Sourdough Discard Crepes

Sourdough Discard Crepes ingredients

• 120 g sourdough discard (unfed, at room temperature)
• 2 whole large eggs
• 120 ml whole milk
• 60 g all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 2 tbsp unsalted butter (melted and cooled, plus more for cooking)
• as needed cooking spray or additional butter

How to make Sourdough Discard Crepes

1. In a large mixing bowl, whisk together the 120g sourdough discard, 2 large eggs, and 120ml whole milk until well combined and smooth. Ensure there are no large lumps of discard remaining.
2. In a separate medium bowl, whisk together the 60g all-purpose flour, 1 tbsp granulated sugar, and 1/4 tsp fine sea salt. This ensures dry ingredients are evenly distributed.
3. Gradually add the dry ingredients to the wet ingredients, whisking continuously until a smooth batter forms. There should be no visible lumps of flour.
4. Stir in the 2 tbsp melted and cooled unsalted butter until fully incorporated. The batter should be thin, pourable, and slightly thicker than water. If it's too thick, add a tablespoon of milk at a time until the desired consistency is reached.
5. Cover the bowl and let the crepe batter rest for at least 15-30 minutes at room temperature, or for up to 12 hours in the refrigerator. Resting allows the flour to fully hydrate and results in more tender crepes.
6. Heat an 8-inch non-stick skillet or crepe pan over medium-low heat. Lightly grease the pan with cooking spray or a small amount of butter, wiping off any excess with a paper towel. The pan should be just hot enough that a drop of water sizzles instantly.
7. Pour approximately 1/4 cup of batter into the center of the hot pan. Immediately swirl the pan to evenly coat the bottom with a thin layer of batter. Work quickly to ensure an even, delicate crepe.
8. Cook the crepe for 1-2 minutes, or until the edges begin to crisp and pull away from the pan, and the top appears set and dry. Carefully lift an edge with a thin spatula and check for a light golden brown color underneath.
9. Using a spatula, gently flip the crepe and cook for an additional 30-60 seconds on the second side, just until lightly golden. Transfer the cooked crepe to a plate. Continue with the remaining batter, stacking the finished crepes to keep them warm.
10. Serve the sourdough discard crepes immediately with your favorite toppings such such as fresh fruit, whipped cream, Nutella, powdered sugar, or a drizzle of maple syrup.

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