Ingredients for Sourdough Crepes
- 1 cup active sourdough starter (fed 4-6 hours prior)
- Warm Water
- All Purpose Flour
- 2 large eggs
- Salad Oil
- 1/2 teaspoon salt
- Baking Soda
- 1 tablespoon granulated sugar
- Butter
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How to Make Sourdough Crepes
- In a large bowl, whisk together the sourdough starter, milk, eggs, melted butter, salt, and sugar until smooth.
- Let the batter rest at room temperature for at least 8 hours, or preferably overnight (8-12 hours). The longer rest allows the flavors to meld and the crepes to become extra tender.
- Before cooking, whisk the batter again to ensure it's well combined.
- Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium heat. You should see a faint shimmer of oil, but it should not be smoking.
- Pour 1/4 cup of batter onto the hot skillet, swirling quickly to create a thin crepe.
- Cook for 1-2 minutes per side, or until lightly golden brown. Flip when the edges begin to lift and the top looks set.
- Stack the cooked crepes on a plate and cover with a clean kitchen towel to keep them warm and prevent them from drying out.
- Serve immediately with your favorite fillings – fresh berries, whipped cream, Nutella, lemon curd, or savory options like cheese and ham are all fantastic choices!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
2g
Fat
2g
Carbs
2g
