These easy sourdough discard crepes have become one of our family’s favorite breakfasts. Sourdough crepes are like very thin pancakes. They are usually rolled up with a filling inside and a sweet or savory topping. Made with only five simple ingredients, these healthy and delicious sourdough crepes are perfect for an everyday breakfast or a special occasion. We like to fill our crepes with a simple cream cheese filling and top them with strawberries and homemade whipped cream. They are delicious with other kinds of fruit toppings as well. This is a breakfast treat your whole family will enjoy.

We love simple and easy breakfasts at our house. Sourdough french toast, instant pot yogurt, or strawberry cheesecake sweet rolls are some of our favorites.

These tender crepes are great because they use up sourdough discard and eggs. This is one reason we make this recipe so much in the spring and summer. They’re also delicious topped with fresh fruit, making them the perfect summertime treat. We like them so well, that sometimes we even make them for supper. And they are often requested for breakfasts on my kids birthdays.

Why You’ll Love These Homemade Crepes

Fast and easy – similar to sourdough pancakes, this recipe is fast and easy to make
Simple ingredients – you will most likely have all of the ingredients for this simple recipe in your pantry
Uses Up Extra Discard – this recipe is a delicious way to use up extra discard
Healthy – There is no need to let the batter ferment, because there is no extra flour added to this recipe. The sourdough discard is already fully fermented.
Lots Of Filling Options – the filling options for crepes are endless. Everything from sweet to savory crepes, the sky is the limit.
Delicious – the tangy taste of the sourdough along with the creamy buttermilk give these crepes a delicious flavor. Once you try these crepes, you won’t need to search for another recipe.

cream cheese stuffed strawberry sourdough crepes

What is sourdough discard?

Sourdough starter discard is fermented flour and water that has to be removed or discarded from your sourdough starter before you can feed your starter more flour and water. It should never actually be thrown out (or discarded) though, because it can be used in hundreds of different recipes. I always try to keep a fair amount of sourdough discard in a jar in my refrigerator. That way anytime I want to make these sourdough discard crepes or any other discard recipe, I can do so quickly. Most recipes that call for sourdough discard rely on something else to actually “raise” the end product if applicable. In this case, we’re using baking powder and baking soda as the leavening agent to make light and fluffy crepes.

What are the health benefits of sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

Learn how to make your own homemade sourdough starter here

Ways to enjoy these sourdough crepes

With cream cheese filling, and fresh berries and powdered sugar on top.
Drizzled with melted chocolate and homemade whipped cream.
With strawberry or peach fruit topping, cream cheese filling and whipped cream.
Savory toppings include sauteed peppers and onions, mushrooms and cheese. Serve with a glass of raw milk for the perfect breakfast.
With peanut butter or nutella for a rich and decadent treat.

Tips

You can use milk or buttermilk in this recipe.
For sweet crepes, you can add a ¼ cup of sugar, honey or maple syrup as sweetener especially if you’re making a sweet filling.
Keep your cast iron pan on medium heat and grease it with butter in between cooking each crepe.
Use a well-seasoned cast iron skillet and grease it well with butter for best results
If you’re in a hurry, you can heat up two or three skillets and cook several crepes at one time.
The first crepe doesn’t always turn out perfectly. That’s normal, it sometimes takes a little bit for the pan to get the grease and heat just right. The next ones always turn out great.

Other favorite sourdough recipes:

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Ingredients

Eggs – farm fresh is always best
Sourdough Discard – it gives the sourdough crepes a delightful tangy flavor.
Milk or Buttermilk
Butter – homemade butter is always my favorite. You’ll need a little extra butter for frying them in.
Salt

Tools You May Need

Large mixing bowl
Cups and measuring spoons
Whisk
Ladle
Spatula
Cast iron or non-stick skillet – I like to use a cast-iron skillet as it gives the crepes a beautiful crisp exterior and is a healthier option.

How to make this sourdough crepe recipe

Make the batter

In a large mixing bowl, whisk together all the ingredients. I like to use a danish whisk. Make sure the eggs are well mixed. The batter will be very thin.

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Heat a cast iron skillet over medium-low heat. You can also use more than one skillet to get these crepes cooked faster.

Add butter to the skillets.

adding butter to cast iron skillets for sourdough crepes

Make The Cream Cheese Filling

While you’re waiting for the skillets to pre-heat, combine softened cream cheese and powdered sugar in a bowl. Beat with a hand mixer until well combined.

making cream cheese filling for strawberry sourdough crepes

Make the fruit topping

For a thickened fruit topping, place strawberries and sugar in a saucepan. Bring to a low simmer over medium heat. Add cornstart diluted in a little bit of cold water. Cook until thick and bubbly.

making sourdough crepes and strawberry topping

Make the crepes

Pour 1/2 cup batter into the pre-heated pan. Spread out the sourdough crepe batter with your spatula. Or tip the pan slightly from side to side until the crepe batter is evenly and thinly spread across the skillet.

adding batter for sourdough crepes to pan

Cook the crepes for 2-3 minutes until the batter is set and the crepe has crispy edges. Then gently flip with a spatula.

Cook for another 1-2 minutes until golden brown on both sides

Transfer to a platter and continue cooking the rest of the crepe batter.

Assemble The Crepes

When all the remaining batter has been cooked, spread your cream cheese or other filling down the center of a crepe.

adding cream cheese filling to strawberry sourdough crepes

Roll up and place on a plate.

Top with fruit topping and whipped cream or other topping of your choice.

adding whipped cream to strawberry sourdough crepes

Leftover crepes can be kept in an airtight container in the refrigerator for up to one week, or frozen for up to three months. It’s helpful to put a piece of parchment paper between the crepes before freezing to prevent them from sticking together.

strawberry sourdough crepe ready to serve

Uncooked crepe batter can also be stored in the refrigerator for several days. Then you can easily pull out the batter for a quick meal at anytime.

If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!