These basic sourdough crepes are a quick and elegant breakfast that your whole family will love. They’re a great way to use up your sourdough discard, and the batter doesn’t require any milk or resting time.
I fill this basic crepe recipe with a generous spoonful of roughly chopped pistachios, orange zest, cinnamon and sugar. It makes for a crunchy, fragrant and additive morning treat!
Best of all, these sourdough crepes are a simple, pantry friendly recipe-- no special trips to the store are required here. I guarantee you have everything you need to make these cinnamon sugar crepes. It's a classic crepe recipe that your family will beg you to make over and over!
does sourdough crepe batter need to rest?
No! Most crepe recipes require the batter to sit for at least an hour, but preferably overnight. This gives the flour time to fully hydrate, which results in a delicate and tender crepe. You can skip this annoying wait time with sourdough crepes, since the flour in the starter has been hydrated for at least 12 hours (but probably 24 if you feed once a day).
The other great advantage to this sourdough crepe recipe is it doesn’t require any milk. It’s super basic: just blend eggs, salt, a little sugar and melted butter into the starter discard and you’re ready to go!
can sourdough crepes be made ahead of time?
Yes, you can make sourdough crepes ahead of time. Store in an airtight container (or ziplock bag) in the refrigerator for up to 3 days.
Crepes can also be frozen, wrapped tightly in plastic wrap and aluminum foil, for up to 2 months.
to reheat in the oven:
- Preheat oven to 275°F
- Stack the crepes in an ovenproof dish and cover with aluminum foil
- Bake for about 10 minutes, or until warmed through
to reheat in the microwave:
- Cover the stack of crepes with a damp paper towel
- Microwave for 30 seconds on half power
- Check to see if crepes are warm
- Repeat 30 second intervals until heated through
Alternatively, the sourdough crepe batter will keep in the fridge for up to three days. You can make the crepes to order, if desired!
more tips on these basic crepes:
- I collect my discard from daily (or weekly) feedings in a jar in the fridge. When I have enough, I make these crepes (plus other delicious discard things).
- Typically, I only keep sourdough discard in the fridge for three weeks. Then I toss it for good and start a fresh collection of discard.
- Keep the batter in the blender for an easy to pour spout!
- Managing heat is the name of the game for crepes. Preheat the pan to medium before you start, then brush lightly with butter. As you continue making crepes, you’ll need to reduce the heat. Your pan is too hot if the crepe fully sets before you can swirl the batter around the pan, or if the edges brown too quickly. This can give you uneven, crispy crepes rather than crepes that are thin, delicate and pliable.
- Use a rubber spatula to loosen the edge of the crepe from the pan before flipping. Then use the spatula, or your fingers (my preferred method!), to flip.
basic sourdough crepes with pistachio cinnamon sugar
Basic sourdough crepes are spread with butter and sprinkled with a pistachio cinnamon sugar filling. They're the most delicious use of your sourdough discard!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: about 15 crepes
- Category: Breakfast
- Method: Stove
- Cuisine: American
pistachio cinnamon sugar filling:
- ¼ cup sugar
- zest of half an orange
- ⅛ tsp kosher salt
- 1 tsp ground cinnamon
- ½ cup shelled pistachios
- about 5 tbsp softened butter, for spreading
- 1 cup sourdough starter (100% hydration), unfed/ discarded
- 2 large eggs
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- 4 tbsp melted butter, divided
pistachio cinnamon sugar filling:
- In the bowl of a food processor, add sugar and orange zest and blend until well mixed. Add salt, cinnamon and pistachios and pulse until nuts are finely ground. Transfer to a bowl and set aside.
- Combine starter, eggs, sugar and salt in a blender and blend on high speed until smooth, about 30 seconds. With the blender running on low, slowly drizzle in 2 tablespoons of melted butter and blend until combined.
- Heat a 7- to 8-inch nonstick pan over medium heat. Use a pastry brush or paper towel to coat the pan with a thin layer of remaining melted butter. Ladle in 2- 3 tbsp of batter and quickly swirl the pan to cover the bottom with a thin, even layer of batter. Cook for about 1 minute, or until the edges are golden brown. Carefully flip the crepe and cook another 20- 30 seconds, or until the bottom is browned in spots. Repeat buttering, swirling and flipping crepes, adjusting heat as necessary (see notes above for tips).
- Store on a plate, covered with plastic wrap or a clean linen to stay warm and moist.
- To serve, spread a crepe with softened butter. Sprinkle the surface with pistachio cinnamon sugar. Fold crepe in half, then in half again and serve while still warm.
Crepes will keep for up 3 days, covered in the refrigerator.
- Serving Size: 1 crepe with a scant tbsp cinnamon sugar filling and 1 tsp butter
- Calories: 106
- Sugar: 5g
- Sodium: 161mg
- Fat: 7.6g
- Saturated Fat: 4.6g
- Unsaturated Fat: 2.4g
- Trans Fat: 0.3g
- Carbohydrates: 8.4g
- Fiber: 0.2g
- Protein: 1.4g
- Cholesterol: 43mg