Easy sourdough crepe recipe (made with discard)

Forget making sourdough discard pancakes! This sourdough crepe recipe makes thin, french-style pancakes with crispy edges without a crepe pan. You will just need simple ingredients and a cast iron skillet to make these delicious homemade crepes. 

Most people I know love to find a delicious recipe to use their leftover sourdough starter when they are trying to make an active starter for a recipe. These thin french crepes are one such recipe to put that sourdough discard to good use and make an easy breakfast! If you do not have a sourdough starter, learn how to make one here.

These sourdough discard crepes are a delicious way to get my kids to eat something more savory even when they are over eggs and I do not want them having sweets first thing in the morning. But, these are also a great treat for kiddos when we make them the “sweet” way with powdered sugar, fruit, and nutella! Plus, there is no kneading or waiting for the grains to ferment here. 

Why make sourdough recipes?

When you use a sourdough starter, you are fermenting your grains. Since the natural yeast is digesting the grain for you, it makes it easier for you to digest. It also helps to break down phytic acid, which may “steal” nutrients from you. When you decrease the amount of phytic acid in your food, you allow nutrients to be more readily available for your body to absorb. 

This is a great way to get your feet wet and begin using your sourdough starter. I find basic recipes are the best way to learn a new skill and sourdough is no different. 

Tips

• Instead of letting my batter ferment, I just use my sourdough starter discard. This is a great way to use a hefty amount of discard while also feeding your starter! 
• If you are looking to make sweet crepes, feel free to add ½ teaspoon vanilla extract to your batter.
• You can use a non-stick skillet, but we have really gone away from them for health purposes. Just make sure you are using lard or tallow to oil your cast iron pan each time you use it and you will get a nice, non stick cast iron! Just get about ¼ tsp of your fat choice and rub it all around a warm (not hot!) cast iron skillet with a paper towel.
• Remember, you are trying to make a very thin pancake! Do not over pour your cup of batter or it will be too thick.
• Make sure to mix well! I have seen some use an immersion blender or their blender to ensure the batter is nice and smooth. I haven’t had an issue with this recipe and lumps though.
• Ensure the first side of your crepe is fully cooked before flipping or it will break. I like to use a large spatula to help support it as I flip it too.
• If you are not planning to eat your crepes right away, place them in a baking dish and put it in your oven on the lowest temperature it will go (usually 175-200*f).

How to store your leftover crepes

You can also double this recipe if you would like and freeze the leftover crepes for later. Since these tender crepes may rip easily, separating them with wax or parchment paper in between each one may help prevent them from freezing together. Then, put them into an airtight bag. Thaw your crepes and be gentle as you pull them apart. 

Like wise, if you are looking to keep the leftovers for a shorter time, place them into an airtight container and place them in your fridge then reheat on a skillet if you want them warm. 

Delicious fillings to use

With crepes, your choice of fillings leaves plenty of room for success; it’s hard to go wrong! These are great crepes to add savory toppings or to make them into more of a dessert! 

• For savory crepes consider:
  • Bacon, eggs, and cheese
  • ham and cheese
  • Spinach and feta
  • Peanut butter and banana
  • Ricotta and honey
  • blended cottage cheese and herbs 
  • nutella and sliced almonds
• For sweet crepes consider:
  • fresh berries, maple syrup, whipped cream
  • cinnamon apples with brown sugar
  • nutella and bananas
  • chocolate chips and strawberries
  • raspberries and white chocolate 
  • marshmallows, chocolate chips, and graham crumbs

How to make this sourdough crepe recipe

When you go to make these, just be aware the first crepe may not turn out as you were hoping it would. That’s okay! It will help you adjust the heat and figure out the motion you will need to get the batter to make these thin pancakes.

1. In a medium bowl, mix together your ingredients. This will form a thin batter.
2. Let your batter rest.
3. Heat your cast-iron skillet or non-stick pan over medium heat. 
4. Use a little butter, coconut oil, lard, or spray oil to oil the bottom of the pan.
5. Pour the sourdough crepe batter so it forms a thin layer on the bottom of your pan. In my 9 inch cast iron skillet, I use about ¼ cup of the batter to achieve this. 
6. Quickly, take a spatula or ladle (if using one) and move the batter in a circular motion to make it even and thin.
7. Allow to cook for a 1-2 minutes, as the bottom edges of the crepe are beginning to brown. 
8. When the first side is all cooked and you’re able to flip it in one piece without breaking it, flip it.
9. Cook the second side for an additional 1-2 minutes or until it’s a slight golden brown.

Other sourdough recipes from the blog:

• Sourdough pumpkin waffles
• Sourdough buns
• Sourdough discard tortillas

Save this for later

Now is the time to get flippin’ and mix these up. Try this sourdough crepe recipe today with your family. Explore the endless filling possibilities (one of my favorite things about them!) and share your delicious creations with me in the comments below! Happy crepe-making!