Sourdough Crepes

Ingredients for Sourdough Crepes

• 90ml (100 g) sourdough starter

• 250g (250 g) plain flour, divided

• 2 large eggs

• 180ml plus 1 tablespoon (or more) milk

• 3 tablespoons granulated sugar

• 1/2 teaspoons bicarbonate of soda

• 1/2 teaspoons kosher salt

• 3 tablespoons unsalted butter, melted, plus more room temperature

• Grapeseed or vegetable oil (for pan)

• Jam, crème fraîche, demerara sugar, and/or lox, (for serving

• optional)

Mix starter, 130g plus 6 tablespoons (172 g total) flour, and 180ml plus 1 tablespoon (193 g) room-temperature water (about 27°C) in a medium bowl until no lumps remain. Cover and let sit at room temperature overnight.

Fold in remaining 60g plus 2 tablespoons (78 g total) flour. Then add eggs, milk, granulated sugar, bicarbonate of soda, salt, and 45ml melted butter and whisk, adding more milk if needed, until mixture is thick but pourable (you want it to be about the consistency of double cream). It will take awhile to work out lumps—a few small lumps are fine, but try to get batter as smooth as possible.

Pour in enough oil to lightly coat a crepe pan or 10" nonstick skillet and heat over medium-high (this is just to help get things going; you shouldn’t need to add more oil to the pan). Pour 60ml batter into centre of pan and tilt and rotate pan as needed to coat bottom evenly with batter. Cook crepe, undisturbed, until surface looks dry and bottom is golden brown, about 45 seconds. Using tongs or an offset spatula, gently flip crepe and cook just until other side is golden, about 20 seconds. Transfer to a plate and slather a bit of room-temperature butter on top. Repeat process with remaining batter, stacking and buttering crepes as you go.

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

Do ahead: Crepes can be made 4 days ahead. Wrap tightly and chill, or freeze up to 2 weeks. If frozen, thaw in fridge before reheating. Reheatone at a time in crepe pan or skillet over medium 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.