Sourdough Crepes
Thin, lacy and golden at the edges, sourdough crepes are one of the best uses for leftover starter. The discard gives the batter a soft, slightly tangy flavor that makes them taste richer than regular crepes. They’re tender enough to roll around a spoonful of chocolate spread and sturdy enough to fold into quarters. Once you get the rhythm of the pan, a whole stack takes less than 30 minutes.
Why Sourdough Makes Crepes Better
Plain crepe batter is simple: flour, milk, eggs and a little fat. Sourdough adds something extra. The natural acidity of the starter brings a gentle tang that balances sweet fillings like chocolate, caramel and berries, and it tastes just as good with savory fillings like ham and cheese. The fermented flour in the starter also makes the crepes noticeably tender, with a soft, slightly chewy bite. And because this recipe uses discard, you use up starter you would otherwise throw away, so nothing goes to waste.
Why Crepes Are Trickier Than They Look
Crepes look easy, but they punish small mistakes. If the batter is too thick, you get pancakes. If it’s too thin, the crepes tear when you flip them. If the pan is too cool, the crepes turn pale and rubbery, and if it’s too hot, the batter sets before you can swirl it into a thin circle. The recipe below solves this with a batter about as thick as pouring cream and a resting period that lets the flour hydrate fully. The rest also relaxes the batter, which is what stops the crepes from tearing. The first crepe is often a test, so don’t be discouraged if it’s uneven.
Ingredients (Makes 10 to 12 Crepes)
For the batter:
- 1 cup (240 g) sourdough starter or discard, 100% hydration
- 3 large eggs
- 1¼ cups (300 ml) whole milk, plus a splash more if needed
- ¾ cup (95 g) all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt
- 3 tablespoons (45 g) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
For cooking and serving:
- Extra butter for the pan
- Chocolate hazelnut spread, as needed
- Melted chocolate, for drizzling
- Chopped hazelnuts, optional
A note on ingredients: discard straight from the fridge works fine, and so does active starter. Active starter gives a slightly more bubbly batter, while discard gives a tangier, denser one. Whole milk gives the best flavor, but 2% works too. Make sure the melted butter has cooled a little before you add it, or it can cook the eggs.
Step-by-Step Instructions
1. Whisk the wet ingredients. In a large bowl, whisk the eggs until they’re evenly yellow with no streaks of white. Add the sourdough starter, milk and vanilla, and whisk until the starter has fully dissolved into the liquid.
2. Add the dry ingredients. Sift or sprinkle the flour, sugar and salt over the wet mixture. Whisk from the center outward until the batter is smooth. Small lumps will disappear during the rest, but try to break up any large ones now.
3. Add the butter. Pour in the cooled melted butter while whisking. The fat in the batter is what lets you cook crepes in a lightly greased pan without them sticking.
4. Check the consistency. The batter should be thin and pourable, about the thickness of heavy cream. It should coat the back of a spoon in a thin layer and run off easily. If it feels thick like pancake batter, whisk in milk one tablespoon at a time until it flows freely.
5. Rest the batter. Cover the bowl and let it rest for 30 minutes at room temperature, or refrigerate it for up to 24 hours. The longer rest gives a more pronounced sourdough flavor and a more tender crepe. If the batter has thickened after resting, loosen it with a splash of milk and stir gently.
6. Heat the pan. Place a non-stick skillet or crepe pan, 8 to 10 inches (20 to 25 cm) across, over medium heat. Let it heat for a couple of minutes, then rub it lightly with a little butter. The pan is ready when a drop of batter sizzles gently on contact. If it smokes or the butter browns instantly, lower the heat.
7. Pour and swirl. Hold the pan off the heat and pour in about ¼ cup (60 ml) of batter. Immediately tilt and rotate the pan so the batter spreads into a thin, even circle. Do this quickly, because the batter starts to set right away. Return the pan to the heat.
8. Cook the first side. Cook for 60 to 90 seconds, until the surface looks matte rather than wet, the edges turn golden and begin to lift, and small brown spots appear on the underside. Slide a thin spatula under the edge to check. You want a light golden color, not deep brown.
9. Flip and finish. Lift the edge with the spatula, grab it gently with your fingers or flip it in one confident motion, and cook the second side for 20 to 30 seconds. This side needs much less time and will only have a few pale spots. Slide the crepe onto a plate.
10. Repeat and stack. Continue with the remaining batter, buttering the pan lightly every second or third crepe. Stack the finished crepes on the plate and cover loosely with a clean towel so they stay soft and pliable. Stir the batter now and then, since the flour settles as it sits.
Filling, Rolling and Serving
For rolled crepes like the ones in your photo, spread a thin layer of chocolate hazelnut spread over each warm crepe, leaving a small border around the edge. Roll it up tightly from one side, then cut the roll in half if you like. Arrange the rolls seam-side down on a plate, drizzle with melted chocolate and finish with chopped hazelnuts. Fill the crepes while they’re still warm so the spread softens and spreads easily.
For a simple fold, spread the filling on half the crepe, fold it in half, then in half again into a triangle. Dust with powdered sugar or add a squeeze of lemon. Sweet crepes also pair well with sliced bananas, strawberries, whipped cream, jam or maple syrup.
Savory Variation
To make savory crepes, leave out the sugar and vanilla. Fill them with ham and Swiss cheese, sautéed mushrooms, spinach and feta, or scrambled eggs. Fold them into quarters and warm them in a skillet for a minute so the cheese melts.
Tips for Success
A few small habits make a big difference. Don’t skip the rest, since it’s the easiest way to avoid torn crepes. Keep the heat at medium and adjust as you go, because the first crepe always tells you whether the pan is too hot or too cool. Use a non-stick pan if you have one, and use only a little butter, since too much makes the crepes greasy and prevents the batter from spreading thin.
Measure the batter for each crepe with a ¼ cup measure or small ladle so they all come out the same size. If a crepe tears, don’t worry, because it will still taste good once it’s rolled and filled. If the batter keeps tearing, it may be too thick, so thin it with a little milk. If the edges crack and dry out, the pan is too hot.
Finally, keep the finished crepes covered. Crepes dry out quickly on an open plate, and the trapped steam under a towel keeps them soft.
Storage and Reheating
Cooked crepes keep well. Stack them with a small piece of parchment between each one, wrap them tightly, and refrigerate for up to 3 days. For longer storage, freeze the stacked crepes in a freezer bag for up to 2 months and thaw them overnight in the refrigerator. The batter itself keeps in the refrigerator for up to 24 hours, so you can mix it the night before and cook fresh crepes in the morning.
To reheat, warm each crepe in a dry skillet over medium-low heat for about 20 seconds per side. You can also cover a stack with a slightly damp paper towel and microwave it for 20 to 30 seconds. Both methods bring back the soft, fresh texture. Fill them just before serving so they don’t turn soggy.
