Description
A quick and easy sourdough discard crepes recipe perfect for a delightful breakfast.
Ingredients
Scale
- 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