Sourdough Discard Crepes | Easy and High-Protein
These eggie sourdough discard crepes are a staple in our house and have been for a while now. They are easy to make, high protein, and kid approved. Serve them warm or cold, sweet or savoury, rolled or folded. They work for breakfast, lunch, or an easy snack and we don’t get sick of them.
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These sourdough discard crepes might just be my favourite way to use up discard. They’re lighter than a traditional crepe — around 50-60 calories and 3.5g protein each — with more egg and less flour, which makes them higher in protein and easier on the stomach. They’re also incredibly versatile. Serve them hot or cold, sweet or savoury, and they’ll keep in the fridge for up to a week.
I love using them in place of a tortilla wrap. Think breakfast wraps, hummus and roasted vegetables, cream cheese and cucumber rolls. For something sweet, peanut butter and jam is a classic, or try yogurt and fresh fruit. The possibilities really are endless.
One thing to keep in mind — lighter fillings work best. The crepe is delicate and can tear if the filling is too heavy or wet.
This recipe was inspired by my friend that came to visit when I was freshly postpartum and made me crepes. It was the best. They were so tasty, I loved them, her kids loved them, we had them sweet and savoury, and it was very enlightening haha crepes are soo versatile! I just opted to make them a little more eggie and with sourdough discard.
Why You’ll Love This Recipe
Recipe Tips
Meal prep friendly: Make a larger batch and store them in a bag in the fridge for up to a week. Future you will be very grateful.
Use a non-stick pan: I know, non-stick pans are toxic — do your best to find a good one. This recipe really benefits from it. You can make stainless steel work but don’t hold me responsible if your crepes stick, haha.
Use an oil sprayer: I love a glass oil spray bottle filled with your own oil. A quick spritz is all you need — just enough to create a non-stick layer and crisp the batter without making the crepe soggy.
Get your pan hot: Adding batter to a warm pan will give you a scrambled egg disk that sticks to the pan. A hot pan creates a quick crisp layer instantly while the rest of the crepe cooks — don’t skip this step.
Use a measuring cup: Once you’ve made these enough times you can eyeball it, but starting out aim for ¼ to ⅓ cup of batter depending on your pan size and batter thickness. You want it thin enough to crisp but enough to coat the pan.
Ingredients
- Sourdough discard: Mine is usually a wet paint consistency when I use it. I recommend weighing it rather than measuring by volume — bubbles can throw off the measurement.
- Milk: I usually use 2% but any milk works.
- Eggs: The best you can get your hands on.
- Salt: Because everything needs a little salt. Use whatever you have.
- Sugar (optional): Cuts the egginess and is a nice touch if you’re going the sweet route.
Materials
- large bowl for mixing
- measuring cup for measuring batter
- non-stick pan for cooking
- silicone spatula for flipping the crepes
- oil spritzer for coating the pan
Step-by-Step Instructions
STEP 1: MIX THE BATTER
Add all ingredients to a blender or bowl and mix until smooth. A blender gives you the smoothest batter but a whisk and bowl works just fine. Let the batter rest for 5–10 minutes if you have time — it helps everything come together.
STEP 2: HEAT THE PAN
Heat your pan over medium-high heat until properly hot — not warm, hot. A drop of water flicked onto the surface should sizzle and evaporate immediately.
STEP 3: SPRITZ WITH OIL
Just a light spritz is all you need — enough to coat the surface without making the crepe soggy.
STEP 4: POUR AND SWIRL
Pour in ¼ to ⅓ cup of batter depending on your pan size. Immediately pick up the pan and swirl in a circular motion to spread the batter into a thin, even layer. Work quickly — it sets fast.
STEP 5: COOK THE FIRST SIDE
Cook until the edges start to lift and the surface goes from shiny to matte, about 1–2 minutes.
STEP 6: FLIP
Flip and cook for another 30–60 seconds. The second side won’t be as golden and that’s totally normal.
STEP 7: TRANSFER AND REPEAT
Transfer to a plate and repeat with the remaining batter, spritzing the pan between each crepe.
STEP 8: STACK AS YOU GO
Stack the crepes as you finish them — they won’t stick to each other and stacking keeps them soft and pliable.
Sourdough Discard Crepes FAQ
How To Store
Stack cooled crepes and store in a large ziplock bag in the fridge for up to a week. They stay soft and pliable and are just as good cold as they are warm.
Pull one out and fill it straight from the fridge — no reheating necessary. If you want to reheat, 30 seconds in a dry pan over medium heat is all it takes.
Sourdough Discard Crepes (High-Protein)
Ingredients
- 8 eggs
- 1 cup sourdough discard 200g
- 1 cup milk 120g
- 1 tsp salt
- 1 tbsp sugar optional
- oil for spraying avocado or olive oil
Instructions
- Add all ingredients to a blender or bowl and mix until smooth. A blender gives you the smoothest batter but a whisk and bowl works just fine (that's what I do). Let the batter rest for 5–10 minutes while you preheat the pan — it helps everything come together.
- Heat your pan over medium-high heat until properly hot — not warm, hot. A drop of water flicked onto the surface should sizzle and evaporate immediately.
- Spray your pan with oil. Just a light spritz is all you need — enough to coat the surface without making the crepe soggy.
- Pour in ¼ to ⅓ cup of batter depending on your pan size. Immediately pick up the pan and swirl in a circular motion to spread the batter into a thin, even layer. Work quickly — it sets fast.
- Cook until the edges start to lift and the surface goes from shiny to matte, about 1–2 minutes.
- Flip and cook for another 30–60 seconds. The second side won't be as golden and that's totally normal.
- Transfer to a plate and repeat with the remaining batter, spritzing the pan between each crepe.
- Stack the crepes as you finish them — they won't stick to each other and stacking keeps them soft and pliable.
