Sourdough Crêpes
Originated in France, crêpes are now eaten around the world. Most commonly, crêpes come in two varieties: sweet crêpes or savory filled galettes. This batter is versatile for either version.
Servings: 8
Cost: $2
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.