Sourdough crepes: easy recipe for delicious homemade crepes

Ingredients for Sourdough crepes

• 100 g sourdough starter

• 250 g plain flour, divided

• 2 large eggs

• 180 ml full-fat milk, plus more if needed

• 45 g caster sugar

• 2.5 g baking soda

• 2.5 g sea salt

• 45 g unsalted butter, melted, plus more at room temperature

• grapeseed oil or white vegetable fat (for pan)

• jam

• crème fraîche

• demerara sugar

• lox (for serving; optional)

How to make Sourdough crepes

1. Mix the starter, 172 g (1 cup plus 6 tablespoons) of flour, and 193 g (¾ cup plus 1 tablespoon) of room-temperature water in a medium bowl until no lumps remain. Cover and leave at room temperature overnight.

2. Fold in the remaining 78 g (½ cup plus 2 tablespoons) of flour. Add the eggs, milk, granulated sugar, baking soda, salt, and 3 tablespoons of melted butter, then whisk until the mixture is thick but pourable, adding more milk if necessary. Aim for a consistency similar to heavy cream; a few small lumps are acceptable, but try to achieve a smooth batter.

3. Pour enough oil into a crepe pan or a 25 cm non-stick frying pan to lightly coat the surface, then heat over medium-high heat.

4. Pour 60 ml (¼ cup) of batter into the centre of the pan, tilting and rotating the pan as needed to evenly coat the bottom. Cook the crepe, undisturbed, until the surface appears dry and the bottom is golden brown, about 45 seconds.

5. Using tongs or a spatula, gently flip the crepe and cook the other side until golden, about 20 seconds. Transfer to a plate and spread a little room-temperature butter on top.

6. Repeat the process with the remaining batter, stacking and buttering the crepes as you go.

7. Serve the crepes with jam, crème fraîche, demerara sugar, lox, and/or additional butter as desired.

8. To prepare in advance, the crepes can be made up to 4 days ahead. Wrap tightly and refrigerate, or freeze for up to 2 weeks. If frozen, thaw in the fridge before reheating. Reheat one crepe at a time in the crepe pan or frying pan over medium heat until warmed through.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.