Sourdough Discard Crepes are a favorite in my kitchen — light, thin, and perfect for filling with fruit, spreads, or savory ingredients. They’re simple to make and a great way to use up sourdough starter discard. The batter rests in the refrigerator overnight, developing a mild sourdough tang without overpowering the crepes.
Using sourdough discard adds flavor and can be a useful part of maintaining a starter. If you keep a starter at home, using discard in recipes is an easy way to reduce waste while enjoying the unique taste sourdough brings to breakfast and brunch dishes.
Ingredients for Sourdough Crepes
Unbleached Flour
Unbleached all-purpose flour works well here. I prefer it for baked goods because it’s less processed than bleached flour and many bakers believe it preserves more natural flavor.
Milk and Water
Whole milk or any milk you normally use is fine. The crepe batter is quite thin, so it needs ample liquid to produce delicate, lacy crepes. The recipe uses a mix of milk and water to keep the batter light.
Eggs
Eggs provide structure and give crepes their tender, slightly bouncy texture.
Salt
A pinch of good-quality salt enhances the overall flavor. I like using Redmond sea salt for its mineral profile and taste, but any salt you prefer will work.
Melted Butter
Melted butter enriches the batter and helps prevent sticking when cooking. Unsalted butter is common, but you can use salted if preferred—reduce added salt accordingly.
Sugar
Just a small amount of sugar gives the crepes a hint of sweetness without making them cloying, which is ideal if you plan to add sweet fillings. Omit the sugar if you intend to make savory crepes.
Sourdough Starter Discard
This recipe uses sourdough starter discard — the portion of your starter that has been left unfed and is loose in consistency. Discard can be used straight from the refrigerator. If there’s a dark liquid on top (known as hooch), you can stir it back in for a tangier flavor or pour it off.
How to Make Sourdough Discard Crepes
These crepes are straightforward to prepare. If you can make pancakes, you can make crepes — the main difference is the batter’s thinness and the technique for spreading it in the pan.
Start by blending all ingredients until smooth. A blender or immersion blender works well to create a silky batter. Cover and refrigerate the batter for 12–24 hours; this resting period lets the sourdough develop flavor and improves the batter’s texture.
When ready to cook, heat a nonstick frying pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the center of the pan, then quickly lift and tilt or swirl the pan so the batter coats the bottom in a thin layer. Cook 1–2 minutes until the edges lift and the surface sets, then flip gently and cook another 60–90 seconds on the second side.
Stack cooked crepes on a plate as you finish them. Crepes are delightful hot from the pan but also taste great at room temperature or cold, which makes them convenient for serving a crowd.
Ingredients
- 2 cups unbleached flour
- 1 cup milk
- 1 cup plus 2 tablespoons water
- 4 eggs
- 1/2 teaspoon salt
- 4 tablespoons melted butter
- 2 tablespoons sugar (omit for savory crepes)
- 1 cup sourdough starter discard
Instructions
- Combine all ingredients in a blender and blend on high until smooth.
- Cover and refrigerate the batter for 12–24 hours to allow the sourdough flavor to develop.
- When ready, warm a nonstick frying pan over medium heat and lightly coat with cooking spray or melted butter.
- Pour about 1/4 cup of batter into the heated pan, then quickly lift and swirl the pan so the batter spreads evenly across the bottom. Cook 1–2 minutes, then flip and cook another 60–90 seconds.
- Repeat with remaining batter, stacking crepes as you go. Fill with sweet or savory fillings and serve.
Savory Crepe Fillings
For savory crepes, omit the sugar in the batter. Try fillings such as sautéed mushrooms and spinach, bacon and cheese, or roasted vegetables with a sprinkle of fresh herbs. Savory crepes make a great breakfast, lunch, or light dinner.
Sweet Crepe Fillings
Sweet options are endless: fresh berries, sliced bananas, Nutella, cookie butter, jam, or whipped cream. Finish with a dusting of powdered sugar or a drizzle of syrup for a classic treat.
How to Serve Sourdough Crepes
A build-your-own crepe buffet is an easy, family-friendly option. Arrange toppings in bowls so guests can assemble their own. Because the batter rests overnight, most of the prep is done ahead of time; on the day, simply cook the crepes and set out fillings.
Notes, Tips and Variations
If your starter has hooch (a thin dark liquid on top), stir it in for extra tang or pour it off if you prefer a milder flavor. Crepes can be made savory or sweet by adjusting the sugar in the batter. Leftover crepes store well in the refrigerator and can be gently reheated in a skillet or microwave.
Recipe Details
- Course: Breakfast
- Prep Time: 5 minutes (plus 12–24 hours resting)
- Cook Time: about 3 minutes per crepe
- Servings: 6
Related Recipes
Sourdough Cinnamon Rolls; Sourdough Waffles; Sourdough German Pancakes.
Happy Cooking!
I hope you enjoy these sourdough discard crepes. They’re a versatile, delicious way to use starter discard and make a memorable breakfast or brunch. Share them with family and friends and experiment with different fillings to find your favorite combinations.