The Best Sourdough Discard Crepes – Quick Recipe

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This is THE BEST sourdough crepes recipe. These delicate, french-style pancakes are light and fluffy with crispy edges. Made with sourdough discard, they have a subtle tangy flavor that pairs perfectly with sweet or savory fillings.

I love making sourdough recipes for breakfast, and these sourdough crepes—which are like beautiful, thin pancakes—are my new favorite morning go-to.

Of course, other sourdough breakfasts like sourdough cinnamon rolls and sourdough donuts are family favorites. But they take longer than I have most mornings before I have to run out the door to take my daughter to preschool.

These homemade crepes, however, take a grand total of 10 minutes to make. So they’re perfect for busy mornings and leisurely weekends.

It’s a simple recipe that uses pantry staples and sourdough starter discard. You don’t have to worry about feeding your starter ahead of time because it works perfectly with active or inactive starter.

What I like the most about this sourdough crepe recipe is that it is 100% no-fuss and made with simple ingredients. You don’t need to have any sourdough experience or take the time to let the batter rest for a long-ferment. It’s literally as easy as mixing the ingredients and making a thin pancake.

Easy. Quick. Delicious. It’s a great way to start the morning, and I’m here for it!

My favorite way to serve them is with yogurt, a drizzle of honey, and fresh fruit. But the choices for both sweet and savory fillings are endless.

Tips for Making Sourdough Crepes

• Thin the batter -The batter should be about the consistency of heavy cream. Depending on your starter’s hydration and the egg’s size, you may need to add more milk. Add it one tablespoon at a time until it reaches the right consistency.
• Butter your pan – I like to add a little butter to the skillet between each crepe. Not only does it prevent sticking to the bottom of the pan, it also adds flavor. If your butter is burning, turn the burner down to medium-low heat.
• Use around 1/4 cup of batter – This really depends on the size of your skillet, but around 1/4 cup of batter is a good starting point. Add the batter to the center of the skillet, then tilt it in a circular motion to spread it around.
• Wait until the top is mostly dry – If you flip your sourdough crepe too soon, it will break. And if you wait too long, it will burn. Cook the crepe on the first side until it is mostly dry on top and golden on the bottom. Then, flip it to the other side.
• The first crepe is always the worst crepe – It’s a truth universally known: the first pancake is always a bust. Don’t feel discouraged if it doesn’t turn out. Use it as a tester to see if your skillet it too hot, too cool, or needs more/less butter.
• Use a fish turner or thin turner – Turning sourdough crepes can be a little tricky. The best tool I’ve found for flipping them is a fish turner. Really, I use my fish turner for everything. It’s a kitchen essential.

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How to Make Savory Sourdough Crepes

This recipe includes sugar and vanilla for sweet crepes. However, making savory crepes is simple. Just omit the sugar and vanilla. Then, follow the recipe instructions as usual.

Tools You Will Need

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• 10″ cast iron skillet, crepe pan, or non-stick pan – Traditionally, I prefer a cast iron skillet, but this is the rare case where I had better results with a non-stick skillet. If you want to learn more about cooking cast iron, check out my cast iron care YouTube video.
• Fish turner or regular turner – A fish-turner is a game-changer in the kitchen. It’s thin and can slide under even the most delicate crepe. If you don’t have a fish turner, a regular turner will do the job.
• Large bowl – You will need a bowl to mix the ingredients. Luckily, this is a one-bowl recipe, so there is very little mess.
• Danish dough whisk or spoon – For mixing the ingredients, I like to use a Danish dough whisk.

How to Make Sourdough Crepes

• 1/4 cup sourdough starter – This recipe doesn’t rely on starter for leavening, so you can use either active or inactive starter
• 1 cup all-purpose flour – Some crepe recipes do not call for flour. But I have found that the added flour creates a lighter, fluffier crepe.
• 1 large egg – Fresh or freeze dried eggs will work.
• 1/2 cup milk, room temperature (plus more) – You may need a little extra milk for thinning the batter. If so, add it in one tablespoon at a time until it reaches a heavy cream-like consistency.
• 1.5 tbsp granulated sugar – Omit if you are making savory crepes.
• 1/4 tsp baking soda – This is why you don’t need active starter. The baking soda takes care of the leavening magic.
• 1/4 tsp salt – I prefer using coarse kosher salt, but you can use whatever you have on hand.
• 1.5 tbsp butter, melted – Melted butter mixes into the batter more evenly. So make sure it is fully melted, but not scorching hot.
• 1 tsp vanilla extract – Like the sugar, omit if you are making savory crepes.

Sourdough Crepe Recipe

1. In a medium-sized bowl, mix all of the ingredients together until thoroughly combined and the batter has no lumps. I like to use a Danish dough whisk for this. The batter should be thick but pourable. If you need to thin it, mix in one tablespoon of milk at a time until it is about the consistency of heavy cream.
2. Add enough butter or neutral oil to lightly coat a 10″ skillet (I used about a teaspoon of butter) and preheat the skillet on medium heat.
3. Ladle about 1/4 cup of sourdough crepe batter into the preheated pan. Tilt the skillet in a circular motion to spread the batter into a thin, even layer (if you are using cast iron, don’t forget your oven mitt for this. That handle gets hot!).
4. Allow the crepe to cook until it is mostly dry on top and lightly browned underneath, about 45 seconds – 1 minute. Resist the urge to touch the crepe, unless you are just peeking underneath.
5. Use a fish turner or other thin turner to gently flip the crepe to the second side. Cook until golden, about 20-30 seconds. Transfer to a plate.
6. Repeat the process for the remaining batter, adding a little butter to the skillet between crepes.
7. Serve with your choice of fillings: butter, maple syrup, homemade jam, chocolate spread, or powdered sugar. The possibilities are endless.

How to Store Leftover Sourdough Crepes

Separate unfilled crepes with parchment paper and transfer them to an airtight container or ziplock bag. Keep in the refrigerator for up to 7 days or in the freezer for up to 3 months.