As featured in the Sourdough for Beginners series.
Catch up on Sourdough for Beginners, Part One here.
Meet Brunehilde!
Meet Brunehilde! She has been a member of our family for years… let’s just say it was a while before making your own sourdough bread rose to popularity during the recent pandemic. Brunie has traveled with me a lot, so she has wild yeast contributions from San Francisco, Las Vegas, Muskogee, and more. Yes, different regions have different types of wild yeast in the environment, so they definitely do impart different flavor profiles.
She is a workhorse and sometimes a temperamental diva, but Brunie always does everything I ever have need of, whether it be a Poilâne style whole-wheat country miche loaf, a San Francisco style boule, crepes, brownies, or anything you can think of.
Using Your Sourdough Starter
Good to Know:
The basic meaning of “sourdough discard” is that you’ve got your starter, and you need to take some out before you can feed it. But you don’t want to waste that sourdough, do you? It’s not going to be super active if it hasn’t been fed recently, but it’s still wonderful and beneficial enough to not waste it.
Sourdough crepes are a wonderful use for your discard. The discard imparts just enough flavor to your recipe without altering the texture. I hope you enjoy these as much as my family and I do.
If you need any refreshers in your sourdough journey, be sure to revisit any of these posts below.
Sourdough for Beginners, Part One ~ This has the basics and benefits of sourdough bread and how to begin.
Sourdough for Beginners, Part Two ~ This is the full post on how to proceed to use discard (and the original post for the sourdough crepes featured on this page).
Sourdough for Beginners, Part Three ~ This post has a ridiculously simple no-work peasant bread recipe
Sourdough for Beginners, Part Four ~ This features a divine pie dough, perfect for all your pastry needs.
Sourdough for Beginners, Part Five- the Final ~ This is part five, the final segment in our Sourdough for Beginners journey. It’s been fun. Be sure to check out the recipe index for additional sourdough recipes in the future.
Sourdough Crepes Recipe
Sourdough Crêpes
Equipment
- 1 blender
- 1 crepe pan or nonstick skillet
Ingredients
- 1 cup sourdough starter or discard
- 1 cup milk
- 4 tbsp melted butter
- 4 large eggs
- 1/4 tsp salt
Instructions
- Place all ingredients into the blender
- Puree until smooth
- Allow to rest 10 minutes (Now would be a great time to choose your crêpe fillings.)
- Heat nonstick pan with light coating of butter over medium-high heat
- Pour in 1/4 cup of batter at a time, and tilt pan to swirl the batter evenly along the bottom of the pan.
- Cook until lightly browned, approximately 1.5 minutes. Flip and cook until other side is lightly browned.
- Transfer to a plate, and repeat with remaining batter.
- These are delicious as they are, with a light smearing of jam, or you can fill them with anything your heart desires.