Sourdough Crepes

Crepes have a reputation for being fancy and difficult, but here’s a little secret: they are basically thin pancakes with excellent wrapping skills. And once you get the hang of swirling the batter around the pan, they’re surprisingly simple to make.

Even better? There’s no overnight fermentation or wait for your starter to rise. Just blend the batter, let it rest for 30 minutes, and start cooking. Breakfast, lunch, or breakfast-for-dinner just got a whole lot more interesting!

Why you’ll love this recipe

• Quick and easy way to use discard. No feeding your stater or planing ahead the night before. These crepes use unfed discard and come together with just a short batter rest.
• Perfect for sweet or savory fillings. Add fruit and or/chocolate spread for a a sweet treat. Or fill them with eggs, cheese, or sautéed vegetables for a savory meal.
• Much easier than they look. You don’t need a special pan or fancy equipment. A nonstick skillet and a little wrist action is all it takes.

Love using your sourdough starter for a fancy breakfast? Me, too! Make sure you also check out my overnight sourdough waffles and sourdough French toast for classic breakfasts everyone loves. And for something fun and unexpected, check out my sourdough peach coffee cake.

How to make crepes with sourdough starter

Here is a brief overview of the recipe so you know what to expect before you head into the kitchen. For the full set of written directions, including ingredient amounts, please scroll down to the recipe card below.

Step One: Blend the batter

In a blender, combine the discard, eggs, half of the milk, salt, sugar, and 2 Tablespoons of melted and slightly cooled butter. Blend until the mixture is smooth. Gradually add more milk until the batter is thin and pourable, about the consistency of heavy cream. You want it thin enough to spread easily across the skillet when you tilt the pan, but not so thin that it has no body.

Step Two: Rest the batter

Transfer the batter to the fridge and let it rest for 30 minutes. This gives the flour time to hydrate and helps the batter become more uniform, making the crepes easier to cook without tearing. The batter might thicken slightly as it rests. If it seems to thick to swirl easily, stir in a small splash of milk before cooking.

Step Three: Cook

Heat a lightweight 9 inch nonstick skillet over medium heat. Add about 1 teaspoon of butter and swirl it around to coat the bottom of the pan. You want the skillet hot enough that the batter starts cooking when it hits the surface, but not so hot that you won’t have time to swirl it before it sets.

Pour about 1/4 cup of batter in the center of the skillet. Immediately lift the skillet and tilt it in a circular motion, allowing the batter to spread into a thin and even layer across the bottom of the pan.

Cook the crepe for about 1-2 minutes, until the surface looks set and the edges begin to lift away from the pan. The underside should have a few light golden-brown spots. Carefully slide a thin spatula underneath the crepe, flip it over, and cook for another minute. Transfer the cooked crepe to a plate and repeat with remaining batter.

Step Four: Fill and enjoy

Serve the crepes warm with your favorite sweet or savory fillings.

You can fold them into quarters, roll them up around the filling, or simply pile everything in the middle and fold the sides over. You can also set out a variety of fillings and let everyone have a build your own session. Why not have it all?

Sweet and savory crepe filling ideas

One of my favorite things about crepes is how easily they can become breakfast, lunch, dinner, or dessert.

Sweet Crepe Fillings

• Fresh strawberries, blueberries, or sliced bananas
• Nutella or another chocolate-hazelnut spread
• Peanut butter with banana slices
• Sweetened cream cheese with fresh berries
• Whipped cream and chocolate chips
• Biscoff cookie butter
• A sprinkle of powdered sugar and a squeeze of lemon juice

Savory Crepe Fillings

• Scrambled eggs and shredded cheese
• Ham and melted cheese
• Sautéed mushrooms and spinach
• Cream cheese with smoked salmon
• Roasted vegetables and goat cheese

For savory crepes, simply omit the sugar from the batter. You can also add a little dried thyme, parsley, or another favorite herb.

How to store and reheat sourdough crepes

Let leftover crepes cool completely before storing them. Stack them with small pieces of parchment paper between the layers to prevent sticking, then place them in an airtight container or wrap them tightly.

• Refrigerator: Store for up to 3–4 days.
• Freezer: Freeze for up to 2 months in a freezer-safe container or bag.

To reheat, warm the crepes individually in a lightly buttered skillet over medium-low heat until heated through.

You can also thaw frozen crepes overnight in the refrigerator before reheating.