Sourdough Crepes are a simple, flexible way to use your sourdough discard. Thin and buttery with crisp edges and a gentle tang, these crepes work equally well with sweet or savory fillings. The discard adds a subtle depth of flavor without overpowering the delicate crepe texture.
If you enjoy sourdough baking or want simple breakfast ideas that highlight discard, these crepes are a favorite. The recipe scales easily—double or triple the batch—freezes well, and reheats nicely. Serve them with fruit, savory fillings, creams, compotes, chutneys, or a drizzle of vegan honey for variety. The finished crepes are thin, tender, and lightly tangy from the discard.
Try pairing them with custard, whipped cream, jam, sautéed vegetables, or a savory chutney. They make an elegant brunch or a quick, satisfying weeknight meal.
If you prefer other sourdough breakfast options, consider pancakes or French toast made with discard, or try quick sourdough biscuits when you want something savory and fast.
📃 Ingredients
Milk. Whole milk gives the crepes the richest flavor, but semi-skimmed or skim milk will also work.
Sourdough discard. This recipe assumes discard from a 100% hydration starter (equal parts water and flour).
Flour. All-purpose flour is used here for a tender, flexible crepe.
Note: For savory crepes use only ½ teaspoon sugar. For sweet crepes, add 1 teaspoon vanilla extract to the batter.
🥣 How to make them
Step 01. Whisk the dry ingredients: all-purpose flour, sea salt, and granulated sugar.
Step 02. Whisk the wet ingredients: melted unsalted butter, eggs, milk, and sourdough discard.
Step 03. Combine the dry ingredients into the wet mixture, whisking until smooth and lump-free. Cover and refrigerate for 30 minutes to rest; the batter should be similar in consistency to heavy cream.
Step 04. Heat a non-stick pan over medium. Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to form a thin, even layer. Cook 1–2 minutes, until the top surface is no longer wet.
Step 05. Run a spatula around the edge, flip gently, and cook 30 seconds to 1 minute more until lightly golden. Transfer to a plate and continue with the remaining batter.
✔️ Expert tips
Keep crepes warm: Place cooked crepes on a baking sheet in a 325°F oven while you finish the batch. Layer with parchment between crepes to prevent sticking and make serving easier.
Smoother batter: Blend all ingredients briefly in a blender for an extra-smooth batter. Add 1–2 tablespoons of milk if the mixture thickens after resting.
Make-ahead: For the most delicate texture, prepare the batter the night before and refrigerate (cover well). Use within 24 hours to avoid excessive tang from fermentation.
Best pan: A non-stick skillet prevents sticking and tearing; a well-seasoned cast-iron pan can work too but may require more careful greasing.
🙋🏻♀️ FAQ
Yes. Make crepes ahead and reheat them briefly in a skillet over medium heat or in a low oven. Store with parchment between layers to avoid sticking.
Rubbery crepes usually result from overmixing the batter or cooking at too high a heat. Whisk gently and cook over medium heat for tender results.
Letting the batter rest strengthens gluten and makes crepes less prone to tearing. Also ensure the crepe is cooked enough on the first side before flipping and use a flexible spatula to lift it gently.
🧇 Toppings and fillings
These crepes are versatile—try them with a tea-infused custard and berries, a floral whipped cream, blueberry compote, caramelized onion chutney, or a simple drizzle of vegan honey. They pair well with both bright, fruity toppings and rich savory spreads.
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Earl Grey Whipped Cream (Tea Infused)
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Easy Blueberry Compote
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Caramelized Red Onion Chutney
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Vegan Honey (Apples & Chamomile)
❄️ Storing and freezing
Refrigerate: Store leftover crepes covered in the refrigerator for up to 5 days. Use parchment between layers to prevent sticking.
Freeze: Freeze crepes for up to 2 months in a freezer bag with parchment between layers. Thaw overnight in the fridge and reheat gently in a skillet.
If you try this Sourdough Crepe recipe, please leave a star rating and share your experience in the comments below.
📖 Recipe
Easy Sourdough Discard Crepes
Tatiana Kamakura
Sourdough Crepes are thin, buttery crepes with a hint of tang from a sourdough discard. They’re perfect for sweet or savory fillings and are easy to scale and freeze.
Prep Time: 5 mins
Cook Time: 10 mins
Rest Time: 30 mins
Total Time: 45 mins
Servings: 16 crepes
Calories: 106 kcal per crepe
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon sea salt
- 1 tablespoon granulated sugar (½ teaspoon for savory crepes)
- 2 cups milk
- ½ cup sourdough discard (100% hydration)
- 4 large eggs
- 3 tablespoons unsalted butter, melted
Instructions
- Whisk the flour, salt, and sugar in a bowl.
- Whisk eggs, milk, melted butter, and sourdough discard in a separate bowl.
- Slowly add the dry ingredients to the wet, whisking until smooth and lump-free.
- Cover and chill the batter for 30 minutes; it should thicken to a heavy-cream consistency.
- Heat a non-stick pan over medium and grease lightly. Pour about ¼ cup batter, swirl to coat, and cook 1–2 minutes until the surface is set.
- Flip and cook another 30 seconds to 1 minute until lightly golden. Repeat with remaining batter.
Notes
- For extra-smooth batter, blend briefly in a blender.
- If batter thickens too much after resting, stir in 1–2 tablespoons of milk.
- Prepare batter the night before for very tender crepes, but do not let it ferment more than 24 hours to avoid excessive tang.
- Keep cooked crepes warm in a 325°F oven layered with parchment paper.
Nutrition (per crepe)
- Calories: 106 kcal
- Carbohydrates: 13 g
- Protein: 4 g
- Fat: 4 g (Saturated fat: 2 g)
- Cholesterol: 50 mg
- Sodium: 81 mg
- Fiber: 0.4 g