06/19/2026
✅🌟Sourdough discard crepe recipe that makes thin, tender crepes🌟
Ingredients
* 1 cup (240 g) sourdough discard
* 2 large eggs
* ½ cup (120 mL) milk
* 2 tbsp melted butter (plus extra for the pan)
* 1 tbsp sugar (optional, for sweet crepes)
* ¼ tsp salt
* ¼ tsp vanilla extract (optional)
Instructions
1. In a bowl, whisk together the sourdough discard, eggs, milk, melted butter, salt, and sugar (if using).
2. Let the batter rest for 15–30 minutes.
3. Heat a lightly buttered non-stick skillet over medium heat.
4. Pour about ¼ cup batter into the pan and immediately swirl to coat the bottom thinly.
5. Cook for 1–2 minutes until the edges lift easily.
6. Flip and cook for another 30–60 seconds.
7. Repeat with the remaining batter.
Serving Ideas
Sweet: berries, whipped cream, maple syrup, Nutella, lemon and sugar.
Savory: ham and cheese, sautéed mushrooms, spinach, smoked salmon, or scrambled eggs.
If your sourdough discard is very thick, add a little extra milk until the batter is the consistency of heavy cream. This recipe makes about 8–10 crepes.
