Easy Sourdough Discard Crepes Recipe
These easy sourdough discard crepes have become one of our family’s favorite breakfasts. Sourdough crepes are like very thin pancakes, and are usually rolled up with a filling inside and a sweet or savory topping.
Ingredients
- 9 eggs
- 1 cup sourdough discard
- ¼ cup melted butter
- ¼ teaspoon salt
- 1 cup milk or buttermilk
- Cream Cheese Filling
- 2 packages cream cheese softened
- ½ cup powdered sugar
- Fruit Topping
- 4 cups fresh or frozen fruit strawberries, raspberries, etc.
- 1 cup sugar
- ¼ cup cornstarch diluted in water
Instructions
- 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.
- Heat a cast iron skillet over medium-low heat. You can also use more than one skillet to get them cooked faster if you’re in a hurry.
- Add butter to the skillets.
- 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.
- 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.
- Pour ½ 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.
- Cook 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.
- When all the remaining batter has been cooked, spread your cream cheese mixture or other filling down the center of a crepe.
- Roll up and place on a plate.
- Top with fruit topping and whipped cream or other topping of your choice.
- 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.
- Uncooked crepe batter can also be stored in the refrigerator for several days. Then
Notes
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.
