Easy and Simple Sourdough Crepes (Thin and Delicate)
Some of my favorite childhood memories are of making crepes in the kitchen. It began as something my dad would make, but as I got older, I gradually took over the tradition. Crepes were a special Sunday breakfast we’d indulge in every month or so. Even now, I still love them, but I find myself craving more depth of flavor—something with a little tang. That’s where sourdough comes in! When I discovered that crepes could be transformed into a sourdough masterpiece, I knew I had to try it.
I’m taking my family’s cherished crepe recipe—one we’ve loved for generations—and giving it a tangy sourdough twist. Today, I’m excited to share this delicious transformation with you!
Why you'll love this sourdough crepe recipe
This easy recipe, with simple ingredients, comes together in less than five minutes, whether you mix it by hand, in a blender, or with a stand mixer. Homemade crepes are a versatile treat—perfect for breakfast, a sweet dessert, or even a savory wrap.
This is one sourdough recipe I love, and I’m sure it will become a favorite in your kitchen too!
What are crepes?
Crepes are a French-style pancake that are thin, delicate, and incredibly versatile. Unlike traditional pancakes, they have a light texture and can be enjoyed with a choice of fillings, making them perfect for both sweet and savory dishes. Sweet crepes are often served with fresh berries, whipped cream, or chocolate, while those who prefer a heartier meal can enjoy them with a variety of savory fillings like cheese, meats, and vegetables. They can be topped with anything from simple butter and sugar to more elaborate savory toppings like pesto, smoked salmon, or caramelized onions.
Whether sweet or savory, crepes are a delicious way to enjoy a customizable and satisfying meal.
Are crepes hard to make?
Making delicious great crepes is easy, but it may take a little practice. The trick is to get the crepe as thin as possible by moving the batter around in a circular motion as it cooks. The thinner the crepe, the better. Thin crepes also create crispy edges.
Long ferment or no ferment?
The wild yeast in sourdough offers numerous benefits, one of the most important being its ability to break down phytates in flour, making it easier to digest. This fermentation process takes time—anywhere from a few hours to a full day. If you want to long-ferment your batter for better digestibility, letting it rest overnight or up to 24 hours is a great option. If you’re concerned about leaving eggs out at room temperature, simply allow the batter to ferment first, then mix in the eggs just before cooking.
How to serve crepes
Crepes pair beautifully with a variety of fruits and are always enhanced by real maple syrup. One of my favorite ways to enjoy them is with a simple dollop of whipped cream on top! If you prefer something savory, there are endless options to explore—like goat cheese with caramelized onions, shredded rotisserie chicken with homemade pesto, or cream cheese with smoked salmon. The possibilities are endless!
What if my batter is too thick or too thin?
The crepe batter should be the consistency of heavy cream. If your batter is too thick, add a little extra milk. Small amounts at a time. Same for if your batter is to thin, add small amounts of fresh flour to your batter until you get the correct consistency.
How to store leftover crepes?
If you happen to have leftover crepes, they store well for a couple days at room temperature in an airtight container and up to 3-5 days in the fridge. You could also freeze these crepes with parchment paper in between them for up to three months.
Ingredients
Flour
Flour serves as the foundation of this recipe, providing structure and ensuring the thin batter holds together.
Sugar
Sugar adds a touch of sweetness to the crepes. While it’s not traditionally included in crepe recipes, I enjoy the subtle flavor it brings. Feel free to omit it if you prefer.
Eggs
Eggs play a key role in binding the crepe’s delicate structure while also enhancing its flavor.
Milk
Milk is crucial for achieving the thin, pourable batter needed for crepes. It also contributes to their tender texture.
Salt
Salt enhances the flavors of the eggs and milk while adding depth and richness to the overall recipe.
Vanilla extract
Vanilla extract is used to enhance flavor and aroma. If you would like, you can change up the flavor and add almond extract as well!
Step-by-step instructions for tender crepes
Step 1
Heat cast iron pan or non-stick skillet to medium heat. While this is heating, mix your batter.
Step 2
I have found the easiest way to incorporate ingredients together is my adding the eggs, salt, sugar, vanilla extract, and sourdough discard or active starter to a large bowl and mix together. Then, alternately add flour first, then milk in small amounts to incorperate the ingredients together and make a smooth batter. If you are using a blender, just toss all the ingredients together and they will blend smoothly together.
At this point you can choose to long ferment and let the batter rest if you would like
Step 3
After the batter is smooth and the consistency of heavy cream, add a little butter to your hot pan. Pour 1/4-1/3 cup of batter into the hot pan. Don’t put too much batter in the pan or you will have a thick crepe. Pick up the pan and roll the crepe around to get it into a thin and smooth circle. After pouring the batter wait 15-20 seconds before flipping the crepe onto the second side. You will know the first side is done when there is no more wet batter on the surface of the crepe and it is golden brown.
Repeat with the rest of the batter.
This recipe yields about 24 1/4 cup of batter sized crepes.
Sourdough crepes are a simple yet delicious way to enjoy a classic favorite with a flavorful twist. Whether you fill them with sweet toppings like fruit and whipped cream or go savory with cheese and smoked salmon, these crepes are incredibly versatile. With just a few basic ingredients and a little time, you can create a homemade treat that’s perfect for any meal. Give this recipe a try, and let me know your favorite way to enjoy them!
Sourdough Crepes
These light and delicate French-style pancakes have a subtle sourdough tang, perfect for sweet or savory fillings. This easy recipe comes together quickly with a blender, stand mixer, or by hand. Let the batter rest for extra flavor, then enjoy with your favorite toppings!
Ingredients
- 4 eggs
- 1.5 cups all purpose flour
- 1 cup sourdough discard or active starter
- 2 cups of milk
- 1/2 cups of sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Heat a cast iron pan or non-stick skillet to medium heat. While this is heating, mix your batter.
- Add eggs, salt, sugar, vanilla extract, and sourdough discard or active starter to a large bowl and mix together. Alternately, add flour first, then milk in small amounts to incorporate the ingredients together and make a smooth batter. If you use a blender, toss all the ingredients together, and they will blend smoothly.
- At this point, you can ferment long and let the batter rest.
- After the batter is smooth and the consistency of heavy cream, add a little butter to your hot pan.
- Pour 1/4-1/3 cup of batter into the hot pan. Pick up the pan and roll the crepe around to get it into a thin and smooth circle. After pouring the batter, wait 15-20 seconds before flipping the crepe onto the second side. You will know the first side is done when there is no more wet batter on the surface of the crepe, and it is golden brown.
- Repeat with the rest of the batter.
