These sourdough crepes became an instant favorite in my house after the first time I made them. They’re so simple, and a fun change of pace from our usual breakfast staples.
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One of the only things I remember making in my high school foods class is crepes. I’d never had them before and became instantly obsessed.
Somehow I forgot about my crepe obsession over the years of cooking for my kids. BUT, a few months ago I decided to give sourdough crepes a try using just two ingredients:
sourdough starter + eggs.
Both of which can be found in abundance here.
This is a really simple recipe, but I wanted to walk through the process with pictures too.
Start with a bunch of eggs.
This is such a flexible recipe, ultimately the goal is to have a thin batter that coats the bottom of a skillet, so some variations can happen which I’ll go over later. But we will start with six eggs here.
Next step, add the starter. Now, if I know in advance I’ll be making crepes, I feed my starter a little higher ratio of water to flour so its a bit thinner. If I don’t plan ahead and my starter is pretty thick, I just thin the batter out with a bit of milk.
Here, I’m adding 2 cups of fed sourdough starter (fed about 8 hours prior to use, risen and bubbly)
The simplicity of the recipe is just beautiful, especially with crazy kids running around! Starter, eggs, done. (oh, and a bit of milk if you need it to thin the batter)
See here how my batter is pretty liquidy, light, and bubbly after being whisked?
Next, heat up a good ole fashioned, well-seasoned, 10″ cast iron skillet on low – then brown just a bit of butter (1t) in the bottom to coat your surface. Now it’s time to add the batter. Ladle about 1/3 cup into the skillet.
You don’t want your batter sitting in the middle of the skillet like a pancake. Pick the skillet up and give it a little twirl to spread the batter over the whole bottom surface.
I am my own camera man and couldn’t manage a picture of me doing the tilt and twirl without risking a cast iron burn, maybe I need to enlist one of the kids to start helping me with pics!
After about 30-60 seconds or until the edges start to come away from the skillet and the crepe can be easily lifted and flipped
flip it over
This is what I mean by easily lifted and flipped. If its sticking and coming apart when you try this – its not ready to flip yet or its too thick
After the flipped crepe cooks for 30-60 seconds on the second side, remove it and place it on a flat surface to cool.
If you have more than one skillet, you can do two or three at once on different burners for a quicker process. I have 12″ and 8″ skillets too. The 12″ would be too big but 8″ crepes work really well.
This recipe of 6 eggs : 2 cups starter will yield 10, 10″ sourdough crepes. It can be halved for less or increased at intervals of 3 eggs : 1 cup starter for more. And just remember to add in a bit of milk, a tablespoon at a time if your batter seems too thick like pancake batter and won’t spread over a skillet easily.
Folding crepes is totally unnecessary and optional, but I thought it would make a pretty picture for Pinterest!
The fun thing about these is
they can be either sweet or savory.
Mine below are sweet, filled with from scratch Bavarian creme and topped with maple syrup and powdered sugar.
But we’ve done many different toppings: leftover cranberry sauce after Thanksgiving, apple butter + creme, bananas foster (like the ones below) , strawberry + creme, etc, sausage, egg, and cheese filled. The possibilities are endless!
This is a simple way to combine sourdough and eggs into a 1cup:3egg batter for delicious crepes.
- 6 eggs
- 2 cups fed sourdough starter (fed 8 hours prior to use, doubled and bubbly)
- 1 T milk (Add milk 1 T at a time to thin your batter if necessary)
Feed Starter the night before, or 8 hours before use. Ideally, feed a bit more water than flour for a thinner consistency just for this recipe
Add 6 eggs and 2 cups fed starter to a mixing bowl, whisk well
Whisk in milk 1T at a time if necessary to acheive a runny batter that will spread nicely over the surface of a hot skillet
Heat a 10" cast iron skillet on low, 8" will work too. I've found 12" crepes to be too big to fit on our plates well.
Brown a bit of butter, 1t or so and spread it to coat the surface of the skillet. (You can use multiple skillets to cook more crepes at once)
Ladle about 1/3 cup batter into the hot skillet, tilt and twirl to spread it over the entire surface
Let the crepe cook for 30-60 seconds per side. You'll know it's time to flip when the crepe starts peeling away from the edges of the skillet and lifts without breaking. If it is sticking or breaking, its not ready to flip yet or is too thick.
Let crepes cool on a flat surface, fold, serve filled and rolled or stacked like pancakes
The crepes pictured are filled with from scratch Bavarian creme. But these crepes can be sweet or savory.