These elegant crepes are impossibly thin and delicate with a subtle tang from the sourdough discard. The fermented batter creates crepes that are more flavorful and slightly more tender than traditional recipes.

Fill them with Nutella and bananas, or go savory with ham and cheese.

Instructions

Make Batter

Blend all ingredients in a blender until completely smooth, about 30 seconds. Alternatively, whisk discard and eggs first, then whisk in remaining ingredients.

Rest

Let batter rest for at least 15 minutes (or up to overnight in the refrigerator). This allows the flour to hydrate and results in more tender crepes.

Heat Pan

Heat a non-stick skillet or crepe pan over medium heat. Brush lightly with melted butter.

Pour and Swirl

Pour about 60ml (1/4 cup) of batter into the center of the pan. Immediately tilt and rotate the pan to spread batter into a thin, even circle.

Cook First Side

Cook until the edges start to lift and the bottom is lightly golden, about 1-2 minutes.

Flip

Loosen the edges with a spatula, then flip (you can use your fingers if you are careful). Cook the second side for about 30 seconds.

Stack and Repeat

Transfer to a plate and cover with a clean towel to keep warm. Repeat with remaining batter, buttering the pan as needed.

Tips & Notes

The first crepe is often a test - use it to gauge the temperature and batter consistency
If batter thickens, add a splash of milk
Crepes can be stacked directly on top of each other without sticking
Make ahead: cool completely, stack with parchment between, wrap tightly, refrigerate up to 3 days or freeze up to 2 months
A proper crepe pan makes this easier, but any non-stick skillet works

Sweet Filling Ideas

Classic: butter and sugar, with a squeeze of lemon
Nutella and Banana: spread with Nutella, top with sliced bananas
Fresh Berries: whipped cream and mixed berries
Strawberries and Cream: sliced strawberries with sweetened whipped cream
Caramelized Apples: apples sauteed in butter, sugar, and cinnamon
Lemon and Sugar: fresh lemon juice and powdered sugar

Savory Filling Ideas

Ham and Cheese: ham and gruyere, folded and crisped in butter
Spinach and Feta: sauteed spinach with crumbled feta
Smoked Salmon: cream cheese, smoked salmon, capers, and dill
Mushroom: sauteed mushrooms with herbs and a drizzle of truffle oil
Egg: crack an egg onto the crepe as it cooks, fold around it

The Sourdough Advantage

The fermented flour in sourdough discard adds subtle complexity to crepes. The slight tang pairs beautifully with both sweet and savory fillings, and the acidity helps create a more tender texture. You will taste the difference.

Serving Suggestions

Fill crepes just before serving for best texture. For a dinner party, keep crepes warm in a 90°C (200°F) oven covered with foil, then let guests fill their own at the table.

Sourdough Discard Crepes