Frugal Solutions

Sourdough Crepes

Sourdough crepes are one of the oldest fermented flatbreads in European cooking, particularly in Brittany and across German and Austrian farming regions, where thin fermented pancakes predate modern yeast by centuries.

Thin, tangy sourdough discard crepes ready in under fifteen minutes, sweet or savory.
Print Recipe
Ingredients Method Video

Ingredients
  

  • ½ cup sourdough discard
  • ½ cup flour
  • 1 egg
  • ¾ cup milk
  • 1 tablespoon melted butter
  • pinch of salt
  • 1 teaspoon sugar

Method
 

  1. Whisk all ingredients together and let the batter rest for 15 minutes.
  2. Cook in a buttered 8-inch pan over medium-high heat.
  3. Cook about 45 seconds per side.

Video

What makes these worth keeping in the regular rotation is how forgiving they are. The batter comes together in one bowl with whatever discard you have on hand, and the fifteen-minute rest is really just enough time to heat the pan. Fill them with fruit and honey for breakfast or ham and cheese for a quick dinner, and you will have used up discard that would otherwise go to waste.