Sourdough Crepes

Sourdough crêpes are the perfect union of elegance and comfort—paper-thin pancakes that wrap around sweet or savory fillings, all while bringing the gentle tang of a well-loved sourdough starter. Whether you're planning a romantic brunch, a cozy weekday breakfast, or a creative dessert night, sourdough crêpes bring versatility, charm, and a hint of artisan flair to your table.

This post will guide you through exactly how to make them, troubleshoot any issues that come up, give you endless filling and topping ideas, and explain why sourdough crêpes should absolutely be in your recipe rotation—especially if you have sourdough discard lying around.

Why You’ll Love These Sourdough Crêpes

• Thin and tender texture: Soft, flexible, and perfect for wrapping.

• Use up your discard: No waste, just flavor.

• Quick and easy: The batter comes together fast and can rest overnight.

• Customizable: Fill them with fruit and whipped cream, ham and cheese, or anything in between.

• Naturally fermented: Easier to digest and full of rich flavor.

What Makes Sourdough Crêpes Different?

Traditional crêpes use all-purpose flour and milk, with eggs and a little melted butter. With sourdough, you're adding a layer of fermentation. This does two things:

1. It deepens the flavor with that slight tang sourdough is known for, and

2. It gives the batter a smoother, silkier consistency once it’s rested.

Even better, because the batter is fermented, some people find it gentler on their digestion than standard flour-based crêpes.

If you’re already a sourdough baker, you know how much discard can accumulate during regular feedings. Crêpes are an ideal way to use up that discard without compromising on taste or texture.

Ingredients You’ll Need

Here’s what goes into a classic sourdough crêpe batter:

For the Batter:

• 1 cup sourdough discard (100% hydration, unfed is fine)

• 1 cup milk (dairy or non-dairy)

• 2 large eggs

• 2 tbsp melted butter (plus more for the pan)

• 1 tbsp sugar (omit for savory crêpes)

• ½ tsp salt

• Optional: 1 tsp vanilla extract (for sweet crêpes)

Optional Add-Ins for Flavor:

• Fresh herbs (like chives or dill for savory)

• Lemon zest (for sweet)

• A pinch of nutmeg or cinnamon

Fillings & Toppings (Ideas):

• Nutella + banana

• Whipped cream + strawberries

• Ham + gruyère

• Spinach + ricotta

• Honey + yogurt

• Smoked salmon + dill cream cheese

• Caramelized onions + mushrooms

Tools You’ll Need

You don’t need fancy equipment to make great crêpes, but a few things help:

• Nonstick skillet or crêpe pan

• Mixing bowl and whisk or blender

• Ladle or measuring cup

• Spatula

• Cooling rack or parchment-lined tray

Step-by-Step Instructions

Step 1: Mix the Batter

In a large mixing bowl (or blender), combine the sourdough discard, milk, eggs, melted butter, sugar (if using), salt, and vanilla (if using). Whisk or blend until completely smooth. The batter should be the consistency of heavy cream—if it’s too thick, add a splash of milk.

You can use the batter right away, but for best results, cover and let it rest in the fridge for at least 1 hour or overnight. This allows the flour to hydrate and the fermentation flavor to mellow out beautifully.

Step 2: Heat the Pan

Use a 9 to 10-inch nonstick skillet or crêpe pan. Heat it over medium heat and brush with a little butter. You want the pan hot enough that the batter sizzles slightly when poured, but not smoking.

Step 3: Pour and Swirl

Ladle about ¼ cup of batter into the pan and immediately tilt the pan in a circular motion so the batter spreads out into a thin, even layer. Cook for 1-2 minutes or until the edges begin to lift and the bottom is golden brown.

Flip the crêpe with a spatula (or your fingers, if you’re brave) and cook the other side for 30 seconds to 1 minute. Transfer to a plate or cooling rack.

Repeat with the remaining batter, adding more butter to the pan as needed.

Tips for Perfect Crêpes Every Time

• Rest your batter: This helps improve texture and flavor. Even a 30-minute rest is better than none.

• Keep them thin: Too much batter makes thick, pancake-like crêpes. Stick with a scant ¼ cup and swirl immediately.

• Control the heat: Medium heat is ideal—hot enough to cook quickly but not so hot they burn before cooking through.

• Butter the pan between crêpes: This prevents sticking and adds richness.

• Use a nonstick pan if possible: This makes flipping much easier.

Sweet & Savory Filling Ideas

Sourdough crêpes are versatile. They can go sweet or savory depending on what you add. Here are some filling ideas:

Sweet Crêpe Fillings:

• Fresh berries, whipped cream, and powdered sugar

• Lemon curd and blueberries

• Nutella with bananas or strawberries

• Caramel apples and cinnamon

• Vanilla pastry cream and fresh peaches

• Greek yogurt with honey and pistachios

• Maple syrup and butter (classic!)

Savory Crêpe Fillings:

• Smoked salmon, cream cheese, and capers

• Scrambled eggs with cheese and herbs

• Ham, cheddar, and Dijon mustard

• Spinach and ricotta with garlic

• Roasted vegetables and pesto

• Bacon, avocado, and tomato

• Sautéed mushrooms with crème fraîche

You can fold crêpes in half, roll them up, or fold them into quarters—just make sure the fillings don’t overwhelm the delicate crêpe.

Make-Ahead and Storage Tips

Crêpes store beautifully, which makes them ideal for meal prep or entertaining.

• Refrigerate: Stack cooled crêpes with parchment in between and store in an airtight container for up to 4 days.

• Freeze: Place parchment between each crêpe and store in a zip-top freezer bag. Freeze for up to 2 months. Thaw in the fridge or on the counter.

• Reheat: Warm crêpes individually in a nonstick pan over medium heat for 30 seconds per side, or in the microwave covered with a damp paper towel.

Troubleshooting Common Issues

Crêpes are too thick.
Your batter may be too thick. Thin it with a little milk or water until it’s pourable like heavy cream.

Crêpes tear when flipping.
Make sure you’re cooking them long enough on the first side (until the edges start to lift), and flip gently with a thin spatula.

Crêpes are rubbery.
This can happen if the batter is overmixed or the crêpes are overcooked. Use a gentle hand and moderate heat.

Crêpes stick to the pan.
Be sure to use a nonstick pan and grease it lightly before each crêpe. Also, make sure your batter isn’t too egg-heavy.

Making Sourdough Crêpes Gluten-Free or Dairy-Free

Gluten-Free Version:
Use a gluten-free sourdough starter and substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for binding.

Dairy-Free Version:
Substitute milk with almond milk, oat milk, or soy milk. Replace the butter with melted coconut oil or vegan butter.

The Joy of Sourdough Breakfasts

There’s something truly magical about starting your day with homemade sourdough. It feels grounding, nourishing, and creative. Crêpes especially feel like a celebration—delicate but satisfying, simple yet full of possibility.

And because this recipe uses discard, it reduces waste and gives new life to the part of your starter you might normally toss. That’s the beauty of sourdough: it invites resourcefulness and creativity with every bake.

Once you master sourdough crêpes, you’ll start imagining all kinds of ways to use them: meal-prep breakfast wraps, brunch party spreads, elegant desserts, even rolled-up lunchbox treats for the kids.

Final Thoughts

Sourdough crêpes are endlessly customizable, surprisingly easy to master, and a great way to use up sourdough discard. With just a few ingredients and a little practice, you’ll be making beautiful, golden crêpes that wow your friends, family, or just yourself on a cozy morning.

Now that you have the base recipe, go wild with your creativity. Whether you make a sweet crêpe cake stacked with cream and berries or a savory brunch wrap stuffed with eggs and greens, sourdough crêpes are ready to rise to the occasion.