🥞✨ — Light, Delicate & So Easy!
I’ve been making sourdough crêpes lately and they’re so light and easy to make. Has anyone else tried making crêpes with sourdough discard? The recipe is in the comments if you’d like to try it!
If you’ve been feeding a sourdough starter, you probably know the dilemma: what do you do with all that discard?
Instead of throwing it away, turn it into a stack of thin, tender, lightly tangy crêpes! Sourdough discard works beautifully in crêpes and can be used for both sweet and savory versions. (Living Bread Baker)
This recipe comes together with simple ingredients, and the batter should be thin enough to swirl easily around the pan.
🛒 Ingredients
Makes about 10–12 crêpes
- 1 cup (240 g) sourdough discard
- 1 cup (240 ml) whole milk
- 2 large eggs
- ¼ cup (57 g) unsalted butter, melted and slightly cooled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Butter or neutral oil, for cooking
For savory crêpes, simply leave out the sugar and vanilla. (Simplicity and a Starter)
👩🍳 How to Make Sourdough Discard Crêpes
1. Make the batter
Add the sourdough discard, milk, eggs, melted butter, sugar, vanilla, and salt to a large bowl.
Whisk until completely smooth.
You can also use an immersion blender for an especially silky batter.
The consistency should be very thin—similar to heavy cream rather than pancake batter.
If it seems too thick, add another tablespoon or two of milk until it flows easily.
2. Let the batter rest
For the best texture, cover the batter and let it rest for 30–60 minutes.
This gives the gluten time to relax and can make the crêpes easier to spread and flip. Some sourdough discard recipes can be cooked immediately, so resting isn’t absolutely essential, but it’s a helpful step if you have the time. (Sourdoughstarter.com)
You can also prepare the batter ahead and refrigerate it.
3. Heat the pan
Place a nonstick skillet or crêpe pan over medium-low to medium heat.
Lightly butter the pan.
You don’t want a puddle of butter—just enough to create a thin coating.
4. Cook the first crêpe
Pour approximately ¼ cup of batter into the center of a 10-inch skillet.
Immediately lift and tilt the pan, swirling it so the batter spreads into a very thin circle.
Cook for about 1–2 minutes, until the edges begin to look dry and lightly golden and the center is set.
5. Flip
Carefully loosen the edges with a thin spatula.
Slide the spatula underneath and flip the crêpe.
Cook the second side for approximately 20–60 seconds, until lightly golden.
Transfer to a plate.
6. Repeat
Continue with the remaining batter, adding just a tiny bit of butter or oil to the pan whenever needed.
Stack the finished crêpes on top of one another.
Don’t worry if the first one isn’t perfect!
The first crêpe is often the test crêpe. Adjust the heat or batter amount after it, and the rest should become much easier. (Epicurious)
🍓 Sweet Sourdough Crêpe Ideas
This is where you can have some fun!
🍓 Strawberries & Cream
Fill with sliced strawberries and whipped cream, then dust with powdered sugar.
🍌 Banana & Chocolate
Spread with chocolate-hazelnut spread and add sliced bananas.
🍋 Lemon & Sugar
Keep it simple with fresh lemon juice and a sprinkle of sugar.
🫐 Berry & Yogurt
Fill with Greek yogurt and fresh blueberries or raspberries.
🍎 Cinnamon Apple
Cook diced apples with butter, cinnamon, and a little brown sugar, then spoon them into the crêpes.
🍯 Honey & Walnuts
Drizzle with honey and add chopped toasted walnuts.
🧀 Savory Sourdough Crêpe Ideas
For savory crêpes, leave out the sugar and vanilla.
Then fill them with:
- Ham and cheese
- Spinach and feta
- Mushrooms and Swiss cheese
- Scrambled eggs and cheddar
- Chicken and vegetables
- Smoked salmon and cream cheese
- Roasted vegetables and goat cheese
- Turkey and mozzarella
For a simple lunch, sauté some mushrooms and spinach with garlic, add shredded cheese, and fold everything inside a warm sourdough crêpe.
Delicious!
💡 Tips for Perfect Crêpes
Keep the batter thin
This is probably the most important tip.
If the batter is too thick, you won’t be able to swirl it quickly around the pan.
Add a splash of milk until it flows easily.
Don’t use too much batter
You want a thin layer, not a pancake.
Pour the batter and immediately swirl the pan.
Keep the heat moderate
Too hot and the delicate edges can burn before the center cooks.
Too cool and the crêpe can become pale and difficult to release.
Medium-low to medium is a good starting point.
Don’t panic if one tears
Crêpes take a little practice.
Your first one may be too thick, too thin, or not perfectly round.
It will still taste delicious! 😂
Use a good nonstick pan
A good nonstick skillet makes flipping these much easier, especially when you’re just starting out.
🥞 Can You Make Them Ahead?
Absolutely.
Cooked crêpes can be stacked and refrigerated in an airtight container for about 3 days. For longer storage, place parchment paper between the crêpes and freeze them in a freezer-safe bag or container. (Living Bread Baker)
To reheat, warm them gently in a skillet or microwave until soft and flexible.
This makes them perfect for preparing ahead for a busy breakfast.
🍞 What Kind of Sourdough Discard Should You Use?
You can use sourdough discard from a regular wheat-based starter.
Depending on how mature your discard is, the crêpes can have a mild tang or a more pronounced sourdough flavor.
If you prefer a delicate flavor, relatively fresh discard is a good choice. Older discard can produce a stronger tang.
And yes—you can use active sourdough starter instead of discard, although the flavor and consistency may vary slightly. (Living Bread Baker)
❤️ Why This Recipe Is Worth Saving
These crêpes are:
✔️ A great way to use sourdough discard
✔️ Light and delicate
✔️ Quick to cook
✔️ Made with simple pantry ingredients
✔️ Perfect for sweet or savory fillings
✔️ Easy to prepare ahead
✔️ Great for breakfast, brunch, dessert, or lunch
And perhaps best of all, you’re turning something that might otherwise be thrown away into something your family will actually want to eat.
🥞 Final Thoughts
If you’ve got a jar of sourdough discard sitting in your refrigerator, don’t throw it away!
Grab a couple of eggs, some milk and butter, whisk everything together, and you’ll have a beautiful stack of delicate crêpes before you know it.
Serve them sweet with berries and powdered sugar, or go savory with cheese, eggs, mushrooms, or ham.
Once you get the hang of swirling that thin batter around the pan, you might find yourself making these every time you feed your starter.
One thing is certain: sourdough discard has never tasted this good! 🥞❤️
👇 What’s your favorite crêpe filling?
A. 🍓 Strawberries & cream
B. 🍫 Chocolate & banana
C. 🍋 Lemon & sugar
D. 🧀 Ham & cheese
E. 🍄 Mushrooms & cheese
F. ❤️ Something else!
