Sourdough Crepes
A thin and crispy pancake, these sourdough crepes are our all-time favorite breakfast. Super simple to make.
Servings: 12 crepes
Ingredients
Crepe Ingredients
- 8 eggs
- 1 cup starter
- 3 tablespoons melted butter
- 1/4 teaspoon 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
Instructions
- Preheat cast iron skillets and melt butter in them.
- Mix together sourdough starter, eggs, milk, and salt.
- Add melted butter and mix until smooth.
- Pour crepe batter into hot skillets, about half a cup per skillet, 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 heavy cream until stiff peaks form, then fold in with the cream cheese mixture.
Notes
- Preheating is a must; the crepes will stick to your cast iron skillet if the pan is cold.
- Also, make them thin so they don't stick. I will add about a 1/2 cup of the crepe batter to the cast iron skillet, 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.
Nutrition
Serving: 1crepe | Calories: 214kcal | Carbohydrates: 11g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 154mg | Potassium: 111mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 687IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1mg