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sourdough crepes with ice cream.

Sourdough Crepes (Easy Discard Recipe) – Thin & Delicate

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Description

These sourdough crepes are thin, delicate, and lightly tangy with soft centres and lightly crisp edges. Made with simple pantry ingredients and sourdough discard, they work just as well with sweet fillings as they do with savoury ones.

Ingredients

Scale
  • 112g all-purpose flour
  • 2g salt
  • 3 large eggs
  • 225g milk
  • 56g sourdough discard
  • 26g clarified butter, for frying
  • 1 tbsp sugar (optional, for sweet crepes)

Instructions

  1. Sift the flour into a large bowl along with the salt and sugar if making sweet crepes. Create a well in the centre.
  2. In a separate bowl, whisk together the sourdough discard and milk until smooth.
  3. 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.
  4. Place a well-seasoned cast-iron crepe pan or nonstick skillet over medium heat. Add 2–3 tablespoons of clarified butter.
  5. Pour off any excess butter and lightly wipe the pan clean. The surface should be lightly coated but not greasy.
  6. 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.
  7. Cook over medium-high heat until the top looks set and the underside is lightly golden brown.
  8. Use a spatula to loosen the edges, then carefully flip the crepe and cook the second side until lightly browned.
  9. 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.

Notes

  • Don’t worry if the first crepe isn’t perfect. It usually takes one or two crepes to get the heat and timing right.
  • If the batter feels too thick, add a small splash of milk to loosen it.
  • Clarified butter helps prevent burning while giving the crepes lightly crisp edges.
  • Crepes can be refrigerated for several days or frozen with parchment paper between each layer.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, brunch
  • Method: Stovetop
  • Cuisine: French

Find it online: https://matthewjamesduffy.com/sourdough-crepes/