sourdough crepes recipe

This recipe for sourdough crepes makes the most delicate, french-style pancake with the perfect crispy edges. Serve them stuffed with sweet or savory fillings for a delicious breakfast!

Sourdough Crepes Recipe

sourdough starter discard

butter

eggs

all-purpose flour (see notes)

milk (dairy

water

fine sea salt

granulated sugar (optional, for sweet crepes)

butter oil

Mix batter

Whisk the ingredients together in a large mixing bowl. Let rest for 1 hour in the fridge.

Heat pan

Heat a lightly greased, non-stick skillet over medium heat.

Cook batter

Pour 1/4 cup of the batter into the skillet and tilt the skillet in a circular motion to distribute the batter into a thin, even layer. Cook until the sides of the batter start to fold back from the skillet and the bottom starts to turn golden brown. About 60-90 seconds.

Flip

Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter.

Stack cooked crepes on a serving platter. Serve warm or at room temperature.

Warm

Keep the crepes warm by stacking them on a baking sheet in a preheated 350°F (176°C) oven.

How to keep crepes warm

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This sourdough crepes recipe makes the most delicate, french-style pancake with perfect crispy edges! Thin, buttery and delicious with either sweet or savory fillings. They are easy to make with your sourdough discard

How to Make Sourdough Crepes

Gently turn the crepe over using a large spatula. Cook on the second side for 30-60 seconds or until golden brown. Repeat with remaining batter. Keep the crepes warm after they cook by stacking them on a baking sheet in a preheated 350°F (176°C) oven until ready to serve.

This recipe was great! Quick and easy! I used whole wheat spelt and had no issues with the batter or cooking. The only issue I ran into was my first crepe getting too toasty in the oven at 375 F (which did seem high but I tried it anyway). I turned the oven off and the residual heat was enough to keep the rest warm until serving. Thank you for sharing this delicious recipe - I can see myself making these crepes regularly :)

Delicious! I've made this recipe about a dozen times now. Fabulous way to use up discard. I triple the recipe. These crepes get eaten quickly!
We love a simple cinnamon sugar sprinkle and real maple syrup. Thanks for sharing this recipe.

The best sourdough crepes ever ! A hit in this house !

These are incredible! The crispy edges are so great. I added 2 tablespoons of sugar and it was the perfect sweetness for me. Super easy and high reward. Thank you!

Absolutely delicious! So easy to make. My family loved it. Can be eaten alone.

One of my very favorite discard recipes! Rave reviews from my whole family and it is frequently requested for Saturday mornings. Love the ability to make batter and even crepes  ahead. I often cook crepes a day ahead of when I plan to serve them, they store beautifully in fridge between parchment in an XL ziploc bag. I find that a triple batch fits perfectly in a 64 oz mason jar once mixed and gives our family of 4 all we want plus leftovers. We use the standard recipe for sweet (berry/banana/nutella) and savory (ham/good cheese/heavy cream). Looking forward to making the pumpkin and the lemon ricotta variations in the comments. Thanks for the phenomenal recipe!

absolutely fantastic. I have made them 3 different times now and each time it is consistently delicious. my husband is a huge fan. I do the sweet ones with extra sugar and I add a splash of vanilla. then hubby fills with a cream cheese filling i make and tops with strawberries, chocolate syrup, and whipped cream. I like it plain or just with sugar sprinkled best. yummm.

I never made crepes before, but what an easy versatile recipe and a great way to use discard! A little lemon ricotta filling and fresh berries made this one of the easiest and most elegant desserts I've enjoyed in a long while.  I mixed the batter up in a jar so that I could store leftover batter un the fridge for a day or two.

These are amazing! I used full fat coconut milk and stirred in ice cubes instead of water to chill it faster. We loved them!

SO GOOD! Super tasty and a great use of discard. I used about 1.5T sugar for a slightly sweet crepe and unsweetened almond milk.
I've never made crepes before so flipping them was a little tricky at first, but I got the hang of it. The ones that ripped still tasted delicious and I ate them plain while the others were cooking.

This is our new goto recipe for crepes. The family finds that they digest better than non-sourdough crepes. 

Because of dairy allergy, I use almond milk and non-dairy butter.

I quadrupled the recipe to make sure we had some leftovers.

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Sourdough Crepes Recipe

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Top 2 sourdough crepes recipe recipes from across the web

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Sourdough Crepes Recipe

Sourdough Crepes Recipe

The most viewed sourdough crepes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine