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A wooden plate featuring freshly folded homemade crepes, served with blackberries and cream.

Delicate Sourdough Discard Crepes

Transform your sourdough discard into light, airy, and incredibly versatile crepes perfect for a quick breakfast or a delightful dessert. These thin pancakes are a delicious way to use up excess starter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Breakfast, Dessert, Snack
Cuisine: American, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Sourdough Discard unfed and at room temperature (approx. 240g)
  • 1 cup Milk whole or 2% (approx. 240ml)
  • 2 Large Eggs
  • 1/2 cup All-Purpose Flour (approx. 60g)
  • 1 tbsp Granulated Sugar optional, for slightly sweet crepes (approx. 13g)
  • 1/4 tsp Salt
  • 2 tbsp Melted Unsalted Butter plus more for greasing the pan (approx. 28g)
  • 1/2 tsp Vanilla Extract optional

Equipment

  • Large Mixing Bowl
  • Whisk
  • Non-stick crepe pan (or 8-inch non-stick skillet)
  • Rubber spatula or offset spatula
  • Ladle

Method
 

  1. In a large mixing bowl, whisk together the sourdough discard, milk, eggs, melted butter, and vanilla extract (if using) until well combined.
  2. In a separate small bowl, whisk together the all-purpose flour, granulated sugar (if using), and salt.
  3. Gradually add the dry ingredients to the wet ingredients, whisking constantly until the batter is smooth and lump-free. The batter should be quite thin.
  4. For best results, cover the bowl and refrigerate the batter for at least 30 minutes, or up to 24 hours. This allows the flour to fully hydrate and results in more tender crepes. If you're short on time, you can proceed directly to cooking, but the texture might be slightly less refined.
  5. Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly grease the pan with a small amount of butter, wiping away any excess with a paper towel. The pan should be hot enough that a drop of water sizzles instantly.
  6. Pour about 1/4 cup (or a small ladleful) of batter into the hot pan, immediately tilting and rotating the pan to spread the batter evenly into a thin circle.
  7. Cook for 1-2 minutes, or until the edges begin to crisp and the surface appears dry. Gently loosen the edges with a spatula, then flip the crepe and cook for another 30-60 seconds on the second side, until lightly golden.
  8. Transfer the cooked crepe to a plate. Repeat with the remaining batter, greasing the pan lightly between each crepe as needed. Stack the cooked crepes to keep them warm.
  9. Serve immediately with your favorite toppings like fresh fruit, whipped cream, Nutella, powdered sugar, or a savory filling.

Notes

* **For Savory Crepes**: Omit the granulated sugar and vanilla extract. These crepes are excellent with ham and cheese, smoked salmon and cream cheese, or sautéed mushrooms.
* **Storage**: Cooked crepes can be stored, stacked with parchment paper between them, in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. Reheat gently in a warm pan or microwave.
* **Adjusting Consistency**: If your batter seems too thick after resting, whisk in a tablespoon or two of milk until it reaches a thin, pourable consistency.