Sourdough Crepes Recipe

Yes, I have something for you today. And you are going to want to thank me.

Welcome to the world of sourdough crepes. It's a world you may have been missing. It's a world you need. It's a better world, a happier world, a wonderful world.

Ok, ok, I jest. But sourdough crepes really are excellent. And easy, even though they have the fancy-pants French name "crepes." And even though it seems like a special sweet, they really don't have sugar in them, so it all depends on your toppings.

I've been working on my barm lately, getting it a little more excited to do its stuff. This work leaves me with extra barm (or sourdough culture, or sourdough starter). We've made the sourdough pancake cake a couple of times this week, but we also have lots of eggs being produced right now. So I decided to kill two birds with one stone and make some crepes. And then I had to make them again to take pictures so that I could share the experience with you. (Not really a problem in this house.)

Crepes are a thin, egg-y cross between a tortilla and a pancake. They are delicious topped with any number of things. Strawberries, berries, cream cheese, maple syrup, honey, fruits, nuts, well, the possibilities are pretty endless. I'll show you how we've made ours this week, but this is not the only way to love crepes.

To mix up sourdough crepes, you'll want about 8 ounces of your sourdough barm. (It's easy to make these up with my starter since I usually feed it 4 ounces of water and 4 ounces of flour to make the 8 ounces to make my quicker bread.) A little more or less is not detrimental. You just have to get the right consistency.

I start heating up my cast iron pan on medium heat while I mix up the crepes. I have the sourdough barm measured out, and it really helps to mix up the batter in a large measuring cup. In another bowl mix up three eggs with a fork. Add those to your sourdough.

In your hot pan, melt 2 tablespoons of butter, and add that to your sourdough batter too. (Try to add it before the butter gets too hot.)

Then about 1/4 teaspoon of salt. Mix it all together.

Now, the batter needs to be pretty thin for proper crepe creation. So depending on how wet you keep your barm, you may need to add some milk to get it to the right consistency. It needs to be pretty runny and drippy.

Now that you have the batter and the hot, buttered pan, it's time to start cooking. Now, you know how your first pancake never turns out that well? Crepes take a little practice too, so don't worry if your first one looks like this:

To cook the crepe, pour in enough batter to coat the whole bottom of the pan. But don't pour it all in so that it's a thick coating. Pour some in, and swish it around to fill up the pan. This is very difficult to do if you are also trying to take a picture of your efforts. It cooks and sets quickly, so you want to get the batter spread thin as quickly as you pour it.

That's the hard part, and it's not too bad, is it? After you get through that, you just wait a bit for the top of the crepe to start looking dry. Then flip it over to cook the top. It's easiest to use a big spatula, and this part also may take some tweaking too. If the whole crepe falls apart, it may be too thin. (Still tastes good, though, so don't throw it out.) Now just let it cook until it's slightly browned on the underside and move it to your plate. And then repeat. This recipe makes about 6-7 crepes. And they do taste the best warm, so I go ahead and serve them up while the next is cooking so it can be eaten.

Now it's time to decorate! We did a scoop of cream cheese in the middle, wrapped it up, and drizzled it with maple syrup. But like I said, this is where you can use your imagination. Or your kids' imaginations. Wrap up half a banana and drizzle it with chocolate. Use a little powdered sugar, if you want. Go nuts! I mean, really, sprinkle some nuts on tops. The sourdough crepe world is your oyster.

Those are some greedy little fingers that didn't want to let me take a picture before he started eating. So selfish! Crepes don't last very long in this house, barely even long enough for a picture.

You. Are. Welcome. (Let me know if you try them!)


  1. I love sourdough and I love crepes. So, as you said, "enough said". LOL! Pinned and stumbled and cannot wait to try. These are fabulous! #ThursdayFavoriteThings

  2. I haven't made crepes in years and have never heard of sourdough crepes. These look delicious! Pinning!

  3. These look so easy and delicious! Thanks for sharing with us on Thursday Favorite Things.

  4. Looks yummy! Thanks for linking to the Homestead Blog Hop this week!

  5. Tried them and loved them! What a simple yet creative way to use discard. First time I went with a sweet fruit compote filling, this time with a savoury omelette filling. Thanks for this! Tip: a cast iron fajita pan is perfect crepe/omelette pan.

  6. So far, the best use I've found for starter discard, easy and delicious. Elegant enough for company, too.


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