Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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!
Print Recipe
Pin Recipe
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.