Best Sourdough Discard Crepes (5 Ingredients)

This easy sourdough crepe recipe makes a delicious breakfast or lunch option!  

Our family loves this simple sourdough recipe.  As a breakfast entree crepes can be filled with fresh berries, whip cream, or nutella.

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For a savory option load them with ham and melted cheese at lunchtime.

You only need 5 easy ingredients to whip up this simple meal: sourdough starter discard, salt, melted butter, eggs, and milk.  

This light crepe has crispy edges, a slight sourdough tang, and a soft inner texture. The ingredients can be mixed in five minutes and on the table in less than ten, and they feature wholesome, simple ingredients.

Talk about a winning recipe for a busy mama!

Sourdough crepes are my favorite way to get a wholesome breakfast or snack on the table. Luckily my kids love them too. Let’s dive in to all of the details.

Get more beginner-friendly sourdough discard recipes here. 

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Ingredients

You will need just a few wholesome and simple ingredients to make these crepes:

• 2 eggs
• 1 cup sourdough discard (I typically use discard 18-24 hours after the last feeding)
• 2 tablespoons melted butter (plus more butter for greasing your pan)
• 1/4 teaspoon salt
• 1/2 cup milk 

Try my other easy sourdough breakfast recipes like waffles and pancakes.

Tools

• Non stick pan OR cast iron pan (I am using this non-toxic diamond pan)
• Whisk
• Measuring cup
• Medium bowl

How To Make Easy Sourdough Crepes

Before mixing up your batter preheat your pan on the stove top on medium heat. This is a “5” setting on our stovetop, but temperature may differ based on your stove.

Sourdough crepe batter is incredibly quick and simple to whip up:

Step 1:

In a medium bowl whisk together the eggs, sourdough discard, salt and butter. Whisk well until the eggs are completely dissolved and the batter has a consistent thin and creamy appearance. 

Pour in the milk and stir until well combined. 

Step 2:

Melt the additional butter in the preheated pan, making sure the entire surface is covered.  Pour 1/4 – 1/2 cup of batter into the pan and use a spatula to make sure the batter is spread out nice and thin.  

You do not want it too thick. (You can also tilt your pan and rotate it in a circular motion to help the batter spread out). 

Step 3: 

Let the first side cook for about two minutes, until the edges are slightly golden brown. Use a spatula to carefully lift up and flip the crepe.  Let the second side cook for one minute.

Let the crepe cool for a minute or two, then fill with your favorite fillings. 

Savory Toppings

Add herbs like rosemary, thyme or oregano to the batter for savory crepes. 

Here are a few savory filling ideas:

• Ham and cheese
• Swiss cheese and mushrooms
• Spinach and scrambled eggs
• Goat cheese + honey

How To Make Sweet Crepes

To make sweet crepes, add 1 tablespoon of sugar or honey to the batter.  Here are a few filling ideas:

• Nutella
• Fresh berries and whipped cream, topped with maple syrup
• Peanut butter and bananas
• Cream cheese + honey 

My kids love to make homemade whipped cream with heavy cream and vanilla extract. Simply beat the cream until light and fluffy.

Whatever your choice of fillings, crepes are a delicious way to use up discard.

Storing

Let crepes cool completely before storing.  Place a piece of parchment paper in between each crepe, stack them, and then wrap with plastic wrap.  Refrigerate for 2-4 days.  

Recipe Tips

• Lightly coat the bottom of the pan with butter, but don’t over grease the pan or you’ll get greasy crepes!
• You can use active starter for this recipe if you do not have any discard
• The secret to amazing crepes is to keep the batter thin-be sure to spread it around the pan!
• For dairy sensitivities, replace whole milk in this recipe with almond milk

This time saving meals is one of our go-to recipes for homeschooling because it is so quick to make and the whole family truly enjoys it!

Let me know in the comments if you try it!