Sourdough Crêpes

A professional recipe for paper-thin, buttery sourdough crêpes with crispy edges. Use this easy, 4-ingredient recipe to make sweet or savory crêpes!

📝 Ingredients

• 1 cup sourdough discard
• 1 cup whole milk
• 1/4 cup unsalted butter (melted)
• 1/4 teaspoon kosher salt
• unsalted butter
• granulated sugar
• strawberries
• raspberries
• Nutella (or chocolate hazelnut spread)
• heavy cream
• powdered sugar
• vanilla extract

👨‍🍳 Instructions

1. 1--- Prepare the Crêpe Batter ---
2. 2In a medium bowl or blender, whisk together the sourdough starter, salt, and milk until smooth.
3. 3Slowly add the melted butter while whisking continuously. The batter will be very liquid. Thick batter makes thick crêpes.
4. 4--- Cook the Crêpes ---
5. 5Preheat the pan. Place a crêpe pan or nonstick skillet over medium heat. Let it preheat slowly – rushing this step leads to uneven cooking.
6. 6Using a fork, stab a piece of butter and quickly butter the pan. You only need to do this for the first crêpe.
7. 7Pour in a ladle (just shy of 4 ounces) into the center of the pan with one hand while simultaneously swirling the pan with the other hand to evenly distribute the batter around the pan.
8. 8Cook over medium-low heat on the first side until the edges begin to brown, and you can see golden-brown spots showing through near the center.
9. 9Slide the spatula underneath the center of the crêpe and flip it over like a pancake. If it folds, gently unfold it. If you flip too early and it's still pale, flip it back and cook longer. Don't stress!
10. 10Continue cooking on the second side for an additional 1-2 minutes. The crêpe is technically cooked before you flip, so this side goes faster.
11. 11Remove the crêpe to a wire rack to cool, or add toppings and serve warm! Repeat with the remaining batter, stacking the crêpes once they cool completely.
12. 12--- For Butter Sugar Crêpes (serve hot): ---
13. 13After flipping the crêpe, rub a bit of butter over the surface, sprinkle half with about 1 teaspoon of granulated sugar, fold in half, cook an additional minute, then fold in half once more. Serve immediately.
14. 14--- For Nutella Crêpes (serve warm or cool): ---
15. 15Spread half the crêpe with Nutella or chocolate hazelnut spread, fold in half, then fold in half again.
16. 16--- For Berries and Cream Crêpes (must be cool): ---
17. 17Toss 2 cups chopped strawberries and other berries with ¼ cup granulated sugar and a squeeze of lemon. Cover and refrigerate for up to 3 days. Whisk heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread cream on half the crêpe, top with macerated berries, fold in half, then fold again.