Sourdough Discard Crepes: A Delicious Way To Use Up Your Starter

Picture this: It’s Sunday morning, coffee’s brewing, and you’re staring into your fridge wondering what to whip up for breakfast. You notice that jar of sourdough starter you’ve been lovingly feeding all week. It’s bubbly, it’s happy—but wait, that discard! You know, the part of the starter you pour out during feedings. Most folks toss it down the sink (painful, right?) or maybe shuffle it into the compost bin.

But hear me out—what if instead of wasting it, you could turn that humble sourdough discard into golden, paper-thin crepes? Yep, sourdough discard crepes are the ultimate “use-it-up” breakfast hack that tastes like a million bucks. Let’s dive into why these crepes are a game changer (spoiler: they’re easier than you think!).

Why I’m Obsessed With Sourdough Discard Crepes

Alright, let’s get personal for a sec. My sourdough journey started in 2020, right in the thick of the pandemic sourdough craze. You know the vibe—overripe bananas on the counter, puzzles everywhere, and literally everyone posting pictures of home-baked loaves on Instagram. I jumped on that train too, and honestly? Sourdough baking quickly became my therapy.

But here’s the thing: no one warned me about the discard situation. My compost bin started to smell like a brewery (gross, I know). I couldn’t bear to toss out so much fermented gold! So, I got creative—pancakes, crackers, waffles. Then, one morning, I tried making crepes out of the discard, and let me tell you, it was love at first bite.

What makes these crepes so special? They have that perfect balance of delicate texture, a slightly tangy flavor, and a versatility that lets you go sweet or savory depending on what mood strikes. Plus, they’re basically foolproof. If you can pour batter into a pan, you can make sourdough discard crepes.

What You’ll Need to Make Sourdough Discard Crepes

Before we get into the nitty-gritty, let’s talk gear and ingredients. Nothing fancy here—just basic stuff you probably already have at home.

Ingredients

• 1 cup sourdough discard (about 240g; at room temperature)
• 3/4 cup milk (180 ml; whole, almond, or oat milk all work fine!)
• 2 large eggs
• 1/2 cup all-purpose flour (60g; feel free to sub spelt or whole wheat flour)
• 1 tablespoon sugar (optional, skip if going savory)
• 1/4 teaspoon salt
• 2 tablespoons melted butter (plus more for greasing the pan)

Tools

• A non-stick skillet or crepe pan (8-10 inches works best)
• A whisk or hand mixer (to make that batter super smooth)
• A rubber spatula (crucial for flipping without tearing)
• A ladle or measuring cup (for consistent batter portions)
• A thin spatula or offset turner

How To Make Sourdough Discard Crepes

Let’s get cooking. Don’t worry—there’s no fancy flipping technique required. You’ve got this!

1. Whisk the wet stuff: In a large mixing bowl, whisk together your sourdough discard, milk, and eggs. You want this mixture to look smooth and slightly frothy (pro tip: let your discard come to room temp first so it blends easier).

2. Add the dry bits: Sprinkle in the flour, sugar (if using), and salt. Stir until the batter is nice and lump-free. It should have a consistency similar to heavy cream. If it feels thick, add a splash more milk.

3. Melt that butter: Stir in the melted butter. Trust me, this step gives your crepes that buttery richness we all love.

4. Warm the pan: Heat your non-stick skillet over medium heat. Add a tiny bit of butter and swirl it around. When the butter starts to sizzle, you’re ready to go.

5. Pour the batter: Ladle about 1/4 cup of batter onto the hot pan. Swirl the pan immediately to spread the batter into a thin, even layer. (Tip: Act fast—it sets quickly!)

6. Cook & flip: Cook for about 1-2 minutes until the edges look dry and start curling up slightly. Gently flip the crepe with a spatula. Cook 30 seconds more on the other side and transfer to a plate.

7. Repeat: Keep going until you use up all the batter—this recipe makes about 10-12 crepes, depending on your pan size.

Sweet or Savory? The Endless Possibilities

Here’s where the fun starts. I’ll be honest, I’ve gone on some wild crepe-filling adventures, and I have no regrets.

Sweet Ideas

• A classic combo: Nutella and sliced bananas.
• Go French: A squeeze of lemon juice and powdered sugar.
• Berry bliss: Fresh berries, whipped cream, and a drizzle of honey.

Savory Ideas

• Breakfast vibes: Scrambled eggs, crispy bacon, and cheddar cheese.
• Mediterranean feast: Hummus, roasted veggies, and feta.
• Cheesy-goodness: A simple melty combo of Gruyère and ham.

And here’s a pro tip: Stack leftover crepes between parchment paper and freeze them. They reheat beautifully in a pan or microwave—perfect when you’re craving a quick snack or dessert.

FAQs You’re Probably Thinking About

Sourdough pancakes

Pancakes and crepes are distant cousins. If you want fluffier, cake-like textures, sourdough pancakes are your jam. They use baking powder or soda for leavening, while crepes are thinner and rely on eggs for structure.

Sourdough Dutch Baby

Oh man, this one’s a showstopper. A sourdough Dutch Baby is like a giant puffed-up pancake baked in the oven. It shares that tangy sourdough flavor but takes minimal effort since no flipping is involved.

Sourdough cinnamon rolls

For bakers with a sweet tooth, sourdough cinnamon rolls are the way to go. They take more time (hello, proofing), but the payoff is soft, pillowy rolls with a perfect swirl of cinnamon sugar.

Wrapping It Up

Alright, if you’re still on the fence about trying sourdough discard crepes, here’s your sign: Do it. They’re simple, delicious, and a fantastic way to stretch your sourdough game. Plus, they save you from wasting any part of your starter.

So the next time you feed your sourdough baby, don’t just pour out the discard without a second thought. Grab a skillet, whip up some crepes, and let your breakfast game shine. And hey—tag me when you do because I wanna see those golden rounds of perfection!

Happy crepe-making, friends! 🥞