These truly are the best sourdough crêpes. From their tender texture to their slightly crispy golden edges, they are a beloved classic elevating any sweet or savory meal.
Did you know that crepes originated in France and were first made with savory ingredients? Overtime they gained popularity and evolved as people turned them into delicious sweet variations.
These sourdough crepes are a twist on the classic crêpe, making them a little more tangy from the sourdough starter, yet still captivating your tastebuds as any classic crepe would.
I did not grow up eating crepes, only pancakes. It wasn’t until my Canadian friend took me back to Canada with her and her mom introduced me to what I thought was just a super flat pancake. I was so intrigued to find out it was the most amazing breakfast crepe. It was love and first bite 😉
I was taught that the key to a good crepe is keeping the batter thin, but not too thin. And cooking the crepes as thin as possible without cracking them.
Whew, sounded like a lot to me. But I asked for their recipe and didn’t end up making them for years because I thought I couldn’t perfect them as my Canadian friends had.
After I started my sourdough journey, I thought it would be time to try making sourdough crepes. I remembered I had that original recipe way back in the archives of my recipe box. So I went digging.
Lo and behold between that original recipe and the beauty of my mature sourdough starter, this magical sourdough crepe recipe was born.
And I’m excited to share it with you!
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Kitchen Tools to Get started
- Cooking device: Griddle, 10 inch skillet or flat top grill. Something flat and smooth is required for making thing crepes.
- Large Bowl for mixing
- Whisk, ball whisk or fork for mixing
- Crepe spreader (not necessary but very helpful, could also just use a rubber spatula or wooden spoon)
- Long flat spatula, or something to flip crepes with that won’t break them
Ingredients to make The Best Sourdough Crepes
- Sourdough Starter
- Butter
- Eggs
- Milk
- Baking Soda
- Unrefined Salt
- Vanilla (optional for sweet version)
- Maple Syrup, Honey or Sugar (optional for sweet version)
How to make The Best Sourdough Crepes
- Preheat your griddle, skillet or flat top grill.
- Mix sourdough starter, butter, eggs, milk, salt, soda, vanilla and sugar in a bowl. *Mix well to really break up the sourdough starter.
- Add oil or cooking fat to your hot skillet and pour about 1/3 cup batter into the skillet, spreading it as thin as you can being sure to not break or lift up the batter that’s trying to cook.
- Now this next step is hard for those of us who are impatient. You want to cook the crepe until it’s almost completely cooked through, THEN flip it. This is key to giving the crepe its classic golden crisp as well as helping them roll easily without breaking.
- Cook another minute until that side is also golden brown.
- Roll Crepes with filling or fold and top with sweet or savory ingredients. Serve warm and Enjoy 🙂
Sweet Crepe topping or filling options:
- Fruit with maple syrup. You can never go wrong with fruit. Any kind!
- Jam or Jelly with Maple Syrup
- Honey or Maple Syrup with lots and lots of butter!
- Cinnamon Sugar with maple syrup
- Peanut Butter and Chocolate Syrup or Chocolate Chips (my personal favorite!)
- Whipped Cream with fruit (hello whipped cream and strawberries!)
- Yogurt and Fruit
- Nutella and maple syrup
- Ice Cream with chocolate syrup and sprinkles; a delicious dessert crepe
- Cinnamon and Cooked Apples
What combination would you add? I’d love to hear in the comments below!
Savory Crepe Filling Options:
- Sautéed Spinach and Mushrooms
- Fried Egg and Cheese
- Sausage or Bacon and Cheese
- Ham and Cheese with Chives
- Taco meat with beans and cheese
- Chicken and Broccoli
- Potatoes and Veggies
- Tomato sauce, sausage, with mozzarella cheese (pizza)
- Roasted asparagus with Parmesan Cheese
- Italian Sausage with bell peppers and cheese
Need more Breakfast Inspiration?
I have a whole arsenal of favorite sourdough sweet breakfast treats that you’re going to want to save and come back to try:
- Sourdough Apple Fritters
- Sourdough Pop Tarts
- Sourdough Cinnamon Rolls
- Braided Cinnamon Sourdough Wreath
- Sourdough Coffee Cake
- Sourdough Donuts
- Sourdough Monkey Bread
- Sourdough Pancakes or Waffles
Let’s make The Best Sourdough Crepes
The Best Sourdough Crêpes
These truly are the best sourdough crêpes. From their tender texture to their slightly crispy golden edges, they are a beloved classic elevating any sweet or savory meal.
Ingredients
- 1 cup (200g) Active or Discard Sourdough Sourdough Starter
- 4 eggs
- 3/4 Cup Milk
- 2 Tbsp Melted Butter
- 1/2 tsp baking soda
- 1 Tbsp Maple Syrup, Honey or Sugar (optional for sweet crepes)
- 1/2 tsp Vanilla (optional for sweet crepes)
- Pinch of Sea Salt
Instructions
- Preheat your griddle, skillet or flat top grill to medium/hot.
- Mix sourdough starter, melted butter, eggs, milk, baking soda, salt, vanilla and sugar in a bowl. *Mix well to really break up the sourdough starter.
- Add oil or cooking fat to your hot skillet and pour about 1/3 cup batter into the skillet. * work quickly and spread as thin as possible with rubber spatula , wooden spoon or crepe spreader.
- Cook the crepe until it's almost completely cooked through and there isn't a lot of wet batter left on top, THEN flip it. *This is key to giving the crepe its classic golden crisp as well as helping them roll easily without breaking.
- Cook another minute until the other side is also golden brown.
- Roll Crepes with filling or fold and top with sweet or savory ingredients. Serve warm and Enjoy!
Notes
See post above for both sweet and savory crêpes filling options
Links:
*This post contains affiliate links that I make a small commission on but it is at no additional cost to you.
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