Easy and Healthy Sourdough Crepes Recipe

This sourdough crepes recipe is so easy to make, yielding the most delicious French-style pancakes that are delicate and thin. They make for a perfect breakfast, brunch with girlfriends or any occasion really.

Why You'll Love This Recipe

Easy to Make. This recipe is super simple to make with no extra steps involved, making it a quick breakfast or lunch wrap if needed.

Savory or Sweet. Make it for lunch with your favorite meat or make it a dessert with fresh fruit, chocolate drizzle, and homemade whipped cream. They are versatile and can be used for any meal.

Sourdough. A great way to use your starter, discard or fully blooming.

Ingredients Needed

Starter. Use a discard, a fully blooming starter. Both have worked well.

Eggs.

Milk. Full-fat milk will be tastier.

Butter will prevent the crepes from sticking and give them that delicate texture.

Maple Syrup and Vanilla. Add to make a sweet crepe for the dessert table.

Make the Sourdough Crepes

Step 1: Melt the butter completely. Set aside to cool for a few minutes if it is hot.

Step 2: Add all the ingredients to a bowl. Using a hand whisk or an electric hand mixer, combine all the ingredients until smooth and free of clumps.

Step 3: Set aside to rest for about 20 minutes.

Step 4: Once the batter has rested, heat a 9-inch cast iron pan on medium-low heat. Add ⅓ cup of the batter into the pan. I like to use a cast-iron pan. Swirl the batter in the pan in circular motions until it completely covers the bottom of the pan.

Step 5: Once the crepe edges start browning and becoming crispy, use a spatula to scrape them from the pan before flipping. Once the edges are released, flip the crepe to cook on the other side for a minute or so.

Step 6: Remove the crepe from the pan and place it onto a flat plate to cool or enjoy immediately.

How to Store Crepes

Once the crepes are cooled, they can be stored in the refrigerator for 3-5 days in an airtight container, plastic bag or wrapped in plastic wrap.

Freeze crepes for up to 3 months. Place a sheet of parchment paper between each crepe, then place them in a bag to store in the freezer.

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