Quick and Easy Sourdough Crepes: A Sourdough Discard Recipe

Start the morning off with a breakfast that is rich in protein and easy to make. This basic crepe recipe only has 3 ingredients and lots of possibilities.

Grab yourself a cup of percolated coffee like my husband did, or a nice cup of delicious Sugar Maker’s Not-Coffee (use code AUNTNIKISFARM10 for a discount) and MCT oil creamer like I am drinking myself, which is ALWAYS a requirement before I even begin to think about making food; let’s dive in!

Quick & Easy Sourdough Discard Crepes

I am busy, like most of you and don’t have hours to stand over the stove making a big meal from scratch. I also don’t have extra hours in my day to clean up a meal like that either (my dishwasher hasn’t worked for years and is only used for drying dishes when the countertop overflows).

Crepes have been the key to my morning success lately! They are easy to throw together, can be created to taste like a sweet treat or savory with even more protein value, and everybody loves them!

4 Things I Love About Making Crepes

1. Protein Rich – This recipe uses a lot of eggs. One egg contains 6-7 grams of protein, so using 4 eggs will give you between 24-28 grams of protein!
2. Quick & Easy – Crepes require one bowl for mixing and one pan for cooking, making them not only quick to throw ingredients together but also very quick to cleanup too.
3. Sweet or Savory – Crepes can be made sweet to enjoy with powdered sugar, syrup, whipped cream and fruit, or be made savory to enjoy with sausage, sautéed vegetables and cheese.
4. Active Starter or Discard – You can use active sourdough starter, freshly fed sourdough starter or sourdough discard in this recipe. Since I am a rebel and know that some folks don’t already have a sourdough starter, you can also use equal parts of flour and water in place of the starter. It won’t be fermented like sourdough, but you will have the correct consistency, and it will still be delicious.

Ingredients Needed for Sourdough Crepes

Here is my suggested list of ingredients to make your very own crepes.

• Eggs – I prefer my farm fresh eggs, but when my chickens stop laying, or if I am camping, I reach for my freeze dried eggs.
• Sourdough – Grab your active starter, freshly fed starter or discard for these crepes. Or use equal parts flour and water. They won’t technically be ‘sourdough’, but they will still be delicious.
• Salt – I purchase a mineral rich, natural salt called Redmond Real Salt without additives.
• Vanilla – I always choose my homemade vanilla to add to sweet crepes.
• Cinnamon – Added to sweet crepes.
• Powdered Sugar – To top sweet crepes.
• Maple Syrup – I like to pour a little natural syrup over my sweet crepes.
• Milk – As needed.
• Pepper, Onion Powder & Garlic Powder – I add a little of each for a savory crepe.
• Sausage, Sautéed Veggies and Cheese – If you plan to make savory crepes, brown up some sausage and veggies, and grate some cheese.
• Butter – As needed for greasing the cast iron pan and adding some delicious flavor to the crepes.

Supplies Needed for Easy Sourdough Crepes

These are my suggested supplies, but please, use what you have. This is meant to be easy, not expensive and stressful.

• Cast Iron Griddle – While you can use any pan you’d like, I always prefer a good, heavy-duty cast iron griddle.
• Cast Iron Handle Cover – It is no fun grabbing a hot cast iron handle. I love my beautiful leather one from Homestead Brand (use code AUNTNIKISFARM for a discount). You can also find fabric covers as well.
• Bowl – Depending on your batch size. For a single batch, I use a small bowl that is roughly 4 cups. Size up for bigger portions.
• Whisk – I like to give the eggs a good whisk first before I add the sourdough and other ingredients.
• Spatula – A large spatula works well for flipping the crepes over.
• 1/4 Cup – I find a 1/4 cup measuring cup to be the perfect amount for a good crepe.

How to Make Quick & Easy Crepes

It’s time to learn how easy crepes are to make. They look like they take a lot of time, but that could not be farther from the truth!

1. Crack all of the eggs and add them to the bowl. Whisk well.
2. Add the salt and sourdough starter or discard and whisk together.
3. Add any additional ingredients. For sweet crepes, I like to add some cinnamon and vanilla. For savory, I make add some pepper, garlic powder and onion powder, depending on the flavor you are looking for.
4. Whisk everything together well. Add some milk if the batter needs to be thinner. I generally don’t find that I need to, unless I am using freeze dried eggs and they need a little more liquid.
5. Heat up your griddle to medium heat. Once hot, spread some butter onto the pan.
6. Pour 1/4 cup of crepe batter onto the hot griddle and immediately grab the pan and swirl the batter around to cover most of the pan. This will give you a thin layer of crepe batter.
7. Let it sit until the top has dried a bit and the bottom is getting a little brown. Use your large spatula to flip the crepe over as you would a pancake.
8. Brown the other side and transfer to a plate. You can choose to fold your crepe into quarters and make them look like a triangle or fold them into thirds as I did for a longer look.
9. Repeat with all of the remaining batter.
10. Sprinkle with powdered sugar, whipped cream, and fruit, or add some sausage and cheese and salsa.

Common Questions

Here are some answers to common questions I get regarding this recipe.

More Posts to Enjoy

• Azure Standard – My personal purchases for each month.
• Freeze Dried Eggs – Do you have a freeze dryer yet? Check out how simple it is to freeze dry food!
• Homemade Blueberry Jam – This is one of my favorite jams for adding to crepes.

Current Favorite Products I am Loving and What I’m Learning

• FarmHouse Teas: Grabbing a bubbly cup of kombucha, hot or iced not-coffee or hot or iced sun tea anytime of the day! I drink at least one of these things daily. Use code AUNTNIKISFARM10 for a discount on every order!
• Grow Create Sip Magazine: Brought to you from Farmhouse Teas, this beautiful magazine is stunning and full of so much goodness. I enjoy receiving my copy every quarter!
• Homestead Kitchen Magazine: This is a monthly publication from my friends at Homesteading Family. If you’re a follower like me, you will know that my friend Carolyn (yes, I actually know her!) is full of wonderful information. She shares lots of recipes, tips, and lots of education from her and others in this wonderful magazine.
• Harvest Right Freeze Driers: I have a Medium Freeze Dryer and absolutely love it. My favorite things to freeze dry right now are Freeze Dried Eggs and Freeze Dried Pancake Batter.
• Full in-depth Freeze Drying Information: The Abundant Pantry: Freeze Drying Course and Freeze Drying the Harvest: Preserving Food the Modern Way Book
• Kombucha Mastery Course: Brewing basics and full second ferment information for that bubbling cup that we all love! Much like my sourdough starter, I have also let my kombucha SCOBY die. After purchasing this course, I am proud to say my SCOBY is alive and growing and I am making kombucha weekly!

Sourdough Crepes

Yield: 5 Crepes

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Crepes are easy to make; they can be created to taste like a sweet treat or savory with even more protein value, and everybody loves them!

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Ingredients

• Basic Recipe:
• 4 Eggs
• 1/2 cup Sourdough Discard, Active Sourdough Starter, or Freshly Fed Sourdough
• 1/8 teaspoon Salt
• Butter - for greasing the pan
• Milk, if needed to thin the batter
• **See notes section below for Sweet and Savory options

Instructions

1. Crack all of the eggs and add them to the bowl. Whisk well.
2. Add the salt and sourdough starter or discard and whisk together.
3. Add additional spices and extracts depending on the sweet or savory version in the notes section.
4. Whisk everything together well. Add some milk if the batter needs to be thinner. I generally don’t find that I need to, unless I am using freeze dried eggs and they need a little more liquid.
5. Heat up your griddle to medium heat. Once hot, spread some butter onto the pan.
6. Pour 1/4 cup of crepe batter onto the hot griddle and immediately grab the pan and swirl the batter around to cover most of the pan. This will give you a thin layer of crepe batter.
7. Let it sit until the top has dried a bit and the bottom is getting a little brown. Use your large spatula to flip the crepe over as you would a pancake.
8. Brown the other side and transfer to a plate. You can choose to fold your crepe into quarters and make them look like a triangle or fold them into thirds as I did for a longer look.
9. Repeat with all of the remaining batter.
10. Sprinkle with powdered sugar, whipped cream, and fruit, or add some sausage and cheese and salsa.

Notes

Sweet Crepes:

• ½ teaspoon Vanilla Extract
• ¼-½ teaspoon Cinnamon
• Powdered Sugar - for sprinkling on top of the finished crepes
• Maple Syrup - an optional ingredient for pouring over the finished crepes
• Whipped Cream
• Fruit

Savory Crepes:

• ⅛-¼ teaspoon of each - Black Pepper, Onion Powder & Garlic Powder
• 1 pound Browned Sausage
• 8 ounces Shredded Cheese
• Any sautéed veggies you'd like
• Salsa - for topping

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