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.
ServeServe 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.
