Sourdough Crepes
Sweet and slightly tangy thin pancakes
Equipment
- Crepe Pan
- Blender
Ingredients
- 4 eggs
- 2 cups whole milk
- 1 cup all purpose flour
- ½ cup sourdough discard
- 2 tbsp butter melted
- ½ tsp salt
- ¼ cup sugar
Instructions
- In your blender, put all the wet ingredients in first then the dry.
- Blend on high for a few seconds until everything is smooth. Don't blend for too long, it should only take about 10 seconds.
- To cook your crepes, heat your crepe pan (or non-stick skillet) over medium heat until heated through.
- Pour 1/3-1/2 cup of batter into the middle of the pan and rotate the pan around to spread the batter evenly. You need to do this quickly! Cook on this side for about 30-45 seconds.
- This is the tricky part! Carefully, with either an offset spatula or silicone spatula lift the crepe from one edge and gently flip over to cook the other side for an additional 30-45 seconds. This is the hard part, so don't be discouraged if you have some that tear or look a little wonky! It just takes practice.
- Repeat until all batter is used. Enjoy with cinnamon and granulated sugar, syrup, or stuffed with your favorite filling!