How To Make The Best Easy Sourdough Discard Crepes
The Best Easy Sourdough Discard Crepes
Welcome back to The Midnight Mustard Seed! Today, I’m sharing my go-to recipe for sourdough discard crepes—a delicious way to use leftover sourdough starter that’s become my toddler’s favorite breakfast. These tender crepes are quick to whip up, easy to store, and perfect for the whole family, especially little ones who love their thin, pancakey texture. Whether you’re topping them with maple syrup, filling them with fresh berries and cream cheese, or opting for savory fillings like eggs and bacon, this sourdough crepe recipe is a great way to start your day. Let’s get cooking!
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Why Sourdough Discard Crepes Are a Game-Changer
Sourdough discard crepes are one of my favorite ways to transform leftover sourdough starter into something magical. The fermentation process gives these thin pancakes a subtle tangy flavor that sets them apart from traditional French-style pancakes. My toddler absolutely loves them, and I love how easy it is to make a whole batch and store them in the fridge for quick toddler breakfasts during the week. Just add your fillings and you are ready to roll! My little one even loves them plain which makes things super easy! With simple ingredients and a little practice, you can have a healthier version of homemade crepes that everyone will adore. Even our picky pooch tries to beg for one of these bad boys!
Ingredients for Sourdough Crepe Batter
Here’s what you’ll need for this delicious recipe:
• 1/4 cup sourdough starter discard (or active starter, at room temperature)
• 1 cup all purpose flour
• 2 large eggs
• 1/2 cup water
• 3/4 cup milk (or heavy cream for richer crepes)
• 3 tablespoons melted butter (or coconut oil for a dairy-free option)
• 2 tablespoons sugar (or monk fruit for a healthier option)(optional, for sweet crepes only)
• 1 teaspoon vanilla extract (optional, for sweet crepes)
• Pinch of salt
• Butter, coconut oil, or cooking spray for the pan
This recipe makes about 8–10 crepes, perfect for a weekend breakfast or to store for busy mornings.
Step-by-Step: How to Make Sourdough Discard Crepes
1. Prepare the Sourdough Crepe Batter
In a large bowl, mix together the sourdough starter discard, flour, eggs, milk, water, melted butter, and a pinch of salt until you have a smooth batter. For sweet crepes, add the sugar and vanilla extract. For best results, use a food processor to ensure a perfectly smooth batter. You can store the batter in the fridge if you are waiting to cook them another day or go ahead and proceed to step 2.
2. Preheat Your Pan
Heat a non-stick skillet, cast iron skillet, or crepe pan over medium heat (or medium-low heat for cast iron). Lightly grease the preheated pan with a small amount of butter, coconut oil, or cooking spray. Wipe away excess with a paper towel to keep the pan lightly coated. I use a griddle at home and it works great! Always make sure that your griddle or pan is warm before adding crepe batter to avoid running.
3. Cook the Crepes
Pour about ¼ cup of batter into the center of the preheated pan. Tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook the first side for 1-2 minutes, until the edges of the crepe lift and the bottom of the pan shows a golden brown surface. Flip gently with a spatula and cook the second side for 30–60 seconds.
Pro Tip: The first crepe is often a test to get the heat right, so don’t sweat it if it’s not perfect!
4. Stack and Store
Stack the crepes on a plate, separating each with parchment paper to prevent sticking. The best part? You can make a whole batch and store them in an airtight container in the fridge for up to 3 days—perfect for a quick toddler breakfast! If you have remaining batter, store it in the fridge in an airtight container for up to 2 days; just bring it to room temperature before using.
5. Add Toppings/ Fillings
My toddler’s favorite breakfast is these sourdough crêpes straight up with a little butter. For sweet crepes, try fresh berries and cream cheese filling or a sprinkle of powdered sugar. For savory crepes, go for savory toppings or fillings like avocado or scrambled eggs. The whole family can customize their choice of fillings, making it a fun meal for all! Roll them up with their fillings or top them like traditional pancakes! The choice is yours.
Tips for Perfect Sourdough Crepes
• Choose the right pan: A non-stick skillet or well-seasoned griddle ensures easy flipping and those crispy edges.
• Adjust the heat: Medium heat is ideal, but use medium-low heat for cast iron to avoid burning. If the crepe browns too fast, lower to medium-low heat.
• Thin the batter if needed: Add a little bit of milk if the batter is too thick for thin pancakes.
• Practice the swirl: It takes a little practice to master the circular motion for spreading the batter, but you’ll get it down quickly!
These homemade sourdough crepes are a hit with my toddler because they’re soft, tender, and just the right size for little hands. I love that I can make a batch on Saturday mornings and store them in the fridge for a quick, home-cooked breakfast during the week. Just reheat in a nonstick skillet for a few seconds, add their favorite toppings, and you’ve got a delicious, homemade meal in minutes. It’s a wonderful way to use leftover sourdough discard and make mornings stress-free!
More Sourdough Recipes:
If you love this sourdough crêpe recipe, try my other sourdough discard recipes like sourdough blueberry lemon muffins or sourdough discard scones. They’re a great way to make the most of your sourdough starter!
Recipe Card: Sourdough Discard Crepes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8–10 crepes
Ingredients:
• 1/4 cup sourdough starter discard
• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup all purpose flour
• 3 tablespoons melted butter
• 2 tablespoons sugar or monk fruit (optional for sweet crepes)
• 1 tsp vanilla extract (optional for sweet crepes)
• Pinch of salt
• Butter or coconut oil for cooking
Instructions:
1. Whisk all ingredients in a large bowl until smooth. Let the batter rest for 20–30 minutes if possible.
2. Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or coconut oil.
3. Pour ¼ cup batter into the pan, tilting in a circular motion to spread thinly.
4. Cook the first side for 1-2 minutes until golden brown, then flip and cook the second side for 30–60 seconds.
5. Stack crepes with parchment paper between layers. Store in the fridge for quick toddler breakfasts.
Storage: Store in an airtight container in the fridge for 3 days or freeze for 2 months.
These delicious sourdough crepes arr a lifesaver for busy mornings and are also a decadent breakfast treat for Saturday mornings or a family brunch. Whether you’re serving them with sweet fillings or savory toppings, they’re a versatile, easy recipe that’s perfect for the whole family at any time! Share your favorite fillings in the comments, and don’t forget to pin this recipe for your next batch!
For more recipes or handmade home ideas, check out my blog HERE
Happy crepe-making,
The Midnight Mustard Seed
