This is one of my favorite ways to use up sourdough discard that would otherwise just sit in the fridge. Fermented crepes like these go back generations in Brittany and the German and Austrian farm kitchens, and once you make a batch you’ll understand why the tradition stuck around.
Ingredients
Method
- Whisk all ingredients together and let the batter rest for 15 minutes.
- Cook in a buttered 8-inch pan over medium-high heat.
- Cook about 45 seconds per side.
Video
Tips From My Kitchen
The batter comes together in one bowl, and the fifteen-minute rest is really just enough time to heat your pan properly. Pro tip: stack extra crepes between sheets of parchment paper and freeze them flat. When you want breakfast, pull out just one or two and reheat them in a warm pan for a couple minutes — no need to thaw the whole stack. Fill them with fruit and honey for breakfast, or ham and cheese for a quick dinner.