Sourdough Crepes

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These thin pancakes with crispy edges make a delicious start to the day with little effort. Sourdough crepes are one of our favorite breakfasts, especially when topped with fresh berries and homemade whipped cream.

Sourdough crepes on a plate

It’s always nice to have another easy breakfast recipe to have on hand when you’re not sure what to make in the morning. Pancakes, waffles, eggs, and biscuits are always popular and so are these sourdough crepes.

Crepes are very thin pancakes with a slightly sweet taste. They’re quick to whip up and cook for the family and this sourdough version makes them healthier.

I like to feed my sourdough starter the night before so it’s ready to go in the morning.

mothered in your favorite breakfast toppings, they’re a delicious way to start the day all on their own. Or add some fruit or an egg on the side and you’ll be all set.

Sourdough crepes on a plate with raspberries

Ingredients for Sourdough Crepes

  • Sourdough starter-Fed the night before so it’s nice and bubbly in the morning. Learn how to make your own starter here.
  • Whole milk-We use raw milk from our dairy cows.
  • Eggs-I prefer to bake with duck eggs so if you don’t have ducks, try checking your local feed store or farmer’s market for some! Chicken eggs work as well.
  • Melted butterHomemade butter is so delicious, and easy to make! If you’re using store-bought butter, either salted or unsalted is fine.
  • Honey-We use honey from our own bees. If you don’t have bees of your own, find a source for local, raw honey if able.
  • VanillaHomemade vanilla is easy to make!
  • Salt
  • Additional butter– For greasing the pan.
Ingredients for crepes-eggs, vanilla, milk, sourdough, honey

Tools You Will Need

  • Blender-You can mix the batter by hand in a bowl but I have found a blender to be much quicker. It also mixes this thin batter really well so it’s nice and smooth when you pour it.
  • Measuring cups and spoons
  • Frying pan-We received a special crepe pan years ago as a gift and it works great. We make crepes a lot so it’s definitely handy to have! If you don’t have a crepe pan, a regular frying pan will work as well. Just be sure to butter it well!
  • Spatula-We have a wooden crepe spatula that is nice for spreading and flipping crepes. Also not a necessity but nice to have! A regular spatula will work just fine.

How to Make Crepes

Feed your sourdough starter the night before so that it’s fairly bubbly in the morning. After you have measured the starter for this recipe, feed your starter and return it to the fridge if you’re not going to be using it again right away.

Combine sourdough starter, milk, eggs, melted butter, honey, vanilla, and salt in the pitcher of a blender and blend until smooth. If not using a blender, combine ingredients into a large mixing bowl and whisk well until smooth.

Heat frying pan on medium-high heat.

A blender of crepe batter

Using a 1/4 cup measuring cup, pour 1/4 cup of the batter onto the center of the pan once it’s heated up.

Hold the handle of the pan and gently swirl the pan around to spread the batter into a large circle and as thin as possible.

A measuring cup pouring batter onto a pan

Allow to cook for about 2 to 3 minutes on the first side. Bubbles will begin to form on the top side when it’s ready to flip.

A crepe cooking on a pan

Carefully flip the crepe. If it doesn’t easily lift off the pan, allow to continue cooking on the first side for another 30 seconds to a minute and then try again.

Make sure it’s spread out nicely on the second side and cook for another 1 to 2 minutes until done.

A crepe cooking on a pan on the stove

Remove from the pan to a plate and either fold it up or roll it up for serving.

Repeat with the remaining batter.

This recipe makes 12 crepes, perfect for a family of 6 to have 2 each. Or if it’s just the girls and I, we indulge and have 3 each!

Sourdough crepes

How to Serve Sourdough Crepes

There are so many topping options for sourdough crepes. Similar to pancakes and waffles, choose your favorite!

  • Plain-Or with a little butter. These are delicious all on their own!
  • Fresh fruit-Sprinkle some fresh berries on top for a healthy and filling addition.
  • Quick berry sauce
  • Homemade whipped cream-Very easy to whip up! Just pour a cup or so of heavy cream in a stand mixer fitted with the whisk attachment. Add a little drizzle of pure maple syrup and an even smaller drizzle of vanilla. Whip on high speed for a few minutes and that’s it! A spoonful of the along with some fruit or berry sauce is extra delicious.
  • Pure maple syrup-Top with a drizzle of syrup on it’s own or with some fresh berries.
  • Cinnamon sugar-Buttered and sprinkled with a few dashes of cinnamon sugar is another tasty option!
  • Sausage and eggs-Crepes don’t just have to be enjoyed sweet, you can make them savory too! Use as a base and top with eggs and your favorite breakfast meat (ground sauce, bacon, or chopped ham) to make a heartier meal.
Sourdough crepes on a plate with raspberries

Store any leftover crepes in an airtight container in the fridge for up to 5 days. I like to fold them up or roll them up before placing them in a glass storage container. They’re less likely to stick together that way than if they’re stacked up flat.

You can also freeze crepes, if you decide to make an extra-large batch for another time.

Reheat in the microwave for only 10 to 15 seconds, adding an extra 10 seconds as needed. Or in a 350 degree oven on a sheet pan for 5 to 10 minutes or until warm. Kids don’t mind enjoying these leftover cold, however!

Sourdough crepes on a plate

Sourdough crepes are a favorite breakfast in our house! They’re easy to pull together, healthy thanks to the sourdough, and delicious no matter what toppings we have on hand. I think your family will agree!

Sourdough Crepes

These sourdough crepes are easy to whip up, healthy thanks to the sourdough, and delicious with a variety of toppings!
Print Recipe
Sourdough crepes
Prep Time:5 mins
Cook Time:3 mins
Total Time:40 mins

Equipment

  • Blender
  • Measuring cups and spoons
  • Frying pan (or crepe pan)
  • Spatula

Ingredients

  • 1 1/2 cups Sourdough starter
  • 1/2 cup Whole milk
  • 2 Eggs
  • 2 tbsp Butter, melted
  • 1 tbsp Honey
  • 1 tsp Vanilla
  • 1/2 tsp Salt
  • Additional butter for greasing pan

Instructions

  • Feed your sourdough starter the night before so it's bubbly in the moring.
  • Combine the sourdough starter, milk, eggs, melted butter, honey, vanilla and salt in the blender and blend until smooth. (If not using a blender, mix well in a large mixing bowl with a whisk.)
  • Heat the frying pan or crepe pan over medium-high heat.
  • Pour 1/4 cup of batter at a time into the center of the pan. Gently swirl the pan to spread the batter into a large circle as thin as possible.
  • Cook for 2 to 3 minutes on the first side, until small bubbles form on the top. It should easily lift up from the pan when ready to flip.
  • Gently flip the crepe. Make sure it's spread out nicely on the pan and cook on the second side for 1 to 2 minutes or until done.
  • Remove the crepe onto a plate and either fold or roll up for serving.
  • Repeat with remaining batter, greasing the pan with a little butter for each crepe.
  • Top with your favorite topping including fresh fruit, berry sauce, maple syrup, butter, or whipped cream!

Notes

Store leftover crepes in an airtight container in the fridge for up to 5 days. Reheat in a 350 degree oven on a sheet pan for 5 to 10 minutes or until warm. Or microwave for 10 to 15 seconds per side until warm.
Servings: 12 crepes
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