Go Back Email Link
sourdough discard crepes

Sourdough Discard Crepes (High-Protein)

AuthorBronwyn Case
These eggie sourdough discard crepes are easy to make, high protein, and kid approved.
Print Recipe Pin Recipe
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings18 Servings

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 

  1. 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.
  2. 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.
  3. Spray your pan with oil. Just a light spritz is all you need — enough to coat the surface without making the crepe soggy.
  4. 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.
  5. Cook until the edges start to lift and the surface goes from shiny to matte, about 1–2 minutes.
  6. Flip and cook for another 30–60 seconds. The second side won't be as golden and that's totally normal.
  7. Transfer to a plate and repeat with the remaining batter, spritzing the pan between each crepe.
  8. Stack the crepes as you finish them — they won't stick to each other and stacking keeps them soft and pliable.