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–+ servings

Sweet Sourdough Crepes Made With Discard 

These sweet sourdough crepes are made with discard and require no additional flour. A simple, elegant breakfast or brunch recipe with thin, tender crepes and a delicate flavor.

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Prep Time 5 minutes
Cook Time 5 minutes
additional time 30 minutes
Serving Size 10

Ingredients

  • 1 cup sourdough discard
  • ¼ cup milk
  • 2 eggs
  • ¼ cup melted butter
  • 1 tsp vanilla
  • 2 tbsp sugar
  • pinch of salt

Instructions

  • In a large bowl, mix all of the ingredients together. Then whisk together until smooth (about 30 seconds). 
  • Let the batter rest for 30 minutes while the gluten forms so that the crepes hold together and don't tear. The consistency should be very thin. 
  • Heat a skillet to medium heat and add a dollop of butter to coat the pan. 
  • Once the skillet is hot, add 1/4 cup of batter and gently tilt the skillet to spread the batter evenly. I use a 10-inch skillet, so you will need to adjust the amount of batter according to the size of your skillet. 
  • Cook for 1-2 minutes and then carefully flip the crepe with a spatula and cook for an additional minute. 
  • Do the same for the rest of the batter, keeping the crepes warm by placing them on a plate and covering with a kitchen towel.