Sourdough Crepes (Easy Discard Recipe) – Thin, Delicate & Versatile

These sourdough crepes are one of the easiest and most delicious ways to use up extra sourdough discard. Thin and delicate, they come together with simple pantry ingredients and cook in just minutes. Whether you serve them with fresh fruit and whipped cream for breakfast, fill them with ham and cheese for lunch, or enjoy them as a dessert with ice cream, these easy sourdough crepes are incredibly versatile and perfect for any meal of the day.

Why You’ll Love This Recipe

• A great use for sourdough discard – An easy way to use up extra starter without making another loaf of bread.
• Thin, delicate, and flexible – These sourdough crepes cook up soft with lightly crisp edges and are easy to fold or roll.
• Simple pantry ingredients – The batter comes together quickly with ingredients you likely already have on hand.
• Sweet or savoury – Fill them with fruit and whipped cream or go savoury with eggs, cheese, vegetables, or ham.
• Great for make-ahead – The batter can be mixed in advance and stored in the fridge until ready to cook.
• Freezer-friendly – Make extra crepes and freeze them for quick breakfasts, snacks, or desserts later on.
• Lightly tangy and full of flavour – The sourdough discard adds just enough depth to make them more interesting than standard crepes.

What are Crepes?

Crepes are thin, delicate French-style pancakes that can be filled with just about anything, sweet or savoury. Unlike thick, fluffy pancakes, they’re soft, flexible, and meant to be folded or rolled while still warm.

The last time I was in Paris with my daughter sitting on my shoulders, we walked past crepe shops constantly, and eventually stopped at a small spot where the owner told us his family actually grew the buckwheat used in the crepes. Ever since that trip, making crepes at home has felt a bit special. It’s one of those simple recipes that somehow turns into a core memory every time we make them.

This sourdough version adds a subtle tang and a bit more depth of flavour while giving you a great way to use up extra sourdough discard. They work just as well with fruit and whipped cream as they do with eggs, cheese, ham, or vegetables.

Key Ingredients for Sourdough Crepes

• All-purpose flour – Gives the sourdough crepes structure while keeping them soft, thin, and flexible.
• Sourdough discard – Adds a subtle tang and a bit more depth of flavour. A great way to use up extra starter.
• Eggs – Help create a smooth batter and give the crepes their delicate texture.
• Milk – Thins the batter so the crepes spread easily in the pan and cook up nice and thin.
• Clarified butter – Helps create lightly crisp edges while preventing the butter from burning as the crepes cook.
• Sugar – Optional for sweet crepes, but adds a light sweetness to the batter.
• Salt – Balances the flavour and works for both sweet and savoury fillings.

Tools You’ll Need

• Large mixing bowls – One for the dry ingredients and one for the wet ingredients.
• Whisk – Helps create a smooth batter without lumps.
• Fine mesh sieve or sifter – Useful for sifting the flour and helping keep the batter light and smooth.
• Ladle or measuring cup – Makes it easier to portion the batter evenly into the pan.
• Carbon steel crepe pan, nonstick pan or cast iron skillet – A well-seasoned pan makes a huge difference when cooking crepes.
• Flexible spatula – Helps loosen and flip the crepes without tearing them.
• Measuring scale or measuring cups – Useful for keeping the batter consistent.
• Small saucepan – For melting and holding the clarified butter while cooking.
• Clean tea towel or parchment paper – Helps keep the crepes warm and soft while you finish the batch.

How to Make Sourdough Crepes

1. Prepare the Batter

Sift the flour into a large bowl along with the salt and sugar if making sweet crepes. Create a well in the centre.

In a separate bowl, whisk together the sourdough discard and milk until smooth.

Break the eggs into the well of the dry ingredients and whisk until fully combined. Slowly pour in half of the milk mixture while whisking continuously to create a smooth paste. Add the remaining liquid and whisk until the batter is silky smooth and lump free.

2. Heat the Pan

Place a well-seasoned cast-iron crepe pan or nonstick skillet over medium heat. Add 2–3 tablespoons of clarified butter.

Pour off any excess butter and lightly wipe the pan clean. The surface should be lightly coated but not greasy.

To test if the pan is ready, add a small drop of batter. If it sizzles immediately, you’re ready to start cooking.

3. Cook the Crepes

Quickly pour a small ladle of batter into the hot pan while rotating and tilting the pan so the batter spreads into a thin, even layer. Pour any excess batter back into the bowl if needed.

Cook over medium-high heat until the top looks set and the underside is lightly golden brown.

Use a spatula to loosen the edges, then carefully flip the crepe and cook the second side until lightly browned.

Don’t worry if the first crepe isn’t perfect. It usually takes one or two to get the heat and timing right.

4. Keep Warm and Repeat

Transfer the cooked crepes to a plate and cover with a clean tea towel or parchment paper to keep them soft and prevent them from drying out.

Repeat with the remaining batter.

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Tips for Perfect Sourdough Crepes

• A well-seasoned cast-iron pan makes a huge difference – It gives the sourdough crepes better colour, texture, and makes flipping much easier over time.
• Use clarified butter – It helps prevent burning while giving the crepes a rich buttery flavour and lightly crisp edges.
• Keep the batter thin – The batter should spread easily across the pan. If it feels too thick, add a small splash of milk to loosen it.
• Work quickly once the batter hits the pan – Swirl and tilt the pan immediately so the batter spreads into a thin, even layer. If there’s too much batter, quickly pour the excess back into the bowl.
• Don’t stress about the first crepe – It usually takes one or two crepes to get the pan temperature and timing right.

Sweet & Savoury Serving Ideas

One of the best things about sourdough crepes is how flexible they are. You can keep them simple with butter and maple syrup or turn them into something a little more special, depending on what you have on hand.

Sweet Serving Ideas

• Fresh berries and whipped cream
• Strawberries with chocolate hazelnut spread
• Lemon juice and icing sugar
• Cinnamon apples with maple syrup
• Bananas with peanut butter and honey
• Vanilla yogurt and granola
• Cream cheese with blueberry compote
• Ice cream with warm chocolate sauce

Savoury Serving Ideas

• Ham and Swiss cheese
• Scrambled eggs with cheddar cheese
• Smoked salmon with cream cheese and dill
• Spinach, mushrooms, and goat cheese
• Bacon, egg, and sautéed vegetables
• Chicken with creamy mushroom sauce
• Roasted vegetables and feta
• Turkey, brie, and caramelized onions

Frequently Asked Questions

Can I use active sourdough starter instead of sourdough discard?

Yes. Both active starter and sourdough discard work well in this recipe. Active starter may give the crepes a slightly lighter texture, while discard adds a bit more tangy flavour.

Do sourdough crepes taste sour?

Not overly sour. The sourdough discard adds a subtle tang that gives the crepes a little more depth without overpowering them.

Can I make the batter ahead of time?

Absolutely. The batter can be made several hours ahead or refrigerated overnight. Give it a quick whisk before cooking, as it may thicken slightly while resting.

Why are my crepes sticking to the pan?

Crepes usually stick if the pan is not fully heated or lightly greased. A well-seasoned cast-iron pan or quality nonstick skillet makes flipping much easier.

Why are my crepes tearing?

This usually happens if the crepes are flipped too early or if the batter is too thin. Let the crepe fully set before turning it.

Can I freeze sourdough crepes?

Yes. Let the crepes cool completely, then stack them with parchment paper between each layer and store in an airtight container or freezer bag for up to 2 months.

How do I reheat leftover crepes?

Warm the crepes in a skillet over low heat for a few seconds on each side or microwave briefly until soft and warm.

More Sourdough Discard Recipes

If you loved these sourdough crepes and are looking for more ways to use up extra sourdough discard, here are a few recipes worth checking out:

• Sourdough Tortillas
• Sourdough Crackers
• Sourdough Pie Crust

You can also check out my Sourdough Waffles video on YouTube if you’re looking for another easy sourdough discard breakfast recipe.

Sourdough Crepes Recipe Card

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