Sourdough Discard Crepes are a staple in my household. My whole family loves them. And who wouldn’t? They’re basically just vehicles for fruit and Nutella! The best part is they’re surprisingly easy to make.

Sourdough discard crepes are fermented in the fridge overnight and have a delicious, but not overpowering, sourdough flavor. Sourdough has tons of health benefits and is amazing for gut health.

Ingredients for Sourdough Crepes

Unbleached Flour

I always use unbleached flour in all of my baked goods. I prefer it to bleached flour, as unbleached is believed to have more nutrients.

Milk and Water

Regular old cow’s milk is perfect for this recipe. Crepe batter has quite a bit of liquid in it to create deliciously thin pancakes.

Eggs

Eggs give crepes their signature soft and bouncy texture.

Salt

If you’ve been following me for a while, you know that the only salt I’ll ever use is Remond. It’s mined from an ancient seabed and is full of naturally occurring trace minerals. Plus, I think it just tastes better! Use my code AMBERSKITCHEN to get 15% off any Redmond product.

Melted Butter

I typically use unsalted butter, but truthfully it’s up to you. Using salted butter might make your crepes a little saltier than normal, so cut down on added salt if that’s what you end up using.

Sugar

A little bit of sugar gives these crepes a slightly sweet flavor. I know you’ll probably load up your crepes with lots of sweet toppings, so we don’t want the crepe itself to be overly sweet! For savory crepes, omit the sugar.

Sourdough Starter Discard

You need a sourdough starter for this recipe. If you don’t have one, see this post to learn all things sourdough starter! (Note: If you make your own sourdough starter, you’ll need to feed it for about 2 weeks until it’s ready to bake with, so plan accordingly)

Sourdough starter is considered “discard” when it is inactive and runny. It will look flat and won’t have any bubbles in it. Sourdough starter is in this inactive state and is considered “discard” when it has not been fed for a few days. You can use starter straight from the fridge for this recipe.

Your sourdough starter might have some black liquid on top, but don’t be alarmed! This is perfectly normal and is called hooch. It may be stirred into the rest of the starter (this will give the starter a more sour flavor), or poured out.

How to Make Sourdough Discard Crepes

As I mentioned earlier, sourdough crepes are actually really simple to make. They might be a little intimidating to make at first, but if you can make pancakes, I promise you can make these.

Start by making the batter by combining all of the ingredients in a blender and pulse until well blended. For these sourdough discard crepes, you’ll want to let the batter sit for 12-24 hours before you cook them to allow the sourdough to do its magic.

If you want to make them for breakfast, you could prep the batter the night before and leave them overnight.

Once the batter has rested, heat a nonstick pan and grease it with a little oil spray or melted butter.

Cooking the crepes might take a little bit of practice. You’ll want to work as quickly as possible. It’s not hard, and you definitely won’t ruin anything, but with practice, it will become even easier.

Pour about 1/4 cup of batter into the heated pan, then pick the pan up by the handle, and swirl the batter to the outsides of the pan, so the batter evenly coats the bottom of the pan. Let that cook for about 1 to 2 minutes, then carefully flip with a spatula and cook for another 90 seconds or so.

Repeat with the remaining batter, stacking cooked crepes on top of each other as you finish off the batter.

The best part about making crepes is they are delicious hot off the pan, but are also amazing at room temperature, or even cold! This makes serving them up pretty stress-free, so you can make them all, stack them high on a plate, and not worry about the bottom ones getting cold. They really taste good at any temperature.

Serve crepes with your favorite toppings, savory or sweet.

Savory Crepe Fillings

To make savory crepes, simply omit the sugar in the crepe batter and cook as normal. The sourdough flavor in these crepes would be so amazing with savory fillings. You can add bacon, cheese, mushrooms, or your favorite veggies to savory crepes, and serve them for breakfast, lunch, or dinner.

Sweet Crepe Fillings

We love to fill crepes with berries, bananas, Nutella, cookie butter, or homemade whipped cream, and give them a good dusting of powdered sugar. You can add any of your favorite spreads or sauces like jam or syrup, too. Use whatever your family likes best.

How to Serve Sourdough Crepes

Serving crepes buffet-style with lots of toppings is so much fun, and actually a lot less work than plating them up individually. I like to get out all of the toppings and put them in little bowls and let the kids make their own crepes.

Crepes are actually a great meal for a crowd too, because you can really prep all of the ingredients ahead of time and set up the buffet when it’s time to eat. Since the crepe batter has to sit overnight, all you have to do in the morning is cook the crepes.

My Favorite Sourdough Recipes

Sourdough Cinnamon Rolls

Sourdough Waffles

Sourdough German Pancakes

Happy Cooking!

I hope you love this recipe as much as I do. If you want to follow along on my cooking adventures, follow me on Instagram @AMBERSKITCHEN