This sourdough discard crepes recipe comes together in about 15 minutes and requires just a skillet for a delightful breakfast that your family will love! You might be surprised at how versatile and fun these crepes can be!
Ingredients Breakdown
Let’s take a closer look at what you’ll need to whip up these deliciously delicate crepes:
- 2 Cups Sourdough Discard
- 1 Cup Milk
- 6 Large Egg Yolks
- 2 Teaspoons Sugar
- 2 Teaspoons Salt
- 1 Tablespoon Olive Oil
Let’s Get Cooking!
Step-by-Step Instructions
Mix it up! In a large bowl, whisk together 2 cups of sourdough discard, 1 cup of milk, and your 6 large egg yolks until everything is well combined and smooth (about 1-2 minutes). The batter should be a lovely pale yellow color.
Add the sweetness and salt. Stir in 2 teaspoons of sugar, 2 teaspoons of salt, and 1 tablespoon of olive oil until it’s blended all together. This is where your batter transforms into something special!
Heat the skillet. Grab a nonstick skillet (or crepe pan, if you have one) and preheat it over medium-low heat. Lightly butter the pan, just a small dab is all you need, or spray it with a little cooking spray. You’ll know it’s ready when it’s hot enough, but not smoking!
Pour it in! Pour enough batter into the skillet to cover about ¾ of the bottom, this will vary depending on the size of your pan, but I usually aim for about ¼ cup. Tilt the pan in a circular motion to spread it evenly.
Watch and wait. Cook for about 1-2 minutes, until the crepe is no longer glossy and the edges are gently lifting away from the pan. Take a peek, these should be a soft, lovely golden color.
Flip it! With a spatula, flip that crepe and cook for another 1-2 minutes on the other side. You want it to feel set, but still pliable.
Serve it up! Fill with your desired fillings, sweetened cream cheese, fresh fruits, or for savory options, think sautéed veggies, meats, or cheeses, and enjoy!
If you loved this recipe, be sure to check out my Blueberry Lemon Cream Cheese Sourdough Loaf, my Rye Sourdough Rolls, or discover our best 21 sourdough recipes!
Why This Recipe Works
Quick & Easy
- Comes together in under 20 minutes! Perfect for those nights when you need dinner fast.
Minimal Cleanup Required
- Single pan magic! This recipe comes together all in one skillet, making cleanup a breeze.
Customizable
- Use whatever ingredients you have on hand. I love using leftover veggies, fruits, or sweet fillings. Be creative!
Kid-Friendly
- Your family will love it! Kids can help fill the crepes with their favorite ingredients, making it an interactive meal.
Comfort Food
- Loaded with tons of flavor and sheer delight. Each bite is soft and satisfying, perfect for cozy family dinners.
Serving and Storage Tips
How to Serve This Crepe Recipe
- Fillings: These crepes can be filled with anything your heart desires! Sweet options like Nutella, mixed berries, or whipped cream are winners, while savory fillings such as sautéed mushrooms, spinach, cheese, or chicken give you a wholesome meal.
Storage
- How long does it keep? Cooked crepes can be stored in the fridge for 2-3 days.
- Uncooked batter can last in the fridge for about a week, so you can get ahead for those busy days!
Reheating Instructions
- Best method: I recommend reheating your crepes on a skillet over low heat for a minute or two, or pop them in the microwave for about 20 seconds, just enough to warm them up!
Freezer Friendly
- Absolutely! Place parchment paper between each crepe and store them in an airtight bag or container in the freezer for up to 2 months. Just thaw overnight in the fridge before reheating.
Final Thoughts
This sourdough discard crepes recipe not only shapes up to be a delightful weeknight meal, but it also helps reduce waste in your kitchen! You’re using something that would normally be tossed, and transforming it into a family-favorite dish loaded with flavor. Honestly, you’ll be surprised at how much joy these little crepes can bring into your home! So, next time you find yourself with a bit of sourdough discard, remember this recipe, it’s bound to become your go-to favorite too!
Happy Cooking! Enjoy those crepes! For more Recipes Follow Us in our Pinterest.
Print
Easy Sourdough Discard Crepes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy sourdough discard crepes recipe perfect for a delightful breakfast.
Ingredients
- 2 Cups Sourdough Discard
- 1 Cup Milk (or Dairy-Free Milk)
- 6 Large Egg Yolks
- 2 Teaspoons Sugar
- 2 Teaspoons Salt
- 1 Tablespoon Olive Oil (or melted butter)
Instructions
- Mix together 2 cups of sourdough discard, 1 cup of milk, and 6 large egg yolks until smooth.
- Add 2 teaspoons of sugar, 2 teaspoons of salt, and 1 tablespoon of olive oil until blended.
- Heat a nonstick skillet over medium-low heat and lightly butter it.
- Pour about ¼ cup of batter into the skillet, tilting to spread evenly.
- Watch for about 1-2 minutes until the crepe is golden and lifting from the pan.
- Flip the crepe and cook for another 1-2 minutes until set.
- Serve with desired fillings and enjoy!
Notes
These crepes can be customized with various sweet or savory fillings. Leftover cooked crepes can be stored in the fridge for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
