Sourdough Crepes
No need to refrigerate this batter overnight. Light, spongy, everything you want in a crepe - plus -it is a great way to use up that unfed sourdough starter!
Ingredients
- 1 cup unfed sourdough starter
- 3 eggs beaten
- 2 Tablespoons butter melted
- 1/4 teaspoon salt
- 1/4 to 1/2 cup milk - as needed to thin batter
Instructions
- Instructions
- Heat a 10-inch skillet over medium heat.
- In a medium bowl, or the container of your blender, combine all ingredients – except the milk.
- Add milk slowly, until the desired consistency is achieved. You want the batter to be about the consistency of heavy whipping cream.
- Butter the hot skillet.
- Pour ¼ to 1/3 cup batter into the center of the pan.
- Pick up the pan and tilt/swirl the batter in a circular pattern around the bottom of the pan.
- Cook for about 45 seconds or until the edges of the pancake begin to pull away from the pan,
- Loosen the edges with a silicone spatula and flip the pancake. Cook for an additional 20-30 seconds.
- Remove crepe from pan. Place on plate and cover while you cook the remaining crepes.
Notes
Serve with jam, berries, fruit, whipped cream, ricotta, cream cheese, or syrup.
Leave a Reply