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Sourdough Discard Crepes

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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.

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

  1. 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.
  2. Cover and refrigerate for 1 hour to allow the flour to fully hydrate and the batter to thin.
  3. Heat a lightly greased non-stick griddle to medium heat.
  4. Pour ¼ cup batter onto the griddle, immediately swirling the batter in a circular motion to form a thin layer.
  5. Cook until the edges begin lifting and the underside turns lightly golden, about 60–90 seconds.
  6. Flip gently with a wide spatula and cook the second side for 30–60 seconds.
  7. 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.

Find it online: https://ourgratefulkitchen.com/sourdough-discard-crepes/