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–+ servings
Sourdough Crepes with whipped cream and berries on top

Sourdough Crepe Recipe

By McKenna Pulda
Yield: 10
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 30 minutes
Total Time: 40 minutes
Delicate, tender crepes, with crispy edges, this Sourdough Discard Crepe Recipe is made with simple ingredients already found in your pantry. Serve them with sweet or savory toppings for a quick and easy breakfast, lunch, or dinner.
4.72 from 7 votes
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Equipment

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

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. 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

This recipe card was update on February 16th, 2026. 

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.

How Much Batter to Use?

8-inch frying pan: Less than 1/4 cup of batter
10-inch frying pan: Less than 1/4 cup of batter
12-inch frying pan: Overflowing 1/4 cup of batter

Should you fold or roll a Sourdough Crepe?

Most crepes are either served rolled over fillings or folded into triangles.
Sourdough crepes can also be rolled up tightly and topped with your favorite berry jams and sauces or chocolate drizzle.
Some also enjoy the pocket fold where they place their favorite fillings in the center of the crepe and fold the edges towards the middle. Turn the crepe over for the perfect crepe package.
Or don't fold or roll your sourdough crepes at all! Instead, stack the crepes on top of one another to make a sourdough crepe cake and serve with sweet or savory toppings.

How do you keep Sourdough Crepes warm?

Cover the stacked sourdough crepes with a paper towel or tea towel on a plate to keep them warm.
Otherwise, heat the oven to 200 degrees F and place the crepes in a baking dish in the oven until ready to serve.

Nutrition

Serving: 2g | Calories: 86kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 52mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 200IU | Calcium: 14mg | Iron: 0.2mg
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