Sourdough Crêpes Make an Easy and Delicious Entrée or Dessert
As a teenager, I discovered the delight of crêpes quite accidentally. Occasionally, I would thumb through Mom’s gigantic yellow-covered cookbook that was her recipe Bible. Sometimes I’d choose a spot and open the book at random. One day it opened to “Traditional French Crêpes.”
Skimming through the recipe, I realized it was pretty simple. But I didn’t have anything that resembled a crêpe pan. Grandma came up behind me and, reading over my shoulder, read my mind. “You don’t need one,” she said, pointing to the picture.
That was all the encouragement I needed. After that, I made them every chance I got. Our family’s supply of various jellies and quickly whisked whipped-cream became my go-to fillings. I even bought a small mesh strainer to use for dusting with powdered sugar.
During my college years, Dad was posted to Heidelburg, Germany, and we visited Paris during one summer break. I finally ate authentic French crêpes. They had a delightful lemony filling. If you follow my writing here, you know I love lemon-anything.
During this pandemic, I created a sourdough starter, because I couldn’t find bread or yeast on my store’s shelves. Since then I have looked for ways to use the discard that results from each feeding. Recently, I remembered those sweet treats and decided to figure out how to make them with the discard.
Sourdough Crêpes Recipe
I usually make sweet crêpes but savory ones are great for a quick main entrée. This recipe can make either version. It makes 8 to 10 crêpes.
½ c. (120 g.) sourdough discard
½ tsp. (3 g.) kosher salt
1 ½ c. (375 g.) milk
3 tbsp. (42 g.) butter, melted
¾ c. (106 g.) all-purpose flour
2 tbsp (28 g.) vegetable oil or butter (for cooking)