I’ve been doing a lot of baking with sourdough lately. I made my own starter from scratch using the recipe here back in March. I’m a bit of a sourdough novice myself, but I’m really enjoying learning and experimenting!
Sourdough starter needs to be fed on a relatively regular schedule to stay alive and active. The process involves removing some of the starter and replacing it with fresh flour and water in carefully measured amounts. The starter that you remove from your jar or container when feeding, is also known as “discard”. I don’t like to waste anything so, I’m always on the look out for ways to incorporate this discarded starter in recipes! Enter Sourdough Crepes…
Our kids love crepes. We usually make them on the weekends but since we’re home full time right now and they’re not in school we make them pretty much whenever! They are really pretty easy to whip up and don’t call for a ton of ingredients.
They can be sweet and made with vanilla as in the recipe below, or you can leave it out and fill them with something savory like scrambled eggs, ham and cheese! Give these a try! They won’t disappoint!
Sourdough Crepes with Blueberry Sauce
- large nonstick skillet
- rubber scraper
- whisk or electric mixer
- Large bowl
- measuring spoons and cups
- small sauce pan
- 1 cup flour
- 1/3 cup sourdough discard
- 3/4 cup water
- 1/2 cup milk
- 1/4 tsp salt
- 1/2 tsp vanilla
- 2 eggs beaten
- 2 tbsp butter, melted
- 2 cups frozen blueberries any other frozen fruit could be substituted
- 1/4 cup water
- 1 tbsp sugar
- 1/2 tsp lemon juice
- 1 tsp cornstarch
- 1/4 cup cold water
- Set oven to warm (170 F)
- Combine crepe ingredients (flour through butter) in a large mixing bowl. Beat with mixer or whisk until no lumps remain and the batter resembles thin pancake mix.
- Preheat non stick skillet to medium heat. (If you don't trust your skillet, melt a little pat of butter around the bottom before you put the batter into the pan)
- Place frozen berries, lemon juice, 1/4 cup water and sugar in small sauce pan. Simmer over medium heat while crepes cook, stirring occasionally.
- When skillet is warm, use a ladle to pour crepe batter into pan.
- Quickly, while holding the handle, swirl crepe batter around the bottom of the pan. Cook for one minute.
- Use the rubber scraper to lift up the edges of the crepe and flip over. Cook another 30 seconds and place on a tray or plate in oven to keep warm.
- Continue process until all batter has been used.
- Mix cornstarch into 1/4 cup cold water. Stir into blueberry mixture until thickened and remove from heat.
- Spoon fruit mixture into center of crepe and fold edges over. Spoon a little more fruit on top and sprinkle with powdered sugar if desired.