Sourdough Crepes made with a Sourdough Starter (2024)

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Sourdough Crepes have never been simpler or more nutritious! This is one of my favorite sourdough recipes because it only calls for two simple ingredients – sourdough starter and eggs. And you can use either active starter or sourdough starter discard – so simple!

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This is one of the most requested breakfasts in my home – crepes. The kids love it when I make homemade crepes (which are essentially just super thin pancakes) and whipped cream cheese filling and serve it with fresh berries, maple syrup, and powdered sugar. They insist on assembling their own crepes and get so much enjoyment out of it.

While adding savory fillings is a great way to enjoy these French-style pancakes, making sweet crepes is our favorite way to go. I’ve made many variations over the years but our favorite fillings and toppings are fresh berries with whipped cream cheese, bananas foster poured over top, peanut butter whipped cream filling with chocolate chips, and swirling fresh jam into the whipped cream cheese filling. The choice of fillings is endless.

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Why You’ll Love This Recipe

There are only two ingredients – sourdough starter and eggs.
While I recommend using active starter, you can use leftover sourdough starter (discard) in this sourdough crepes recipe as well.
This recipe is perfect for both sweet crepes and savory crepes.

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What You’ll Need

INGREDIENTS

6 eggs (300 grams)

2 cups active sourdough starter (450 grams)sourdough discard is ok, too

butter for the skillet

TOOLS

large bowl

whisk

A crepe pan (seasoned cast iron skillet or non-stick skillet)

Step-By-Step Instructions

Make the sourdough crepe batter

Add 6 eggs and 2 cups of sourdough starter to a large mixing bowl and whisk until the batter is smooth. You can add a teaspoon of vanilla and a tablespoon of sugar if you’d like the crepes themselves to be sweet. This isn’t necessary if you’re making a sweet filling.

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Make the crepes

Scoop 1/3-1/2 cup of batter into the preheated, buttered crepe pan. Swirl the pan in a circular motion so the crepe batter spreads evenly in a very thin layer to cover the bottom of the pan.

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Once the first side is done you’ll see crispy edges, this only takes about 2 minutes. The edges of the crepe will pull away from the pan easily once it’s ready to be flipped. Use a fork or a silicone spatula to flip the crepe to the second side, wait a minute or two, then remove the first crepe and place it in an airtight container to stay warm while you repeat this process until all the batter has been used.

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Serve

Serve the warm, tender crepes with your favorite fillings, and some melted butter, maple syrup, and powdered sugar on top for a decadent breakfast or brunch.

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FAQ

What is a sourdough crepe?

A sourdough crepe is a thin pancake made with a sourdough starter rather than adding flour and water to the crepe batter separately. The sourdough starter

How do I make a sourdough starter?

To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts on how to make and maintain a sourdough starter.

How long does crepe batter need to ferment?

This recipe doesn’t need to ferment at all since it uses only active sourdough starter, which is already fermented. If you make a recipe with additional flour, it will need to ferment for 4-6 hours at room temperature.

How do I make sure the crepes don’t stick to the pan?

Use either a non-stick pan or a well-seasoned cast iron skillet that has been preheated and coated with a little bit of melted butter.

Tips

The crepe batter for this sourdough crepe recipe should be very thin. Don’t add flour to thicken it up! For delicate, tender crepes with crispy edges, the batter must be very thin. If your sourdough starter is lower hydration and is thick, and your crepe batter isn’t thin and runny, add a tablespoon of milk until you reach the desired consistency.

Add some vanilla extract and a tablespoon of cane sugar to the crepe batter if you’re making sweet crepes.

Add a bit of melted butter to the crepe pan in between every crepe to prevent the batter from sticking.

Adjust the heat. If the crepes are taking too long to cook, turn the heat up a bit. If the centers look burnt or are any darker than a golden brown, turn the heat down.

Storage

These crepes do not store well at room temperature. Store them in an airtight container in the fridge for up to 5 days or freeze them. For freezing, just make sure to place a layer of parchment paper between each crepe so they don’t stick together. Place them in an airtight container and freeze them for up to 3 months.

Easy Sourdough Crepes Recipe (Just Starter & Eggs!)

Yield: 8 10" crepes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

tender, delicate sourdough crepes made with just 2 ingredients - sourdough starter and eggs! No need for long-fermentation

Ingredients

6 eggs (300 grams)
2 cups active sourdough starter (450 grams)sourdough discard is ok, too
butter for the skillet