It is time for the reveal of sourdough surprises , after making sourdough brownies in May, this month we made crepes. My kids love crepes but I don’t make them enough because the recipe I usually use asks for leaving the batter for one hour in the fridge and my kids are never that patient! and planning ahead is not one of my strong points!
That changed this month. I have made these crepes 6 times since the announcement of the sourdough surprise assignment in May. These crepes are that good and that easy! One bowl, less than 5 minutes and you are ready to show off your skill at flipping crepes.
We loved these sourdough crepes plain with some sugar added to the batter, we loved them drizzled with some chocolate and we loved them filled with some jam. They also proved to be just as good in the other end of the spectrum, this recipe makes for great savory crepes. Top them with cheese, mushrooms, eggs, turkey (or your choice of cold cuts), spinach, you name it! They are a great way to keep everyone happy because they are individually served, everyone gets to choose the topping they like. No headache for breakfast 🙂
Sourdough crepes are also a wonderful way to use up the sourdough starter you would otherwise discard at every feeding.If you are like me and you HATE wasting food, you will feel guilty at throwing out half of your starter with every feeding, I have been looking for recipes to use up the “discard” starter and today’s recipe is one of a few coming your way. I used This recipe as a base but made two variations, a sweet one with the addition of sugar, vanilla and cinnamon and a savory one with the addition of herbs. They were both a huge hit with the kids and even my husband , who is not a big fan of crepes, loved the savory ones.
1 cup unfed sourdough starter (100% hydration)
2 Tablespoons melted butter
1/4 teaspoon sea salt
1/4 – 1/2 cup of milk
extra butter for cooking
For a sweet dessert crepe add
2-3 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
For a savory crepe add
1/4 teaspoon basil
1/4 teaspoon oregano
1.Whisk all ingredients in a bowl.
2.Add milk until it reaches a very smooth, thin batter consistency, I used a 1/4 cup of milk but depending on the consistency of your starter,the size of the eggs, you might use a bit less or a bit more.
3.Heat a none stick frying pan over medium high heat.
4.Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the bottom of the pan and create a circle of crepe.
5.Cook the crepe for about two minutes, until the bottom has splotches of light brown. With a spatula, very carefully loosen the crepe and flip over. Cook for about 30 seconds and decant onto a plate.
7.Cook the crepe for about two minutes, until the bottom has splotches of light brown. With a spatula, very carefully loosen the crepe and flip over. Cook for about 30 seconds and decant onto a plate.
To make a filled savory crepe
Do the same previous steps up to step 5, once you flip the crepe sprinkle your topping of choice, I used cheddar cheese and mushroom in a circle, leaving some space in the center for the egg.
Crack the egg in the center, lower the heat to low and cover the pan for 1-3 depending on how done you like your egg to be. You can also place the crepes on a baking sheet, add the topping and finish cooking the toppings in the oven