Crepes are one of those foods you either know about and most likely love, or you’ve never heard of before. They are very popular in France, and can be stuffed with myriad sweet and savory flavors.
Crepes are a thinner, more protein-packed cousin to the pancake. Where pancakes usually contain quite a bit more flour than eggs and milk, crepes are heavier on the egg and milk.
These sourdough crepes are wonderful in that there is no overnight waiting. You simply combine your sourdough starter, eggs, and milk and you’ve got crepes ready in a flash with all of the benefits of sourdough to boot.
Download our Sourdough Guide and Recipe book today and get tips and tricks for making perfect crepes every time!
Heat a 10-inch skillet over medium heat. In a medium bowl combine all ingredients, slowly adding milk until the desired (thin) consistency is reached. Add some butter to the skillet once it's hot.
Pour 1/3 cup of the batter into the center of the pan. Pick up the pan and turn and tilt it to allow batter to spread in a circular motion. Cook for about one minute or until edges come away from pan. Flip and cook an additional minute or two.
Remove crepe from pan and repeat with remaining batter, adding butter to pan as needed. Serve with jam, berries, whipped cream, or syrup.
START MAKING SOURDOUGH CREPES AT HOME
Now that you know how to make sourdough crepes, it’s time to actually start making them and Cultures for Health has you covered.
The four sourdough starters we have are:
- San Francisco Style Sourdough Starter
- Gluten-Free Sourdough Starter
- Whole Wheat Sourdough Starter
Rye Sourdough Starter
These four different types give you the flexibility to make whatever kind of bread you want at home.
If you’re ready to start making bread today, click here to check out our full collection of sourdough starters now!