These sourdough crepes are thin, tender, and lightly tangy, made with sourdough discard for an easy, flexible crêpe that works beautifully with both sweet and savory fillings.
“These sourdough crepes are my go to when I have lots of starter I need to use, and I love that they are high protein thanks to the eggs!” – Steph
Quick Recipe Overview: Easy Sourdough Crepes Recipe
⏱️ Ready In: About 30 minutes
🍽️ Serves: 6–8 crêpes
🔥 Calories: ~120 per crêpe (unfilled)
🌾 Main Ingredients: Sourdough discard, eggs
🥞 Dietary Info: Vegetarian • Can be adapted for fresh milled flour
❤️ Why You’ll Love It: These sourdough crêpes are thin, tender, and lightly tangy, with a flexible texture that works just as well for sweet fillings as savory meals and makes great use of extra sourdough discard.
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Why You’ll Love This Recipe
- Simple two-ingredient base: Made with just sourdough starter and eggs, keeping this recipe simple, flexible, and easy to memorize.
- Fresh milled flour friendly: Works beautifully with fresh milled soft white wheat for tender, delicate crêpes without a gritty texture.
- No long ferment required: The batter can be mixed and cooked the same day, making sourdough crêpes a quick option when you want fast results. And since there’s no added flour, the crepes are still considered fully fermented.
If you love easy ways to use sourdough discard, these sourdough discard crêpes are a great addition to your rotation. They’re thin, tender, and delicious! If you need more quick and easy sourdough breakfast ideas – try these quick sourdough discard cinnamon rolls, quick sourdough pancakes, or easy sourdough scones.
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Key Ingredients
Precise measurements and instructions can be found in the recipe card at the bottom of the page.
- Sourdough starter (discard or active): Provides structure, flavor, and a light tang without requiring long fermentation since the flour in the starter is already fermented. Thin starter works best for making crepes.
- Eggs: Create tender, flexible crêpes and help the batter cook into thin, delicate layers.
Step-By-Step Instructions for Sourdough Crepes
Step 1 – Whisk batter: Add 6 eggs and 2 cups sourdough starter (active or discard) to a bowl and whisk until smooth.
Step 2 – Heat pan and pour batter: Heat a crepe pan or skillet over medium heat, add about 1 teaspoon butter to coat the pan, then pour in ⅓–½ cup batter and immediately swirl to spread into a thin layer.
Step 3 – Cook and flip: Cook until the edges look crisp and the crepe releases easily, then flip and cook the second side until set.
Step 4 – Keep warm: Transfer cooked crêpes to an airtight container or covered plate while cooking the remaining batter.
Step 6 – Serve: Fill with sweet or savory fillings and serve warm.
If you need help with sourdough vocabulary, check out my Complete Guide to Sourdough Terms!
Sourdough Crepes FAQs
Yes. Sourdough crepes are commonly made with sourdough discard. The recipe does not rely on fermentation for rise since you want crepes to be thin, making it an easy and practical way to use unfed starter.
No. Sourdough crepes have a mild, balanced flavor. The sourdough starter adds light tang and depth without making the crepes taste sour.
No. Sourdough crepes do not require a long or overnight ferment. The batter can be mixed and cooked right away.
Sourdough crepes can tear or stick if the pan is not well-heated, lightly greased, or if the crepes are flipped too early. Cooking until the edges release easily helps prevent sticking.
Yes. Sourdough crepes are very versatile and work well with both sweet fillings like fruit and syrup and savory fillings like eggs, cheese, or vegetables.
Yes. Cooked sourdough crepes can be stacked, covered, and stored in the refrigerator for several days, then reheated gently before serving.
Expert Tips for Making Sourdough Crepes
- Sweet crepe option: Add a splash of vanilla extract and about 1 tablespoon cane sugar to the batter when making sweet crêpes.
- Preheat the pan well: A properly heated pan helps the batter spread thinly and release cleanly without sticking.
- Use a light hand with butter: Too much butter can cause uneven browning; a thin coating is all you need.
- Swirl immediately: Pour and swirl the batter right away so it spreads into a thin, even crêpe before it sets.
- Wait to flip: Let the edges look dry and lift easily before flipping to prevent tearing.
- Adjust heat as you go: Lower the heat slightly if the crêpes brown too quickly or cook unevenly.
- Stack to keep flexible: Stack cooked crêpes and keep them covered to retain moisture and prevent drying out.
Storage
Refrigerator: Stack cooled crêpes, cover tightly, and refrigerate for up to 5 days.
Freezer: Layer crêpes with parchment paper, wrap well, and freeze for up to 2 months.
Reheating: Warm gently in a skillet over low heat or briefly in the microwave until flexible.
Make-ahead tip: Crêpes can be made in advance and stored plain, then filled just before serving for the best texture.
More Easy Sourdough Breakfast Recipes
If you love this recipe, please leave a ⭐ 5-star ⭐ rating below! If you have questions or suggestions – drop a comment!
Easy Sourdough Crepes – Just Starter and Eggs
Ingredients
Equipment
Method
- Make the crepe batter: Whisk 2 cups sourdough starter and 6 eggs until smooth.
- Cook the crepes: Heat a crepe pan or skillet over medium heat, lightly butter, then pour ⅓–½ cup batter into the pan and swirl to form a thin layer. Cook until the edges release easily, flip, and cook the second side until set. Repeat with remaining batter, stacking crepes to keep warm.
- Make the filling: Beat 8 oz softened cream cheese until smooth. Mix in ¼ cup powdered sugar and 1 teaspoon vanilla, then add 2 tablespoons milk or cream until spreadable.
- Fill and serve: Spread cream cheese filling over each crepe, roll or fold, and serve immediately. Add fresh fruit, powdered sugar, or syrup if desired.
Nutrition
Notes
- Starter type: Active or discard sourdough starter both work; no long fermentation is required.
- Sweet crepe option: Add vanilla extract and 1 tablespoon cane sugar to the batter when making sweet crêpes.
- Pan heat: Adjust heat as needed; crêpes should cook gently and release easily without browning too fast.
- Storage: Stack cooked crêpes, cover tightly, and refrigerate up to 5 days or freeze up to 2 months.
These sourdough crepes are my go to when I have lots of starter I need to use, and I love that they are high protein thanks to the eggs!
I love these so much! Iv made them about 4 times! I call them my protein crepes lol I don’t feel so bad eating them because there’s so much eggs!
Thank you for this recipe – I feel like it will be a great starting point to experiment with flavors! The consistency of the batter was PERFECT. I used 3 eggs : 1 cup of starter, and my starter was a bit runnier than usual. 10/10 recipe for consistency/texture.
As it were, my sourdough starter was too sour. (Which is normally not an issue because everyone loves sour, sourdough bread!) My practice crepe was too sour to eat on its own.
I tried doctoring the mix with a little lemon juice and lemon zest, to play off the sour, and a little stevia, to offset tart/sour (plus a pinch of flour to balance the wet additions), and I DO NOT recommend that – that was so awful! (That’s not a comment on this recipe, just noting my failures.)
Just want to emphasize: I think with sourdough starter recipes, there is so much variation with the flavor of the starter that it’s not the fault of a recipe when it turns out the way mine did.
Anyway, any tips on working with a very sour starter?
Hi! I’m curious how much starter (in weight) do you have prior to feeding it to yield two cups of starter? I always start with 100g and then feed it 100/100 but that wouldn’t get me 2 cups of starter
Hello Steph!
***THANK YOU!!!*** for this recipe!!! I see you are “in the Midwest…” Alas, I am in Maryland, where we have been grounded until further notice due to the virus. With all the restaurants being either closed or take-out only, one thing I have really been craving is the Swedish Crepes at IHOP. (Just regular crepes with lingonberry jelly…. and let’s be honest… the fried eggs, bacon… not having to do the cleanup afterward…)
I’ve been thinking, sitting here at home, about trying to make my own, and also looking at my sourdough starter that is getting more voluminous by the day and thinking “I need to use that up, I hate to waste it”– and I found your recipe and …. AMAZEBALLS!!!! 167 stars!
I rarely use my skillets, but these cooked up just fine on my electric griddle. I did them as written first — and they were very good. Then to copy IHOP, I added a little vanilla and sugar to the batter– PERFECT!
Can’t wait for lunchtime so I can try another batch with herbs!!!
Life altering! Thank you, thank you, thank you!!!!