Why You’ll Love This Sourdough Crepes Recipe
When you try this sourdough crepes recipe, you’ll quickly discover why it’s a favorite in my kitchen. The delicate, thin texture is simply irresistible, making them perfect for both sweet and savory fillings.
I love how they’re versatile; you can whip them up for breakfast or even a fancy dessert. Plus, using sourdough starter adds a unique tang that elevates the flavor. They’re also a great way to use up leftover starter!
Whether I’m rolling them with jam or stuffing them with savory ingredients, these crepes always impress. Trust me, once you try them, you’ll be hooked!
Ingredients of Sourdough Crepes
When it comes to whipping up a delicious batch of sourdough crepes, having the right ingredients on hand is key. Not only do they use some basic pantry staples, but they also require a few special items that make them truly stand out. Before you immerse yourself in the kitchen, let’s take a closer look at what you’ll need.
Don’t worry if you don’t have everything ready right now; most of these ingredients are pretty common and easy to find.
Here’s the list of ingredients for making sourdough crepes:
- 3/4 cup sourdough starter, at room temperature
- 1 cup warm water (about 100 degrees Fahrenheit)
- 1 1/4 cups all-purpose flour
- 2 eggs, at room temperature
- 3 tablespoons salad oil
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- Butter (for cooking)
Now, let’s talk about some other considerations regarding these ingredients. First off, if you’re like me and sometimes forget to take your eggs out of the fridge ahead of time, don’t sweat it. Just let them sit in warm water for a few minutes to bring them up to room temperature.
It’s a small trick that makes a big difference in the mixing process. Also, if you find your batter is a little thicker than you’d like, don’t be shy about adding a splash of room temperature water until it’s just right. We want that batter to flow beautifully across the pan, right?
And by the way, feel free to get creative with the flavors. Adding a pinch of cinnamon or some dried herbs can really jazz things up. Have fun with it, and let your kitchen be a place of experimentation!
How to Make Sourdough Crepes
Making sourdough crepes is as simple as it’s rewarding. First, you’ll want to grab your 3/4 cup of sourdough starter, and mix it together with 1 cup of warm water—aim for around 100 degrees Fahrenheit—and 1 1/4 cups of all-purpose flour in a bowl. Stir until everything is smoothly blended. This step is a bit like a science experiment, watching the ingredients come together into a silky batter.
Cover that bowl and let it sit in a warm spot for about 8 hours. I usually whip this up in the evening, and by breakfast, I’m greeted with a bubbly, frothy mixture that makes my heart sing.
After waiting patiently (and perhaps dreaming of delicious crepes), it’s time for the next phase. In a separate bowl, beat together two eggs (at room temperature, if you’ve remembered to take them out earlier) and 3 tablespoons of salad oil. Stir this mixture into your bubbly batter, and then combine 1/2 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 tablespoon of sugar, sprinkling it over the top before giving it a good stir.
Let this sit for another 15 minutes—like a brief meditation for your batter—so it can gather its thoughts.
Now, onto the fun part: cooking! Heat up a flat-bottomed frying pan or crepe pan over medium heat. When it’s hot and ready, toss in just 1/4 teaspoon of butter and swirl to coat the surface. Then, pour in about 2 tablespoons of your batter, tilting the pan so it spreads evenly.
Don’t worry if there are a few holes; that’s just character. Cook until the surface looks dry and the edges are lightly browned, then flip it with a spatula and brown the other side. It might take a few tries for the perfect flip—trust me, I’ve had my fair share of crepe disasters.
Stack those beauties on a plate, and repeat until you’ve used up all the batter. Serve them rolled up with jam, powdered sugar, or syrup, and enjoy the fruits of your labor!
Sourdough Crepes Substitutions & Variations
Have you ever thought about how you can customize your sourdough crepes to suit your taste?
I love experimenting with different ingredients. For a gluten-free option, substitute the all-purpose flour with a gluten-free blend. You can also swap out the salad oil for melted butter or coconut oil for a richer flavor.
Want something savory? Try adding herbs like thyme or spices such as cinnamon to the batter. If you’re in the mood for sweetness, mix in vanilla extract or a bit of cocoa powder.
The possibilities are endless, so feel free to get creative and make these crepes truly yours!
Additional Tips & Notes
Experimenting with different ingredients can really enhance your sourdough crepes, but there are a few additional tips I’d like to share for the best results.
First, if your batter feels too thick, add a couple of tablespoons of room temperature water until it flows easily. I prefer using a non-stick pan to minimize butter while cooking.
For added flavor, try mixing in herbs or spices; I usually start with about a tablespoon of dried herbs.
Finally, remember that crepes can be refrigerated for a week or frozen, just let them warm to room temperature before separating to avoid tearing.
Enjoy!