Sourdough crepes are an easy dare I say perfect way to use up leftover starter from the bread baking process. You can eat them straight away or make a batch for the freezer, better than having half-filled jars of starter hanging around. Setting aside all the tasty things one can do with a pile of frozen crepes, I'm in the school of 'eat them immediately', so while they're still in the pan, I usually stuff them with cheese or other savory fillings for a quick and easy lunch, or turn them into a yummy dessert treat either sprinkled with sugar and spritzed with lemon juice, or stuffed and rolled with jam, and maybe ricotta. Choices, choices! They're all good!
AuthorAnn Ogden GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.
In a large bowl whisk together the starter, eggs, and milk. Beat until combined to a smooth batter the consistency of heavy cream Set aside.
Heat a non-stick skillet or crepe pan over a medium-high flame. Add the butter and quickly melt. Using a silicone spatula tip and scrape all the butter into the crepe batter and whisk in.
Wipe any remaining butter from the pan with a sheet of paper towel and return pan to the burner. Do not throw the towel away as you can use the butter on it to lightly grease the pan in between crepes.
When the pan is hot ladle on about 1/4 cup of the batter. Immediately swirl the batter around the pan to thinly coat the bottom. As soon as the edges of the batter start to brown, run a palette knife around the edges to loosen the crepe.
Gently slide the knife underneath the crepe and flip it over. Cook the other side (about 1 minute). At this point, you can add your filling before folding the crepe over. Slide crepe onto a warm plate. Repeat until the batter is used up.
The recipe is easy to double, but when I do, depending on their size I only use 4-5 eggs instead of 6.
Unless you have strong arms, I recommend using a lightweight non-stick pan. It makes the swirling the batter part easier. And if you're confident enough to flip them by tossing, go for it!
Ingredients
Directions
In a large bowl whisk together the starter, eggs, and milk. Beat until combined to a smooth batter the consistency of heavy cream Set aside.
Heat a non-stick skillet or crepe pan over a medium-high flame. Add the butter and quickly melt. Using a silicone spatula tip and scrape all the butter into the crepe batter and whisk in.
Wipe any remaining butter from the pan with a sheet of paper towel and return pan to the burner. Do not throw the towel away as you can use the butter on it to lightly grease the pan in between crepes.
When the pan is hot ladle on about 1/4 cup of the batter. Immediately swirl the batter around the pan to thinly coat the bottom. As soon as the edges of the batter start to brown, run a palette knife around the edges to loosen the crepe.
Gently slide the knife underneath the crepe and flip it over. Cook the other side (about 1 minute). At this point, you can add your filling before folding the crepe over. Slide crepe onto a warm plate. Repeat until the batter is used up.
The recipe is easy to double, but when I do, depending on their size I only use 4-5 eggs instead of 6.
Unless you have strong arms, I recommend using a lightweight non-stick pan. It makes the swirling the batter part easier. And if you're confident enough to flip them by tossing, go for it!
