Easy Sourdough Crepes

Some mornings you just wake up craving the taste of Sourdough Crepes. Crepes are ubiquitous in Paris. You can find them everywhere, from street vendors to sidewalk cafes to trendy bistros.

​In a traditional crepe recipe, you make the batter and then refrigerate it for at least 30 minutes before using it. In this easy sourdough crepes recipe, you don’t need to wait. If you keep sourdough starter in your fridge, you can make a batch in a matter of minutes.

There are several things I like about these easy sourdough crepes:

• ​They are super-fast to make.
• They can be either savory or sweet. It’s easy to please everyone by just swapping out the filling.
• Leftover crepes can easily be re-heated.

What is the difference between pancakes and crepes? Pancakes are made with more flour, while crepes are thinner with more eggs and milk… and less flour. This means they don’t feel as heavy in your stomach when you eat them.

If you’ve never made crepes before, you are in for a treat. Sourdough crepes are just as easy as pancakes, and in my opinion, they taste better. Just whip up the batter, add the fillings, and watch the smiles appear on your family’s faces. You only need a few items:

• ​Crepe pan or frying pan
• Batter spreader
• Butter for the pan
• Sourdough starter
• Eggs, milk and salt
• ​Toppings / fillings for your sourdough crepes​​

Ideas for sweet fillings include:

• ​Syrup and powdered sugar
• Chocolate and banana
• Baked apples and cinnamon
• Berry jam and sour cream
• Fresh berries and whipped cream

Ideas for savory fillings include:

• ​Black pepper and parmesan
• Ham and cheddar cheese
• Mushrooms and goat cheese
• Chicken with sour cream
• Spinach and ricotta cheese

​When making crepes, there are three ways to serve them:

• ​Flat, on a big plate (similar to pancakes)
• Rolled into long tubes, like cigars
• Folded in half, and then in half again to make a triangular shape

I personally think that rolling them into tubes is the easiest but the triangular shape is a very pretty presentation.

1 cup Sourdough Starter
2 eggs
1/4 – 1/2 cup Milk
Pinch of salt​Heat a crepe pan or large skillet over medium heat.In a medium bowl, add sourdough starter, eggs, salt and enough milk to make a thin, runny batter. If your sourdough starter is 100% hydration (with equal parts of flour and water), this will be about 1/3 of a cup.

Melt 1 tsp. of butter in the crepe pan. Add a scoop of thin batter (1/3 to 1/2 cup) and use a crepe batter spreader to evenly spread the batter over the bottom of the pan. Cook for about 2 minutes or until the edges lift. Flip and cook the other side. If you are adding a filling that needs to be melted (such as cheese or chocolate chips), add that to the top of the crepe as soon as you flip it.

​Makes 5 crepes.

The wine pairing will be based on what is inside the crepes. For a sweet brunch crepe—such as one with syrup or cooked fruit—an off-dry sparkling wine is best, such as a Prosecco or Demi-Sec Champagne. For a cheese-based savory crepe, try an acidic white wine, such as a Sauvignon Blanc or Pinot Grigio. For a meat-based crepe, match the wine to the meat.