These sourdough crepes are wonderfully light, flavorful, and versatile. If you’re wondering what to do with your sourdough discard, look no further!
Most people consider crepes to be French, but they were a very popular breakfast/dessert in Ukraine where I grew up. We called them “blinchiki”, and I still absolutely love them to this day. I’ve been making blinchiki for my family for years, and one day, I decided to share the recipe with you guys… the rest is history.
I’ve received so much amazing feedback for our crepe recipe over the years — the reviews truly speak for themselves. I’m humbled and blown away by how much you guys love our crepes, so today I’m bringing you another crepe recipe that you must add to your repertoire. These sourdough crepes are perfect for all my sourdough lovers out there!
Looking for ways to use up your crepes? Make a stunning strawberry crepe cake or tiramisu crepe cake for dessert, or add a savory twist with stuffed chicken crepe pockets.
Sourdough Crepes Video
How To Make Sourdough Crepes
Whether you’re a crepe-making connoisseur or a nervous newbie, this 30-minute recipe is a breeze to throw together. If you’re a visual learner like me, watch the video to see how I make these crepes.
- Mix together the batter: In a large bowl, whisk together the milk, eggs, sourdough discard, sugar, and oil. Mix in the flour and salt until the batter is lump-free.
- Allow the batter to rest: Cover the bowl with plastic wrap and allow the batter to rest at room temperature for at least 15 minutes.
- Cook the crepes: Heat a lightly greased nonstick skillet over medium heat. Pour in about ¼ cup of batter and quickly swirl the pan to coat it in a thin, even layer. Cook the crepe for about one minute, then flip the crepe and cook it for another 30 seconds-one minute. Transfer the crepe to a plate and repeat with the remaining batter. Serve with your favorite fillings like this blueberry compote.
Hot tip: Wondering whether to use active sourdough starter or discard? Use discard if you love that tangy “sourdough” flavor, or stick with freshly fed starter for a milder flavor. If you’re using active starter, make sure it’s at a 1:1 ratio.
Tips For the Best Sourdough Crepes
If you’re intimidated by making crepes, I totally get it. Trust me — these crepes are honestly so easy to make, and a little practice goes a long way. Remember that the first crepe is never perfect!
- Swap the oil with butter (optional). I personally opt for oil in my crepes because I don’t like how butter hardens them once they cool, but if you want more flavor, feel free to use an equal amount of melted butter in the batter instead of the oil. Or, fry the crepes in butter.
- Adjust the consistency of the batter. Depending on how thick your starter/discard is, you may need to add a splash of milk or water to thin out the batter. I love using this whisk to get the batter nice and smooth.
- Allow the batter to rest. Giving the batter 10-15 minutes of rest time may not seem like it’ll make a difference, but it does. This allows the bubbles to deflate, which produces smoother crepes.
- Use a nonstick skillet. This set of skillets is my favorite whenever I’m making crepes because I can pick the size that I want, and nonstick surfaces are way more manageable for crepes than stainless steel or cast iron.
- Measure out portions of the batter. To make sure your crepes are all the same size and thickness, use a measuring cup to pour the batter into the skillet. Each pan is different, so play around until you find the right amount of batter to add.
- Wait for the edges to crisp up before flipping. You’ll know the crepe is ready to be flipped when a slightly crispy edge forms. Lightly grasp the edge with your fingers (or slide a thin spatula underneath) and flip the crepe in one fluid motion.
- Adjust the heat as you go. Every stove is different, so keep an eye on how the crepes are cooking. I set my stove to medium, but decrease the heat to medium-low if your crepes are browning too quickly.
Storage & Reheating
I always make sure to have leftover crepes — they’re that good. Whether you’re planning to make a crepe cake or you just want to keep a few crepes on hand for snacking, follow these storage and reheating tips to make them last.
- Refrigerator: To store leftover crepes for up to one week, allow them to cool completely, then transfer them to an airtight container or ziplock bag and refrigerate.
- Freezer: To store leftover crepes for up to four months, wrap the fully cooled crepes tightly in plastic wrap and freeze them in an airtight container. Allow the crepes to thaw in the fridge overnight before reheating.
- Reheating: Reheat crepes on a warm skillet for about 30 seconds per side, or use the microwave.
Hot tip: To prevent the crepes from sticking together as they cool, place a piece of parchment paper or wax paper between each crepe.
More Sourdough Discard Recipes
- Sourdough Discard English Muffins — Fluffy, chewy, and perfect for breakfast sandwiches
- Sourdough Crackers — Super buttery and made with only four ingredients
- Sourdough Chocolate Chip Cookies — The browned butter and extra chocolate chips take these over the top!
- Sourdough Cinnamon Rolls — Soft, irresistible, and bakery-worthy
Recipe
Ingredients
- 1 cup whole milk
- 4 large eggs
- 1/2 cup sourdough starter fed or discard
- 1/4 cup sugar
- 2 tbsp oil avocado or canola, plus more for cooking
- 1/2 cup all purpose flour
- 1/4 tsp salt
Instructions
- In a large mixing bowl, whisk together the milk, eggs, sourdough discard, sugar, and oil until smooth and well-combined.
- Add the flour and salt, then whisk until the batter is silky and lump-free.
- Cover the bowl with plastic wrap and allow the batter to rest at room temperature for at least 15 minutes. This helps the bubbles to settle, which makes for sturdier crepes.
- Heat a nonstick skillet over medium heat and lightly grease it with oil.
- Pour in about ¼ cup of batter and quickly swirl the pan to coat it in a thin, even layer.
- Cook the crepe for about 1 minute, or until the edges begin to lift and the bottom is golden. Flip the crepe and cook it for another 30 seconds-1 minute.
- Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go. Enjoy!
By far the best crepe recipe I’ve ever tried and super easy!
Thanks for the review, Kate! I'm glad you loved it!