Easy and Simple Sourdough Discard Crepes

Easy and simple sourdough discard crepes. All of the good stuff, no extra fluff or junk. You’re going to love this versatile and healthy sourdough breakfast recipe.

Anyone who knows me personally knows that I absolutely LOVE crepes. Having brunch or breakfast at least once a month at my favorite crepe shop is a must. This love for crepes started when I was in 5th grade and has a French best friend, whose parents made crepes for dessert after dinner.

Fast forward to adulthood. A town close by opens up a crepe & coffee shop with out of this world good crepes and coffee. And this childhood dessert pops back up in my mind. So here I am doing my thing whipping up sourdough crepes for breakfast.

These simple sourdough discard crepes are the best! You can enjoy them savory or sweet. With eggs and cheese and bacon or Nutella and fresh fruit with whip. I crave them every week. And I think you’re going to like them just as much.

Ingredients for Simple Sourdough Discard Crepes

The fun thing about crepes is the endless list of toppings, fillings, and add ins you can customize with. That one reason why I fell in love with my local crepe shop. Ordering from there showed me that crepes can be enjoyed as a savory dish just as much as a sweet dish.

These simple sourdough discard crepes have the added benefit of using all sourdough starter. So need an idea for something to make with your extra discard?

In this post, I’m going to be giving you ingredients for savory or sweet sourdough crepes. The variations are very small, but make a difference complementing what you’re serving up.

Savory Simple Sourdough Discard Crepes

Savory sourdough crepes are a good base for topping and fillings like breakfast meats, ham, shredded chicken, cheeses, garden greens, and dressings. Base ingredients in a savory sourdough crepe are:

• 2 Cups of sourdough Discard
• 4 Eggs
• 1 Tsp Salt
• 4 Tbsp Butter
• 3/4 Cups of Whole Milk

Sweet Simple Sourdough Discard Crepes

Whereas savory sourdough crepes are meant to compliment savory and salty add ins, sweet sourdough crepes are meant to compliment sweet and fruity fillings and toppings.

Not much changes, just the addition of vanilla extract, sugar, and adding a little less salt.

• 2 Cups of Sourdough Discard
• 4 Eggs
• 1/2 Tsp Salt
• 4 Tbsp Butter
• 1 Tsp Vanilla Extract
• 1 1/2 Tbsp Cane Sugar or Honey / Maple Syrup
• 3/4 Cups of Whole Milk

Directions

Crepes are very easy to make once you get the hang of them. The secret is to keep your pan really hot and to move quickly in spreading the batter once it hits the pan.

Start by heating a flat circular pan on the stove. I will be linking my favorite cast iron pan for this at the bottom of this post. You want to turn the heat on to a medium range.

To make your sourdough crepe batter, simply mix all ingredients in a large batter bowl. Make sure to thoroughly stir the batter so you don’t have any random chunks. It doesn’t make for a pretty crepe if you have random chunks of unmixed ingredients.

Some people like to run their crepe batter through a blender, but I find it unnecessary with sourdough crepes, because the flour has been presoaked with the starter.

When your pan is nice and hot, (You should be able to lightly touch it and instantly feel the heat) go ahead and ladle about 1/2 cup of batter onto the pan. Once it hits the pan though, be ready to immediately pick the pan up and swirl the batter around the pan until it covers the whole circumference.

Using a spoon helps with this as well. Kind of similar to spreading pizza sauce on a crust.

Let that cook for about 2 minutes, until you see that the crepe looks solid and shiny. Once you see that, give the crepe a flip. I do this by quickly grabbing it by the edge and flipping, but you could always use a fork or spatula.

You’ll know it’s done when you start to see slight browning . At that point, move your crepe to a plate to cool.

Best Ways to Fold Crepes

Crepes can be folded a bunch of different ways. My two favorite ways to fold crepes are either rolling them or by folding them in fourths.

To roll a crepe, simply spread or spoon your filling of choice in the center of the crepe, and roll it like a fruit rollup.

To fold crepes, spread or spoon your filling on one half of the crepe and then fold it half so that it looks like a half circle. Then, fold it in half again.

A third option is to add your filling the the middle, like you would with the rolling method and then take each side of the crepe and fold it over to the center. Kind of like a burrito, only you’re not tucking the ends.

These simple crepes are one of my most favorite ways to use up sourdough discard. I hope you enojy them as much as I do.

Crepe Making Supplies

Batter Bowl

10.5 Inch Cast Iron Griddle

Ladle

Other Sourdough Discard Breakfast Recipes

Sourdough Discard Dutch Baby

Sourdough Discard Pancakes