Easy Sourdough Crepes Recipe – Make with discard
Ever since I was little, crepes have been one of my favorite things to eat AND cook. In fact, I believe that the first thing I learned how to make on my own as a child were these French-style pancakes. Now that I’m knees deep in my love for all things sourdough, I couldn’t resist the urge to merge the two together. Saturday mornings will never be the same now that my family tasted the best Sourdough Crepes Recipe. Simple ingredients + easy recipe = the best weekend morning.

Why eat sourdough?
Indulging in all things sourdough can be a delectable and wholesome choice for several reasons.
Firstly, sourdough is rich in probiotics, beneficial bacteria that promote gut health and aid in digestion. These probiotics can help maintain a healthy balance of microorganisms in our digestive system.
Secondly, sourdough undergoes a natural fermentation process that breaks down anti-nutrients present in grains, such as phytic acid, which can inhibit the absorption of certain minerals. This process enhances the bioavailability of nutrients, making them easier for our bodies to absorb and utilize.
Furthermore, the slow fermentation of sourdough leads to a lower glycemic index, making it a favorable option for individuals aiming to manage their blood sugar levels or maintain a balanced diet. The slower digestion and absorption of sourdough can help prevent blood sugar spikes and crashes, providing a more sustained release of energy.
Lastly, the unique flavor and texture of sourdough add a delightful dimension to various dishes, from bread and pizza crusts to pancakes and pastries. It’s tangy taste and chewy texture make it a versatile and enjoyable ingredient in both sweet and savory creations.

What’s the difference between sourdough crepes and pancakes?
Pancakes and crepes may appear similar at first glance, but there are distinct differences that set them apart.
Pancakes, often associated with fluffy stacks drizzled with syrup, are thicker and more leavened. They typically contain baking powder or baking soda, resulting in a light and airy texture. Pancakes are cooked on a griddle or skillet, and their batter is poured in a relatively thick consistency, yielding a slightly cake-like consistency.
On the other hand, crepes are thin and delicate, with a subtle crispness around the edges. They have a more refined and elegant appearance. Crepes are made from a thin batter that contains eggs, flour, milk, and a small amount of fat, such as melted butter. Unlike pancakes, crepes are not leavened, which gives them their characteristic thin and pliable nature. They are cooked on a specialized crepe pan or a non-stick skillet, and the batter is spread thinly across the cooking surface.
The thinness of crepes allows for a variety of fillings and toppings. They are often enjoyed with sweet fillings like fresh berries and whipped cream but they also pair wonderfully with savory ingredients such as cheese, ham, or spinach.

When to make Sourdough Crepes?
We love whipping up a batch, especially in the warm summer months. Savory sourdough crepes make for a delicious & quick lunch. Sweet crepes are a delicious breakfast or dessert. We love alternating between sourdough discard pancakes, sourdough crepes, and my other sourdough recipes for our weekend breakfasts. As an avid sourdough baker, I’m always looking for easy ways to use up my active starter or my discard.
Ingredients & Supplies
Another thing I love about making crepes is that chances are, you already have everything you need to make them in your house. No special extras are required.
Supplies:
- Rubber Spatula
- Frying Pan/ Nonstick griddle/ Cast iron skillet
Optional:
- Immersion blender
Ingredients:
- 1 cup Flour of choice ( whole wheat flour, buckwheat flour, all purpose flour)
- 4 Eggs
- 1.5 cups Milk
- 1 cup leftover sourdough starter (discard)
- 6 tbs melted butter
- 4 tbs water
- 1/2 tsp salt
- butter or coconut oil for cooking
Sweet Toppings:
- Fresh berries
- Maple syrup
- Yogurt/Quark
- Heavy cream made into whipped cream
Savory Toppings:
- ham and cheese
- quark with chives
- butter

Method to make sourdough crepes
1. Mix all dry ingredients together in a large bowl
2. Slowly whisk in the milk, eggs, and butter. Use a hand whisk or an immersion blender with the whisk attachment.
3. Incorporate everything together until you reach a smooth consistency.
4. Cover with plastic wrap & allow the batter to rest in the fridge for 30mins-1hr
5. Heat up your skillet over medium heat, and add a small pat of butter or oil. The consistency of the batter should be very liquid, you will need a ladle.
6. Use the first crepe as a test. Drop some batter in the pan, and swirl around with a circular motion of your wrist until spread into a thin layer.
7. Cook until the first side is light brown, then flip and let cook on the second side
8. Palace finished crepe on a plate. Optional: dry extra grease off with a paper towel.
9. Repeat with the rest of your batter, adjusting the amount of batter depending on the size of your frying pan
10. Keep your finished crepes in the oven in a warm setting to keep them warm for eating, or serve right away from your pan!
Note:
This crepe recipe is delicious when served warm (our favorite way) but you can also refrigerate for later use. You can then either reheat your crepes or serve them cold. You can also place your filling inside & wrap your crepe up, then store it in the fridge. If the filling is very liquidy, the crepe might get a little soggy. However, if your filling is more solid, it will be delicious later on.

Sourdough Crepes Recipe
Easy to make, simple ingredients, endless topping possibilities.
Rate this recipe!
Ingredients
- 1 cup Flour of choice ( whole wheat flour, buckwheat flour, all purpose flour)
- 4 Eggs
- 1.5 cups Milk
- 1 cup leftover sourdough starter (discard)
- 6 tbs melted butter
- 4 tbs water
- 1/2 tsp salt
- Butter or coconut oil for cooking
Instructions
1. Mix all dry ingredients together in a large bowl
2. Slowly whisk in the milk, eggs, and butter. Use a hand whisk or an immersion blender with the whisk attachment.
3. Incorporate everything together until you reach a smooth consistency.
4. Cover with plastic wrap & allow the batter to rest in the fridge for 30mins-1hr
5. Heat up your skillet over medium heat, and add a small pat of butter or oil. The consistency of the batter should be very liquid, you will need a ladle.
6. Use the first crepe as a test. Drop some batter in the pan, and swirl around with a circular motion of your wrist until spread into a thin layer.
7. Cook until the first side is light brown, then flip and let cook on the second side
8. Palace finished crepe on a plate. Optional: dry extra grease off with a paper towel.
9. Repeat with the rest of your batter, adjusting the amount of batter depending on the size of your frying pan
10. Keep your finished crepes in the oven in a warm setting to keep them warm for eating, or serve right away from your pan!
Notes
Get creative with toppings! Our favorites include:
Sweet Toppings:
- Fresh berries
- Maple syrup
- Yogurt/Quark
- Heavy cream made into whipped cream
Savory Toppings:
- ham and cheese
- quark with chives
- butter
This crepe recipe is delicious when served warm (our favorite way) but you can also refrigerate for later use. You can then either reheat your crepes or serve them cold. You can also place your filling inside & wrap your crepe up, then store it in the fridge. If the filling is very liquidy, the crepe might get a little soggy. However, if your filling is more solid, it will be delicious later on.
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