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Sourdough Discard Crepes

Sourdough discard crepes are actually really easy to make! And who doesn't love them?!
5 from 1 vote
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 6

Ingredients

  • 2 cups unbleached flour
  • 1 cup milk
  • 1 cup plus 2 T water
  • 4 eggs
  • 1/2 tsp salt
  • 4 T melted butter
  • 2 T sugar (skip the sugar if you are making savory crepes)
  • 1 cup sourdough starter discard

Instructions

  • In a blender combine all ingredients, and blend on high until well mixed.
  • Let the batter rest in the refriegerator for 12-24 hours.
  • After the batter has rested, get a non-stick frying pan with a handle and warm the pan to medium heat. Lightly coat pan with cooking spray or melted butter.
  • Pour about 1/4 cup of batter into the heated pan, then QUICKLY 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 cook for about 1 to 2 minutes, then carefully flip to the other side and cook for another 90 seconds or so. 
  • Repeat with remaining batter, stacking cooked crepes on top of each other as you finish off the batter. 
  • Fill crepes with yummy toppings such as Nutella, cookie butter, berries, real whipped cream, banana, etc.