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If you keep a sourdough starter, you already know how quickly discard can accumulate — and finding reliable, delicious ways to use it becomes part of the rhythm of baking. These sourdough discard crepes are one of our favorite solutions, transforming what might have been wasted into something delicate, buttery, and incredibly versatile.
Learning how to make crepes with sourdough discard is a valuable kitchen skill that gives you more flexibility in the kitchen. The batter comes together quickly, cooks in minutes, and works beautifully for both sweet breakfasts and savory meals.
Serve them filled with fresh berries and homemade whipped cream, drizzle them with strawberry sauce, some homemade powdered sugar, or explore our full collection of dessert toppings to create a combination your family will request again and again. Once you see how simple they are, this is the kind of recipe that quietly becomes part of your regular rotation.
Why You’ll Love This Recipe
- A smart, flavorful way to use extra sourdough discard
- Light, tender texture with delicate golden edges
- Perfect for both sweet and savory fillings
- Made with simple pantry staples
- Ideal for breakfast, brunch, or even dinner
- Easy to prepare ahead
Ingredients
- Sourdough starter discard
- Melted butter (dairy or plant-based)
- Eggs
- All-purpose flour
- Milk (dairy or plant-based)
- Water
- Fine sea salt
- Granulated sugar (optional, for sweet crepes)
- Butter or cooking oil for greasing
Equipment Needed
- Electric griddle — Provides a large, evenly heated surface so you can cook multiple crepes at once, making it especially helpful for family breakfasts or hosting brunch.
- Wide spatula — Allows you to flip thin crepes gently and confidently.
- Mixing bowl — Large enough to whisk the batter smoothly.
- Whisk — Helps create a lump-free batter with proper consistency.
How to Make Sourdough Discard Crepes
Great crepes rely less on complicated technique and more on understanding batter behavior. Allowing the batter to rest gives the flour time to fully hydrate while relaxing the gluten. This step is what creates crepes that are tender rather than chewy and thin without tearing.
Consistency is the clearest indicator of success. After resting, the batter should be quite thin — similar to heavy cream — so it spreads effortlessly when poured. If it feels too thick, a small splash of milk will bring it back to the proper texture.
When cooking, steady medium heat encourages gentle golden color while keeping the crepes soft and flexible. Using an electric griddle simplifies the process by providing even heat across the surface and allowing several crepes to cook at once — a major advantage when everyone is hungry.
If you plan to make crepes (or pancakes!) regularly, using a larger electric griddle can dramatically speed up the cooking process since you can prepare multiple crepes at once. It’s one of our favorite tools for busy mornings and makes serving everyone while the crepes are still warm much easier.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSourdough Discard Crepes
These sourdough discard crepes are delicate, buttery, and incredibly versatile — perfect for sweet fillings like whipped cream and berries or savory options for an easy brunch or dinner. A simple, no-waste recipe that transforms extra starter into soft, restaurant-quality crepes.
- Prep Time: 10 minutes
- Rest Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: about 6 servings
- Category: Breakfast, Brunch, Dessert
- Cuisine: French
Ingredients
- 1 cup (250 g) sourdough starter discard
- 6 TBSP (84 g) melted butter (dairy or plant-based)
- 4 large eggs
- 1 cup (120 g) all-purpose flour
- 1.5 cups (366 g) milk (dairy or plant-based)
- 1/4 cup water
- 1/2 tsp fine sea salt
- 1/3 cup granulated sugar (optional, for sweet crepes)
- Butter or cooking oil for the griddle
Instructions
- In a large mixing bowl, whisk together the sourdough discard, melted butter, eggs, flour, milk, water, salt, and sugar (if using) until the batter is smooth.
- Cover and refrigerate for 1 hour to allow the flour to fully hydrate and the batter to thin.
- Heat a lightly greased non-stick griddle to medium heat.
- Pour ¼ cup batter onto the griddle, immediately swirling the batter in a circular motion to form a thin layer.
- Cook until the edges begin lifting and the underside turns lightly golden, about 60–90 seconds.
- Flip gently with a wide spatula and cook the second side for 30–60 seconds.
- Transfer cooked crepes to a plate covered with a clean kitchen towel, or to baking sheet keeps warm in a 350°F oven while finishing the remaining batter.
Notes
Batter consistency matters: After resting, the batter should be very thin — almost like heavy cream.
Using whole wheat flour: You may need to add additional liquid. Stir in milk or water 1 TBSP at a time until the batter spreads easily.
For sweet crepes: Add the sugar.
For savory crepes: Omit the sugar completely.
Tips for Success
- Let the batter rest — this dramatically improves texture.
- The batter should be very thin for flexible, delicate crepes.
- Lightly grease the surface between batches if needed.
- Maintain steady medium heat to prevent over-browning.
- Swirl quickly after pouring to create an even layer.
Storage & Reheating
Store: Stack crepes with parchment or wax paper between layers and wrap tightly. Refrigerate for up to 7 days.
Freeze: Store in a freezer-safe bag for up to 2 months.
Reheat: Warm gently in a skillet over medium heat until soft and pliable.
Variations & Serving Ideas
- Fold around whipped cream and fresh berries for a classic presentation.
- Drizzle with warm strawberry sauce or browse our dessert toppings collection to find the perfect pairing.
- Spread lightly with honey butter for a subtly sweet finish.
- Fill with scrambled eggs and cheese for an easy dinner.
- Create a crepe bar for holidays, showers, or brunch gatherings.
- Dust with some fresh, homemade powdered sugar.
- Fill with your favorite jam, jelly, or preserves.
- Kid-approved idea: One of our kids decided crepes make an excellent base for stacking sausage and whipped cream — and while it may not be the traditional route, it disappeared quickly. Don’t be afraid to let everyone customize their own!
This is the kind of recipe that adapts effortlessly to whatever you have on hand while still feeling special enough to serve guests.
Frequently Asked Questions
Why are my crepes tearing?
The batter is usually too thick. Thin it slightly until it spreads easily across the cooking surface.
Can I make these without sugar?
Yes — simply omit it for savory crepes.
Do sourdough crepes taste sour?
Not typically. Discard adds depth of flavor without making the crepes noticeably tangy.
Can I prepare the batter ahead of time?
Yes. The batter can rest overnight in the refrigerator. Whisk before using and adjust the consistency if needed.
What can I fill crepes with?
For sweet options, try:
- Fresh berries
- Homemade whipped cream
- Strawberry sauce
- Nutella
- Homemade Powdered Sugar
- Lemon curd
- Explore our dessert toppings collection for even more ideas.
For savory fillings:
- Eggs and cheese
- Ham
- Sautéed vegetables
- Chicken
- Creamy mushrooms
They’re also elegant enough to serve alongside cheesecake for a memorable brunch spread.
Final Thoughts
Good baking rarely wastes anything, and recipes like this prove just how rewarding sourdough discard can be. With a few pantry staples, you can create crepes that feel both simple and elevated — the kind of recipe that works for slow weekend mornings yet is easy enough for a weekday meal.
Once you get comfortable making them, you may find yourself keeping discard on hand just for an excuse to make another batch.
If you make it please consider leaving a review. We love to see your posts! Tag us on Facebook, Instagram, or TikTok! @ourgratefulkitchen
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