Easy Sourdough Crepes - Just Starter and Eggs
Tender, delicate sourdough crepes made with just 2 ingredients—sourdough starter and eggs. No long fermentation required.
Servings: 8 crepes
Calories: 272kcal
Equipment
- 10 Inch Cast Iron Skillet
Ingredients
Sourdough Crepes
- 6 eggs 300 grams
- 2 cups sourdough starter 450 grams active or discard works
- 2 tablespoons butter for greasing skillet
Cream Cheese Filling (optional)
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cream or milk, as needed for consistency
Instructions
- 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.
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.
Nutrition
Serving: 1crepe | Calories: 272kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 160mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 702IU | Vitamin C: 0.02mg | Calcium: 49mg | Iron: 1mg
