Ingredients
Method
- In a blender mix the sourdough discard, eggs, half the milk, sugar, salt and 2 Tablespoons of the melted butter until smooth and combined.
- Add enough milk to get a thin batter, similar to that of double cream or whipping cream. Too thick and they won’t run and you get glops that are neither pancakes nor crepes.
- Let the crepe batter rest for at least 30 minutes in the fridge for better results.
- Heat a 9″ frying pan over medium heat, before adding a teaspon of butter to coat the bottom of the pan.
- Once melted, pour in about 1/4 cup of batter, swirling and tilting the pan so it runs to the edges and coats the bottom of the whole pan.
- Let cook for a minute or so till set and the bottom has splotches of light brown, before flipping over to cook for 30 seconds or so more if you like them slightly crispy.
- Now, slide out of pan and enjoy them with your choice of filling or freeze the extra when cooled.
- Repeat with remaining batter, adding more melted butter as needed.
