Easy Sourdough Crepes Recipe (Just Starter & Eggs!)
Sourdough Crepes have never been simpler or more nutritious! This is one of my favorite sourdough recipes because it only calls for two simple ingredients – sourdough starter and eggs. And you can use either active starter or sourdough starter discard – so simple!
I may be compensated for some items linked in this post at no extra cost to you.
This is one of the most requested breakfasts in my home – crepes. The kids love it when I make homemade crepes (which are essentially just super thin pancakes) and whipped cream cheese filling and serve it with fresh berries, maple syrup, and powdered sugar. They insist on assembling their own crepes and get so much enjoyment out of it.
While adding savory fillings is a great way to enjoy these French-style pancakes, making sweet crepes is our favorite way to go. I’ve made many variations over the years but our favorite fillings and toppings are fresh berries with whipped cream cheese, bananas foster poured over top, peanut butter whipped cream filling with chocolate chips, and swirling fresh jam into the whipped cream cheese filling. The choice of fillings is endless.
Why You’ll Love This Recipe
- There are only two ingredients – sourdough starter and eggs.
- While I recommend using active starter, you can use leftover sourdough starter (discard) in this sourdough crepes recipe as well.
- This recipe is perfect for both sweet crepes and savory crepes.
What You’ll Need
INGREDIENTS
6 eggs (300 grams)
2 cups active sourdough starter (450 grams) sourdough discard is ok, too
butter for the skillet
TOOLS
large bowl
whisk
A crepe pan (seasoned cast iron skillet or non-stick skillet)
Step-By-Step Instructions
Make the sourdough crepe batter
Add 6 eggs and 2 cups of sourdough starter to a large mixing bowl and whisk until the batter is smooth. You can add a teaspoon of vanilla and a tablespoon of sugar if you’d like the crepes themselves to be sweet. This isn’t necessary if you’re making a sweet filling.
Let the batter rest at room temperature for a couple of hours if you’d like to let the batter ferment further before making the crepes. This is not necessary though because no flour is added to this batter so the starter is already fermented.
If you’ll be making the sourdough crepes right away, preheat your crepe pan on medium heat. Add a tsp of butter to the preheated pan and swirl in a circular motion to coat the bottom of the pan, then turn the heat down to medium-low.
Make the crepes
Scoop 1/3-1/2 cup of batter into the preheated, buttered crepe pan. Swirl the pan in a circular motion so the crepe batter spreads evenly in a very thin layer to cover the bottom of the pan.
Once the first side is done you’ll see crispy edges, this only takes about 2 minutes. The edges of the crepe will pull away from the pan easily once it’s ready to be flipped. Use a fork or a silicone spatula to flip the crepe to the second side, wait a minute or two, then remove the first crepe and place it in an airtight container to stay warm while you repeat this process until all the batter has been used.
Serve
Serve the warm, tender crepes with your favorite fillings, and some melted butter, maple syrup, and powdered sugar on top for a decadent breakfast or brunch.
FAQ
What is a sourdough crepe?
A sourdough crepe is a thin pancake made with a sourdough starter rather than adding flour and water to the crepe batter separately. The sourdough starter
How do I make a sourdough starter?
To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts on how to make and maintain a sourdough starter.
How long does crepe batter need to ferment?
This recipe doesn’t need to ferment at all since it uses only active sourdough starter, which is already fermented. If you make a recipe with additional flour, it will need to ferment for 4-6 hours at room temperature.
How do I make sure the crepes don’t stick to the pan?
Use either a non-stick pan or a well-seasoned cast iron skillet that has been preheated and coated with a little bit of melted butter.
Can I freeze sourdough crepes?
Yes. You can freeze sourdough crepes. Just make sure to place a layer of parchment paper between each crepe so they don’t stick together. Place them in an airtight container and freeze for up to 3 months.
Tips
The crepe batter for this sourdough crepe recipe should be very thin. Don’t add flour to thicken it up! For delicate, tender crepes with crispy edges, the batter must be very thin. If your sourdough starter is lower hydration and is thick, and your crepe batter isn’t thin and runny, add a tablespoon of milk until you reach the desired consistency.
Add some vanilla extract and a tablespoon of cane sugar to the crepe batter if you’re making sweet crepes.
Add a bit of melted butter to the crepe pan in between every crepe to prevent the batter from sticking.
Adjust the heat. If the crepes are taking too long to cook, turn the heat up a bit. If the centers look burnt or are any darker than a golden brown, turn the heat down.
Storage
These crepes do not store well at room temperature. Store them in an airtight container in the fridge for up to 5 days or freeze them. For freezing, just make sure to place a layer of parchment paper between each crepe so they don’t stick together. Place them in an airtight container and freeze them for up to 3 months.
Easy Sourdough Crepes Recipe (Just Starter & Eggs!)
tender, delicate sourdough crepes made with just 2 ingredients - sourdough starter and eggs! No need for long-fermentation
Ingredients
- 6 eggs (300 grams)
- 2 cups active sourdough starter (450 grams) sourdough discard is ok, too
- butter for the skillet
Instructions
Make the sourdough crepe batter
- Add 6 eggs and 2 cups of sourdough starter to a large mixing bowl and whisk until the batter is smooth.
- Let the batter rest at room temperature for a couple of hours if you'd like to let the batter ferment further before making the crepes. This is not necessary though because no flour is added to this batter so the starter is already fermented.
- If you'll be making the sourdough crepes right away, preheat your crepe pan on medium heat. Add a tsp of butter to the preheated pan and swirl in a circular motion to coat the bottom of the pan, then turn the heat down to medium-low.
Make the crepes
- Scoop 1/3-1/2 cup of batter into the preheated, buttered crepe pan. Swirl the pan in a circular motion so the crepe batter spreads evenly in a very thin layer to cover the bottom of the pan.
- Once the first side is done you'll see crispy edges, this only takes about 2 minutes. The edges of the crepe will pull away from the pan easily once it's ready to be flipped. Use a fork or a silicone spatula to flip the crepe to the second side, wait a minute or two, then remove the first crepe and place it in an airtight container to stay warm while you repeat this process until all the batter has been used.
Serve
Serve the warm, tender crepes with your favorite fillings, and some melted butter, maple syrup, and powdered sugar on top for a decadent breakfast or brunch.
Notes
The crepe batter for this sourdough crepe recipe should be very thin.
Don't add flour to thicken it up! For delicate, tender crepes with crispy edges, the batter must be very thin. If your sourdough starter is lower hydration and is thick, and your crepe batter isn't thin and runny, add a tablespoon of milk until you reach the desired consistency.
Sweeten up your crepes.
Add some vanilla extract and a tablespoon of cane sugar to the crepe batter if you're making sweet crepes.
Make sure the crepes don't stick to the pan.
Add a bit of melted butter to the crepe pan in between every crepe to prevent the batter from sticking.
Adjust the heat.
If the crepes are taking too long to cook, turn the heat up a bit. If the centers look burnt or are any darker than a golden brown, turn the heat down.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Goeielewe Set of 4 Stainless Steel Measuring Cups, Copper Plated Nesting Measuring Cup Set with Walnut Wood Handle for Dry and Liquid Ingredients (Cups Set: 1/4, 1/3, 1/2, 1 Cup) -
Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black
-
KitchenAid KHM512WH 5-Speed Ultra Power Hand Mixer, White, 8x7x5
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 143mgSodium: 129mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 6g
Nutrition information is calculated automatically and isn't always accurate, especially calories.
More Recipes Like This
How to Make a Sourdough Starter
How to Season Cast Iron So It’s Non-Stick
Brown Butter Dutch Baby
Latest Posts
- Sourdough S’mores Cookies with Marshmallows & Brown Butter
- Delicious Family Recipes for Cozy Fall Cooking
- The Best Homemade Sourdough Croutons – Easy Recipe
- The BEST Kamut Flour Pancakes – Simple Recipe
- How to Make Probiotic Sauerkraut – Fermented Raw Foods
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!!!!
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
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?