Sourdough Crepes
These sourdough crepes are easy to whip up, healthy thanks to the sourdough, and delicious with a variety of toppings!
Print Recipe
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