Ingredients
Scale
- 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)
Instructions
- 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).
- 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.
- Melt that butter: Stir in the melted butter. Trust me, this step gives your crepes that buttery richness we all love.
- 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.
- 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!)
- 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.
- Repeat: Keep going until you use up all the batter—this recipe makes about 10-12 crepes, depending on your pan size.
Notes
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
- Prep Time: 5
- Cook Time: 20
Nutrition
- Serving Size: Per Crepe
- Calories: 70-90
- Sugar: 1--2g
- Sodium: 50-80mg
- Fat: 3-4g
- Carbohydrates: 8-10g
- Fiber: 0-1g
- Protein: 3-4g
- Cholesterol: 25-35mg