so good!! I can’t wait to try!
I hope you enjoy this recipe 🙂
Tried it. LOVED IT. The subtle sourdough tang makes these crepes absolutely delicious. Thanks for posting this recipe, I had the idea that crepes were impossible to make but you made it easy! Huge plus that I can use up my discard. Bravo, will be making again. 🙂
Morgan, I am thrilled that you enjoyed these sourdough crepes! Like you, I thought crepes were a pain to make from scratch, but they really are quick and simple. Thank you for sharing 🙂
Am I missing when to add the flour into the batter? I read the instructions and the recipe and I don’t see anything about adding flour. But when I read the rest of the post it mentions adding all purpose flour or cake flour.
Apologies for the confusion, Brittany! You are correct, there is no additional flour added to this recipe. Thank you for bringing this to my attention!
Made these today, the best crepes I’ve ever made! So happy I found this recipe. I love that you don’t need to use flour. Making a double batch next time. So so yummy and easy!
So glad you enjoyed them, Janna!
This was my first time making crepes. This is a fabulous recipe. Everyone around here loved them.
I cut the recipe by half, got 8, 6” delicious crepes.
Thank you. 🥰
So thrilled everyone loved this recipe, Naila!
Hola!!! En que caso de quererlas para rellenos salados, solo quito el azucar y la esencia? o debo suplantar por algo mas. Muchas gracias!
Hi! Yes, if you want to make them for savory fillings, you can simply omit the sugar and vanilla extract. You don’t need to replace them with anything else—the recipe will still work perfectly. This way, you’ll have a neutral base that pairs really well with savory fillings. Enjoy!
5 stars