If you’ve ever been faced with the moral dilemma of tossing your sourdough discard, say no more—I’ve got a solution that’s foolproof, insanely delicious, and practically transforms your “leftovers” into edible art: sourdough discard crepes.
Now, I’ll be honest with you. As a sourdough enthusiast and self-proclaimed anti-food-waste vigilante (okay, maybe not quite that dramatic), I couldn’t bear seeing sourdough discard go to waste. Bread loaves and pizza crusts are amazing, sure—but sometimes I’m in the mood for something lighter, quicker, and a little bit fancy. That’s where these crepes come in.
Think of sourdough discard crepes as the culinary lovechild of tangy sourdough pancakes and elegant French crepes. They’re thin, lacy, and soft, with just a whisper of that signature sourdough flavor. Whether you’re whipping them up for Sunday brunch or as a decadent dessert with Nutella and strawberries, trust me: these crepes are going to be your new favorite way to use sourdough discard.
Why Crepes Are the Best Use for Sourdough Discard
Before we dive into the recipe, let’s take a second to appreciate why making sourdough discard crepes is a game-changer:
1. Quick and Easy
Unlike bread or cinnamon rolls, there’s no need to wait for hours of proofing or complex kneading. You’ll go from mixing your discard to hot crepes in less than 30 minutes.
2. Budget-Friendly
Your sourdough discard is free, right? Add a bit of milk, eggs, and flour—all pantry staples—and you’re in business. Fancy flavor, minimal cost.
3. Customizable
Crepes are a blank canvas. Whether you want something sweet (think powdered sugar, berries, or Nutella) or savory (ham and cheese, anyone?), sourdough discard crepes open up so many possibilities.
What is Sourdough Discard, Anyway?
If you’re new to sourdough baking, let me explain the magic of this ingredient! When you feed your sourdough starter—adding fresh flour and water—you “discard” some of it to maintain the right balance. That leftover bit is full of live cultures, subtle tanginess, and flavor galore.
Instead of throwing it out, you can incorporate it into recipes like sourdough discard crackers, biscuits, pancakes, or—you guessed it—sourdough discard crepes.
Ingredients You’ll Need for Sourdough Discard Crepes
Crepe Batter:
- 1 cup (240ml) sourdough discard (unfed is fine!)
- 1/2 cup (120ml) milk (dairy or plant-based will work!)
- 2 large eggs
- 1/2 cup (60g) all-purpose flour
- 1 tbsp sugar (optional for sweet crepes; omit for savory)
- A pinch of salt
- 1 tbsp melted butter or oil (for the batter)
For Cooking:
- Butter or neutral oil (for greasing the pan)
Optional Toppings and Fillings
Here’s where the fun really begins! Some of my favorite options include:
Sweet Options
- Fresh fruit: sliced bananas, strawberries, or blueberries
- A drizzle of honey, maple syrup, or chocolate sauce
- A dusting of powdered sugar (because life is better with a little extra sweetness)
- Whipped cream or a scoop of vanilla ice cream
Savory Options
- Ham and gruyere cheese (classic!)
- Sautéed spinach and mushrooms with a sprinkle of feta
- Smoked salmon with cream cheese and dill
The Tools You’ll Need
You don’t have to be Julia Child to make fantastic crepes, but a few kitchen essentials help:
- A non-stick pan (8–10 inches wide is perfect for crepes)
- A whisk or blender (to get that batter smooth and lump-free)
- A ladle (to evenly pour batter into the pan)
- A spatula (for flipping crepes like a pro)
How to Make Sourdough Discard Crepes
- Make the Batter
In a large mixing bowl, whisk together the eggs, sourdough discard, and milk until smooth. Gradually add the flour, sugar, and salt while whisking, avoiding lumps. Lastly, stir in the melted butter. The batter should be thin and pourable—if it’s too thick, add a splash of milk.
(Pro tip: Let the batter rest for 15 minutes for even better results—it allows the gluten to relax and makes the crepes even softer.)
- Heat the Pan
Preheat your non-stick skillet over medium heat. Add a small pat of butter or a drizzle of neutral oil, just enough to lightly coat the pan.
- Cooking Your Crepes
Ladle about 1/4 cup of batter into the center of the pan. QUICKLY swirl the pan around to spread the batter into a thin, even circle. This part takes a little practice, but don’t stress—it’ll still taste amazing!
Cook for about 1–2 minutes until the edges start to lift. Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute. Stack finished crepes on a plate and cover them with a clean towel to keep them warm.
- Serve and Devour
Pile on your favorite toppings, roll or fold the crepes into your preferred shape, and tuck in.
More Ways to Use Sourdough Discard in the Kitchen
Once you’re hooked on sourdough discard recipes, you’ll want to experiment more. Here are some other creative ways to use up that leftover starter:
- Sourdough Discard Cinnamon Bread: A sweet, swirled quick bread that tastes like the inside of a cinnamon roll. Read the recipe here.
- Sourdough Discard Pita Bread: Fluffy pockets of heaven, perfect for stuffing with falafel or veggies.
- Sourdough Discard Crackers: Crispy, tangy crackers that are amazing with hummus or cheese.
- Sourdough Discard Pancakes: A fluffier, thicker cousin of the crepe.
Tips for Perfect Sourdough Discard Crepes
- Don’t Overthink the Flip: If it tears or wrinkles, just roll with it—literally. Fold it up, add your fillings, and no one will know.
- Adjust the Batter Consistency: Thinner batter = thinner crepes. Add milk a tablespoon at a time if necessary.
- Make Ahead and Reheat: Crepes keep well in the fridge; just reheat them in the pan.
Nutrition Info (Per Crepe, Without Toppings)
- Calories: 120
- Protein: 4g
- Carbs: 15g
- Fat: 4g
Final Thoughts on Sourdough Discard Crepes
You’ll never look at sourdough discard the same way again. These sourdough discard crepes are quick, endlessly versatile, and straight-up delicious—whether you’re satisfying a sweet tooth or craving something savory.
So next time you’re feeding your sourdough starter, don’t toss that discard. Make these beautiful crepes and level up your brunch game. Need more inspiration? Check out this guide to creative ways to use sourdough discard from King Arthur Baking.
And if you happen to make extras, tag me on Instagram—I’d love to see how you top them!
Print
Sourdough Discard Crepe
- Total Time: 25 minutes
- Yield: 8–10 crepes 1x
Ingredients
Crepe Batter:
- 1 cup (240ml) sourdough discard (unfed is fine!)
- 1/2 cup (120ml) milk (dairy or plant-based will work!)
- 2 large eggs
- 1/2 cup (60g) all-purpose flour
- 1 tbsp sugar (optional for sweet crepes; omit for savory)
- A pinch of salt
- 1 tbsp melted butter or oil (for the batter)
For Cooking:
- Butter or neutral oil (for greasing the pan)
Sweet Options
- Fresh fruit: sliced bananas, strawberries, or blueberries
- A drizzle of honey, maple syrup, or chocolate sauce
- A dusting of powdered sugar (because life is better with a little extra sweetness)
- Whipped cream or a scoop of vanilla ice cream
Savory Options
- Ham and gruyere cheese (classic!)
- Sautéed spinach and mushrooms with a sprinkle of feta
- Smoked salmon with cream cheese and dill
Instructions
- Cooking Your Crepes: Ladle about 1/4 cup of batter into the center of the pan. QUICKLY swirl the pan around to spread the batter into a thin, even circle. This part takes a little practice, but don’t stress—it’ll still taste amazing! Cook for about 1–2 minutes until the edges start to lift. Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute. Stack finished crepes on a plate and cover them with a clean towel to keep them warm.
- Heat the Pan: Preheat your non-stick skillet over medium heat. Add a small pat of butter or a drizzle of neutral oil, just enough to lightly coat the pan.
- Cooking Your Crepes: Ladle about 1/4 cup of batter into the center of the pan. QUICKLY swirl the pan around to spread the batter into a thin, even circle. This part takes a little practice, but don’t stress—it’ll still taste amazing! Cook for about 1–2 minutes until the edges start to lift. Flip the crepe gently with a spatula and cook for another 30 seconds to 1 minute. Stack finished crepes on a plate and cover them with a clean towel to keep them warm.
- Serve and Devour: Pile on your favorite toppings, roll or fold the crepes into your preferred shape, and tuck in.
- Prep Time: 5
- Cook Time: 20
Nutrition
- Calories: 70-90
- Sugar: 1-2g
- Fat: 3-4g
- Saturated Fat: 1g
- Carbohydrates: 8-10g
- Protein: 2-3g
- Cholesterol: 25-35mg
Keywords: Sourdough Discard Crepe
