This is literally the best crepes recipe I’ve ever tried and the secret is in sourdough discard. They look amazing and taste even better. Oh, and the most important thing – these crepes are very easy to make! See for yourself.
- 500g sourdough discard
- 500g milk
- 2 eggs
- 80g sugar
- 50g flour
- 25g oil without flavor
- 10g baking soda
- 8g salt
- Mix all ingredients together until no lumps remain together.
- Let rest the dough 15 min.
- Preheat the a nonstick pan until very hot.
- Using ladle pour crepe mixture to create thin layer, covering the whole surface of pan. Fry for 30-45 sec on each side.
- Spread some butter on top.
World’s Best Crepes
Based on 13 Review(s)
25 thoughts on “World’s Best Crepes”
How you create your sourdough ? Where to find it un France?
You can make your own, here is the link to how Natasha does it: https://natashasbaking.com/sourdough-starter-from-scratch-in-7-days/
Thank you, Barbara 🙏
You are welcome!
Please ripe in in a search panel “starter in 7 days”
And it should redirect you to my method of creating sourdough starter
These were yummy! Made a half recipe this morning, because it is just my husband and me. I have made crepes without starter, many times over the years, something my mother made frequently as well. We always used melted butter in the batter, so that is what I did today, instead of using oil. Since I never used baking soda in the past, I left that out too. The half recipe made 8 crepes. I also brushed the pan with butter, after cooking each one. Will be making them again when the family comes to visit.
Barbara, thank you for your feedback!
Great idea to use melted butter. I love to add baking soda. It reacts with sourdough, and takes away all the acidity 😉
Next time I will add it and see if I prefer the difference. This is going to be a very regular breakfast. Making the crepes was very quick! Actually faster than sourdough pancakes, thought they tasted better too!
Absolutely, I feel the same. Super easy and so delicious.
My family’s favorite breakfast 🤤
Thanks for recipe 🙏🌿 I always fallow your tutorials with great pleasure ⚘🤗 may I evaluate my discard stiff levain in the same way? if yes should I increase milk? 🤔🙋♂️🇹🇷
Yes, you can!
But it will be complicated to dissolve stiff Levain in milk.
What is the discard used here ?
What is left after you feed the levain and leave the rest in the fridge for few days or prefer table more fresh warm one ?
I’m collecting sourdough leftovers from starter all week long in a jar in the fridge and use it on weekends for crepes
These are awesome and freeze really well, too.
I made 1/2 the recipe bc I didn’t have that much discard. Made 12 crepes.
Thank you for your feedback. They are so delicious 😋
I’ve just tried this recipe, pancakes came out just yummy,light- the best I tried so far, though i was thinking my recipe is good enough but after trying this ,i changed my mind))))will be always collecting my discard. I’ve tried also half portion as i had around 150gr of discard only
Thank you Natasha for sharing))))
Thank you so much!
I’m happy you liked it.
Tried this again and used cultured buttermilk, instead of milk. Actually gave the pancakes a nice tang.
Thank you for sharing, Barbara!
I will try it too 🙏
Hi Natasha this is injera a traditional bread from East Africa. I thought it would be important to provide that context in your post.
Thank you Natasha!
It is the one! The crepe recipe I will always be using from now on. I have tried dozens of recipes and I was always slightly disappointed. I made this recipe 3 times last week and me and my whole family including the cat loved the crepes.
I adjusted the amount of baking soda 3/4-1 tsp. One time I put slightly more sourdough discard (650g) and the crepes still turned out perfect. Thank you once again! My search for the prefect recipe is finally over ❤️
Olga, thank you so much for your kind feedback!
I’m really glad you and your family liked the crepes ❤️
Made these and they were devoured by my family! Thank you :))
Thank you 🙏
Hi, Natasha! If I do not make a bread, but would like to make a crepes, how to make a 500 gr of starter ? Is it dependent on the amount of flour? I’m new to it, but your recipes are so delicious, wanted to make some too.