Sourdough Discard Crepes
Thin, lacy-edged French-style crepes made with unfed sourdough discard. The discard adds a gentle tang and tender chew, and the batter rests while you get everything else ready. Fill with something sweet or savory.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 30 min
- Total
- 1 hr 5 min
- Makes
- 10 crepes (8-inch / 20 cm), serving 4
Steps
Before you start
- Take the eggs and milk out of the fridge 30 minutes ahead so they blend smoothly into the discard.
- Use unfed discard that is 100% hydration (equal weights flour and water) and smells pleasantly tangy, not like nail polish remover.
- Plan on 30 minutes of batter rest time. Don't skip it, because it relaxes the gluten and prevents torn crepes.
- Have a large plate and your fillings ready before you start cooking.
Melt the butter
- Melt 2 tablespoons (28 g) butter in a small saucepan over low heat or in a microwave-safe bowl in 15-second bursts.
- Set aside for 2 minutes so it is warm, not hot, and won't scramble the eggs.
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Ready when: Butter is fully liquid and only warm to the touch.
Whisk the wet ingredients
- In a large bowl, whisk the sourdough discard, eggs, milk, sugar, salt and vanilla (if using) for about 1 minute until completely smooth and no streaks of egg remain.
- Slowly whisk in the melted butter.
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Ready when: Mixture is uniform, pale and slightly frothy.
Tip: If the discard is cold and clumpy, whisk it with the milk first, or blend everything in a blender for 15 seconds.
Add the flour
- Sprinkle the flour over the wet mixture and whisk just until no dry pockets remain, about 30 seconds.
- Small lumps are fine, since they will relax during resting.
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Ready when: Batter is thin and pourable, like heavy cream.
Tip: Overmixing makes crepes chewy. Stop as soon as the flour disappears.
Rest the batter
- Cover the bowl and let the batter rest at room temperature for 30 minutes.
- Stir gently before using.
- If it has thickened and coats a spoon like pancake batter, whisk in 1–2 tablespoons milk.
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Ready when: Batter has tiny bubbles on top and flows off a spoon in a thin ribbon.
Heat the pan
- Heat an 8–10-inch non-stick skillet over medium heat for 2 minutes.
- Rub the surface lightly with the cold 1 tablespoon (14 g) butter, using a fork or paper towel.
- You will only need to re-butter every 2–3 crepes.
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Ready when: A drop of batter sizzles gently on contact without browning instantly.
Tip: If the pan smokes or the butter browns quickly, lower the heat slightly.
Pour and swirl
- Hold the pan off the heat and pour in about ¼ cup (60 ml) batter.
- Immediately tilt and rotate the pan so the batter spreads into a thin, even circle reaching the edges.
- Return to the heat.
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Ready when: Batter sets within seconds and the surface looks matte rather than wet.
Tip: The first crepe is often a test. Adjust the batter amount or heat before continuing.
Cook and flip
- Cook for 60–90 seconds until the edges look dry, curl slightly and the underside is lightly golden with lacy brown spots.
- Loosen the edge with a thin spatula, flip and cook the second side for 20–30 seconds.
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Ready when: Underside is golden with brown lace; the second side is just spotted and the crepe is no longer sticky.
Tip: If the crepe tears when you lift it, wait another 15 seconds. It is not set yet.
Stack and repeat
- Slide each finished crepe onto a large plate.
- Re-whisk the batter every few crepes, since the flour settles, and re-butter the pan lightly as needed.
- Continue until all the batter is used, for about 10 crepes in total.
- Stacked crepes won't stick to each other.
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Ready when: All batter is used and you have a stack of about 10 pliable crepes.
Tip: Cover the stack loosely with a clean towel to keep it warm and soft.
Fill and serve
- Serve warm, folded into quarters or rolled around fillings such as lemon and sugar, jam, fresh berries, Nutella, or ham and cheese.
- Serve immediately.
Good to know
Tips
- Use a measured ¼ cup of batter per crepe for consistent size and thickness.
- The first crepe is usually uneven. Treat it as a test and adjust the heat or batter accordingly.
- If crepes turn out thick or rubbery, thin the batter with milk 1 tablespoon at a time.
- A more active, recently fed discard gives a tangier flavor; older discard tastes more sour, so add a pinch more sugar if you prefer it milder.
Make ahead
"The batter can be made up to 24 hours ahead and refrigerated, covered. Bring to room temperature for 20 minutes, whisk well and thin with a little milk if needed. Cooked crepes can also be made ahead (see storage)."
Storage & reheating
"Room temperature: up to 2 hours, covered. Refrigerator: stack with parchment between each crepe, wrap airtight and keep up to 3 days. Freezer: up to 2 months in a freezer bag with parchment between layers; thaw overnight in the fridge. Reheat in a lightly buttered skillet over medium-low heat for 15–20 seconds per side, or microwave a stack covered with a damp towel for 20–30 seconds."
Substitutions
- whole milk → unsweetened oat or almond milk. Works well; crepes may be slightly more delicate, so flip carefully.
- all-purpose flour → white whole wheat flour. Adds a nuttier flavor; add 1–2 tablespoons extra milk as whole wheat absorbs more liquid.
- unsalted butter → neutral oil such as canola. Use 2 tablespoons (30 ml); the flavor will be less rich.
- granulated sugar → omit for savory crepes. Also omit the vanilla for a savory version with cheese, ham, or sautéed mushrooms.
