I remember the first time I turned my sourdough discard into these delicate crepes. Life was hectic, and I needed something quick, comforting, and a little special. These sourdough discard crepes became my little kitchen victory, thin, tender, and perfect whether I wanted something sweet or savory. If you’re juggling life like me, this recipe is your new best friend.
Table of Contents
Why You’ll Love These Sourdough Discard Crepes
- Achieve perfectly thin crepes with delightfully crispy edges that feel fancy but take just minutes.
- A foolproof recipe that even beginner cooks can master without stress or complicated steps.
- Versatile enough for sweet or savory fillings, making it ideal for breakfast, brunch, or dessert.
- Uses sourdough discard, helping you reduce waste and add a subtle tangy depth of flavor.
What is Sourdough Discard? (And Why It’s Perfect for Crepes)
Sourdough discard is the extra portion of sourdough starter you remove to keep your starter healthy. Instead of tossing it, consider using it in recipes like these crepes or even ultimate sourdough hamburger buns! I found it a perfect ingredient for crepes! Its gentle tang adds complexity without overpowering, while its natural enzymes help create crepes that are tender and supple. Unlike amazing overnight sourdough bread, you don’t count on it to make the batter rise; it’s all about flavor and texture here.
Ingredients for Sourdough Discard Crepes
- 1/2 cup sourdough starter discard
- 3 tablespoons melted butter (dairy or plant-based)
- 2 large eggs
- 1/2 cup all-purpose flour (see notes)
- 3/4 cup milk (dairy or plant-based)
- 2 tablespoons water
- 1/4 teaspoon fine sea salt
- 3 tablespoons granulated sugar (optional, for sweet crepes)
- 1 tablespoon butter or cooking oil for skillet
Ingredient Notes
- Sourdough Starter Discard: Adds subtle tanginess and tender texture without leavening.
- Butter: Brings rich flavor and helps create crispy, golden edges.
- Eggs: Provide structure and help bind the batter.
- Flour: The foundation of the batter; all-purpose flour keeps crepes tender yet sturdy.
- Milk and Water: Together, they thin the batter for that perfectly delicate crepe consistency.
- Salt & Sugar: Salt balances flavors; sugar is optional for sweet crepes.
How to Make Sourdough Discard Crepes (Step-by-Step)
Step 1: Mix the Batter & Let It Rest
Whisk all your ingredients together in a large mixing bowl until smooth. Then cover and let the batter rest for 1 hour in the fridge. This rest hydrates the flour fully, making the crepes tender and less prone to tearing.
Step 2: Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour 1/4 cup of batter into the pan, then quickly tilt and swirl the skillet in a circular motion to spread the batter thinly and evenly. Watch for the edges to start peeling away and the bottom to turn golden brown about 60 to 90 seconds. Flip gently with a large spatula, then cook the other side for another 30 to 60 seconds until golden.
Step 3: Keep Crepes Warm
As you cook, stack the crepes on a baking sheet and keep them warm in a preheated oven at 350°F (176°C). This way, all your crepes stay cozy and ready to serve together.
Pro Tips for Perfect Crepes Every Time
- Don’t panic if the first crepe looks imperfect—it’s always your test round and much like a warm-up lap.
- Use a non-stick skillet for easy flipping and beautiful crepe surfaces.
- The batter should feel like heavy cream; add a splash more milk or water if it’s thick, or a bit more flour if too thin.
- Be patient with the swirling motion to get that signature thin, even crepe layer.
- Keep the heat moderate; too hot burns crepes, too low makes them rubbery.
Serving Suggestions & Folding Techniques
Sweet & Savory Filling Ideas
- Sweet:
- Lemon juice and sugar sprinkle
- Nutella spread with fresh strawberries
- Honey and fresh berries
- Cinnamon sugar and melted butter
- Savory:
- Ham and shredded cheese
- Sautéed spinach and crumbled feta
- Smoked salmon with cream cheese and dill
- Mushrooms and caramelized onions
How to Fold Your Crepes
- Triangle Fold: Fold the crepe in half, then into a triangle by folding again. Perfect for enclosing sweet or savory fillings.
- Rolled Tube: Spread filling along one edge and roll it tightly like a burrito—great for easy eating.
- Envelope Fold: Fold sides into the center, then fold in half. This offers a neat, compact package.
Storage, Freezing, and Reheating Instructions
Store leftover crepes stacked with parchment paper between each in an airtight container in the fridge for up to 3 days. For freezing, separate each crepe with parchment and stack them in a zip-top bag. Frozen crepes keep well for up to 2 months. To reheat, warm gently in a skillet or oven; they may lose some crispness but will still taste delicious and perfect for speedy meals.
Troubleshooting Your Sourdough Discard Crepes
Why are my crepes tearing?
Your batter might be too thick or not rested long enough. Add a bit more liquid to thin it and let it rest for an hour to hydrate fully.
Why are my crepes too thick or doughy?
The batter wasn’t spread thin enough. Use the swirling technique and less batter for a delicate, thin crepe.
Why do my crepes taste too sour?
Your sourdough discard could be very mature or overly tangy. While this tanginess might be undesirable in crepes, it’s often a prized characteristic in other recipes like the ultimate apple cinnamon sourdough bread. Try using fresher discard for crepes, or reduce the discard amount slightly.
Frequently Asked Questions
What’s the best age of sourdough discard to use?
Discard that’s been refrigerated for 1 to 3 days usually works best, not too fresh and not overly mature.
Can I make these sourdough discard crepes gluten-free or dairy-free?
| Ingredient | Gluten-Free Substitute | Dairy-Free Substitute | Notes |
|---|---|---|---|
| All-purpose flour | Gluten-free baking blend | Same as gluten-free option | Use a blend with xanthan gum |
| Milk | Any plant-based milk | Plant-based milk | Almond, oat, or soy milk work well |
| Butter | Use dairy-free margarine | Use cooking oil or vegan butter | Adds flavor but oil can substitute |
Can I use a blender to make the batter?
Yes! Using a blender speeds up mixing but be careful not to over-blend, which can make batter too thin.
Conclusion
These sourdough discard crepes are simple, satisfying, and a clever way to turn what might feel like waste into wonderful, versatile meals. Whether you fill them with sweet or savory ingredients, they bring warmth and joy to your table without fuss or stress. I’d love to hear your favorite crepe fillings or any questions you have. Leave a comment below and share your crepe creations on social media. Let’s keep making easy comfort food together!
Sourdough Discard Crepes
Ingredients
Equipment
Method
- Whisk all ingredients together in a large mixing bowl, then refrigerate for 1 hour to rest the batter.
- Heat a lightly greased, non-stick skillet over medium heat.
- Pour 1/4 cup of batter into the hot skillet, tilting to create a thin, even layer. Cook for 60-90 seconds until the edges curl and the bottom is golden brown.
- Flip the crepe with a spatula and cook for another 30-60 seconds until golden brown. Repeat with the rest of the batter, keeping finished crepes warm in a 350°F (176°C) oven.
