Ingredients
Scale
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