The best sourdough crepes recipe makes a super easy and delicious breakfast. All you need are 5 ingredients and some delicious fillings to make this healthy recipe.
I’ve been making these just about daily for my kids, but this would make an amazing weekend breakfast.
It is a great way to get all the healthy nutrients and protein from eggs in them, especially when they are just over eating eggs. Then, combine it with sourdough, and you have a nearly perfect breakfast.
This recipe is so simple, and utilizes sourdough starter discard to get all those nutritious fermented grains. If you don’t have a sourdough starter on hand, you can learn how to make one here.
If getting started making sourdough products seems intimidating, then this recipe is for you. No complicated process of starting it the night before, or kneading, or really any waiting, for that matter. You literally just mix the recipe together and pour into pans.
Then, you fill it with your favorite fillings and enjoy. Easy, yummy, and fast breakfast? I’m in.
Benefits Of Sourdough
Sourdough starter is a water-flour combination that has captured wild yeast in the air, which is used to help naturally raise grain products. When using a sourdough starter, you usually combine the starter with grains, and then allow them to sit out fermenting.
During the fermentation process, naturally-occurring phytic acid is broken down, which helps make the nutrients in grains more bioavailable, and increases some nutrients, like folate.
Fermenting grains can also make them easier to digest, and sourdough products may contain lower amounts of gluten. (source)
Those who have gluten sensitivity may be able to tolerate gluten that has been fermented for 24 hours.
Using sourdough starter or discard in recipes allows you to make quick sourdough products with all the fermentation benefits without having to wait 12-24 hours for the fermentation process.
Recently, I’ve been converting my starter to an einkorn flour. This is because einkorn is an heirloom wheat varietal that is a little easier to digest than modern wheat.
Tips For Making Sourdough Crepes
- I always cook with my cast iron skillet. If you are new to cast iron cooking (check this post out), one of the keys is you want the pan nice and hot before adding in the crepes. They will stick if the pan is cold. You can learn more about cast iron cooking on my new podcast, or check out this post here.
- Also, you want to make sure that you are making them thin so they don’t stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, and then use a spatula to spread out the mixture thinly and evenly.
- Make sure the crepe is just about fully cooked before you flip it. If you flip it early, it will break.
- I usually get four cast iron skillets going to make the crepe-making process super fast.
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Watch The Tutorial
Tools you may need:
Measuring cups and spoons
Whisk or egg beater
Stand mixer or hand mixer
8 eggs – we use organic pasture-raised whenever possible (from our own laying hens)
1 cup fed sourdough starter – a fed starter is one that has been fed with flour and water in the last 4-12 hours.
3 tbsp melted butter
1/4 tsp salt
3/4 cup milk
Whipped Cream Cheese Filling Mix Recipe
4 ounces cream cheese
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 pint of cream – whipped
Crepe Filling Ideas
- Whipped cream cheese recipe above
- Whipped cream
- Chocolate chips
- Fruit – sliced strawberries, bananas, blueberries, pineapple, apples, etc.
- For a more savory crepe, add sautéd mushrooms, onions, spinach and cheese. You could even add some bacon or black beans.
- Nut or seed butters. Nutella is also a really popular filling with whipped cream and strawberries.
- Or, you could try it the French way, with some fresh lemon juice and a sprinkle of sugar.
How To Make Sourdough Crepes
- Preheat cast iron skillet.
- Melt butter in one skillet.
- Mix together sourdough starter, eggs, milk, and salt.
- Add melted butter and mix until smooth.
- Pour crepe batter into hot skillets, about a half a cup, and use spatula to spread out batter into a thin pancake.
- Allow to cook until almost completely cooked through, and then flip. This will help it not break.
- Allow to cook for 1-2 more minutes and then place on a plate.
To make the filling:
- With a stand mixer or hand mixer, whip 1 pint heavy whipping cream into whipped cream.
- In a separate bowl, mixed together room temperature cream cheese, vanilla, and maple syrup until well combined.
- Fold in whipped cream.
- Fill crepes with whipped cream cheese filling, blueberries, sliced strawberries, chocolate chunks, or sliced bananas.
How do you keep crepes warm?
Usually we serve and eat them right away, but you can keep them warm in a 200-degree oven in a baking dish. Just stack them on top of each other and cover the baking dish.
The Unofficial Quick Way To Make This Sourdough Crepe Recipe
This is a recipe that was inspired by my friend on Instagram.
Preheat cast iron skillets. I get four skillets going, making this super fast.
In a bowl, you mix together 12 eggs, 1/2-ish to 1 cup-ish of milk(super precise here), a couple of scoops of sourdough starter, dash of salt, and 1-2 tbsp of organic sweetener (sugar, maple syrup, or honey).
Pour the batter into the hot cast iron skillets, sprinkle over some fresh blueberries and allow to cook until almost cooked through. Flip and cook a few more minutes.
I’ve also done this exact same recipe, but added in a little bit of pureed pumpkin, sweet potato, or squash into the batter.
Find More Of Our Family Favorite Sourdough Recipes
- Sourdough Pumpkin Cobbler Recipe
- Breakfast Pizza Recipe With Sourdough Crust
- Sourdough Donuts With Cinnamon Sugar
- Sourdough Pumpkin Cobbler Recipe
- Best Chicken Pot Pie Recipe With Sourdough Biscuits
Sourdough Crepe Recipe With Whipped Cream Cheese Filling
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you!
- 8 eggs
- 1 cup starter
- 3 tbs melted butter
- 1/4 tsp salt
- 3/4 cup milk
Whipped Cream Cheese Filling Ingredients
- 4 ounces cream cheese
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 pint whipping cream
Preheat cast iron skillet.
Melt butter in one skillet.
Mix together sourdough starter, eggs, milk, and salt.
Add melted butter and mix until smooth.
Pour crepe batter into hot skillets, about a half a cup, and use spatula to spread out batter into a thin pancake.
Allow to cook until almost completely cooked through, and then flip. This will help them not break.
Allow to cook for 1-2 more minutes and then place on a plate.
To make the filling, mix together room temperature cream cheese with maple syrup and vanilla until smooth.
Whip whippings cream until medium peaks form and fold in with the cream cheese mixture.
They will stick to your cast iron skillet if the pan is cold.
Also, you want to make sure that you are making them thin so they don't stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, and then use a spatula to spread out the mixture thinly and evenly.
Make sure the crepe is just about fully cooked before you flip it. If you flip it early, it will break.
I usually get four cast iron skillets going to make the crepe-making process super fast.
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