World’s Best Crepes
73kcal
Ingredients
The Sourdough Discard Batter
- 500 g Sourdough discard
- 500 g Milk
- 3 Large eggs
- 70 g Sugar
- 80 g All-purpose flour
- 25 g Oil (Neutral flavor, like canola or avocado)
- 8 g Baking soda
- 8 g Salt
- Unsalted butter (Reserved strictly for brushing the pan and hot tops)
Equipment
- Ladle
- Nonstick Frying Pan or Crepe Pan
Method
Whisking & Gluten Relaxation
- In a large mixing bowl, combine the 500g of sourdough discard, 500g of milk, 3 large eggs, 70g of sugar, 80g of all-purpose flour, 25g of neutral oil, 8g of baking soda, and 8g of salt.
- Whisk all the ingredients together vigorously until a completely smooth, thin, pourable batter forms and absolutely no flour lumps remain.
- Cover the bowl loosely and let the batter rest undisturbed on your counter for 15 minutes. This allows the starches to hydrate fully and relaxes the gluten so the crepes turn out incredibly tender.
Flash Frying & Butter Stacking
- Place your nonstick pan or crepe skillet over medium-high heat and let it get very hot. Use a pastry brush to coat the surface with a thin layer of butter.
- Using a ladle, scoop up a portion of the mixture and pour it directly into the center of the hot pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer covering the entire bottom surface.
- Fry undisturbed for 30 to 45 seconds until the edges look dry, start to curl up slightly, and tiny bubbles form.
- Use a thin spatula to gently flip the crepe over to the opposite side and cook for an additional 30 to 45 seconds until light golden spots appear.
- Slide the finished crepe onto a plate and immediately rub a little cold butter across the hot surface. Repeat the process for the remaining batter, stacking the buttery crepes directly on top of each other to keep them soft and pliable. Serve with fresh fruit, Nutella, or jam!
Nutrition
Calories73kcalCarbohydrates10gProtein2gFat2gSaturated Fat1gPolyunsaturated Fat0.4gMonounsaturated Fat1gTrans Fat0.01gCholesterol23mgSodium131mgPotassium47mgFiber0.2gSugar4gVitamin A64IUVitamin C0.01mgCalcium30mgIron0.3mg
Notes
- The Acid-Neutralizing Soda Trick: The inclusion of 8g of baking soda serves a highly technical role in this formula. Sourdough discard that has been sitting in a refrigerator jar naturally builds up a sharp, sour acid profile. The baking soda reacts instantly with those organic acids, neutralizing any harsh sour notes and turning the batter into a beautifully balanced, smooth, and sweet-milky profile.
- Collecting Your Weekly Discard Asset: This recipe is the ultimate weekend solution for managing bakery waste. You can comfortably collect your leftover sourdough starter discards in a sealed jar in your refrigerator all week long. When Saturday morning arrives, dump the chilled collection straight into your mixing bowl—there is no need to warm it up or feed it beforehand.
- The Melted Butter Modification Path: If you prefer a richer, more traditional French pastry flavor note, you can swap out the 25g of neutral cooking oil. Simply melt 25g of unsalted butter, allow it to cool down slightly so it doesn't cook the raw eggs on contact, and whisk it directly into your liquid base during step 1.
- Swapping Milk for Cultured Buttermilk: For an exceptional breakfast variant that offers a deeper depth of flavor, you can replace the 500g of whole milk dynamic-for-dynamic with cultured dairy buttermilk. Keep in mind that buttermilk introduces more acid to the equation, which will make the baking soda bubble up more actively, resulting in an even lighter, lacier crepe edge.