Simple Sourdough Crepes with Discard is one of the simplest dishes to prepare and sophisticated. Savory or Sweet Sourdough Crepes can by enjoy at any meal.
Simple Sourdough Crepes with Discard Video
Last summer my daughter and I went to Las Vegas for a dance competition. While at the dance competition we at breakfast at an amazing crepe restaurant called “Bliss”. I love this restaurant it was cute and very creative with their crepe selection.
Personally, I do not like sweet crepes, and they offered savory. My daughter adores anything sweet, so it was a “win/win” for breakfast that day.
Now that I am investing in sourdough making and baking up a storm, I have an abundance or discard. After much research from French cooking, “Bliss” and family recipes I decide to create a version of simple sourdough crepes with discard.
What is Sourdough Discard/Starter
Sourdough Discard/Starter is a mixture of flour and water that creates yeast. This yeast is bacteria that will grow and excellent for gut health.
Before you could buy yeast in little package our ancestors created yeast by creating a starter which in turn can be discard to make many amazing recipes.
Sourdough Starter is the beginning of creating the yeast and takes the bacteria from environment. Discard is removed from the sourdough starter in the first seven days of creating starter or when you have an excessive amount of sourdough starter and want to make pancakes or simple sourdough crepes.
Sourdough Discard Health Benefits
Sourdough has many health benefits, filled with gut friendly bacteria and a way to grow yeast to leaven breads. Probiotics are live microbes that have health benefits that grow naturally within the environment. Sourdough helps to relegate metabolism, helps relieve allergies, cancer protection and balances the immune system along with reducing inflammation.
Sourdough has been around for centuries as far back as the Egyptians. This wild yeast is fermented naturally, leavened many breads and desserts. Sourdough adds a tangy, earthy taste to all baked goods and filled with many health benefits.
Learning to bake and start a sourdough starter does take some preparation. There are many resources on the internet for you get started with sourdough.
Making Simple Sourdough Crepes is a great for using discard that take place after day seven of creating your sourdough starter. Also, if you have to much sourdough, it is perfect way to use up some excess discard that you would have to throw out.
If you use your starter everyday it can sit on the counter in a cool spot or if you use it time to time like me, it can be stored in the refrigerator. I store my starter in a large glass mason jar. When my starter in on the counter I cover with a tea towel and secure with a rubber band. In the refrigerator I sure the with a screw on lid.
If you do store in the refrigerator, take it out to sit on the counter about 24 hours before you are going to use. I do feed my starter right when I take out of the refrigerator to reactive it with one cup of flour and 3/4 cup of filter water.
When I am done using my starter for the week, I make sure it is fed and I leave in on the counter for twenty-four hours before I place in refrigerator.
Beginner Sourdough Equipment
Large Glass Jar is used to create sourdough starter and discard for making simple sourdough crepes. Only use glass jars to store sourdough because anything else could destroy your starter/discard.
Rubber Band is great for securing your tea towel at the top of your glass jar. A secure tea towel will ensure your starter will help to keep pest out and prevent it from drying out.
Tea Towel is nice to have because it is easy to clean and small enough to cover the opening of you glass jar. Also, a tea towel is pretty to display your sourdough starter/discard on the counter during fermentation.
Spatula is needed t mix sourdough and scraping down the sides of the glass jar to incorporate all the flour and water.
Unbleached Al-Purpose Flour and organic is best. Do not use bleach flour because it could kill your sourdough starter.
Filtered Water is important. Do not use city water or water that is chemically treated because it will breakdown wild yeast within the sourdough. Use filtered water or bottled water.
Cast Iron Skillet creates amazing sourdough crepes and will taste better and is very healthy.
Simple Sourdough Crepes with Discard Recipe
Crepes are a treat in our home, from savory to sweet! Roll you crepes up with your favorite topping such as fresh strawberry’s, mushroom or spinach.
- 2 cups of sourdough discard, please fed sourdough 12 hours before using
- 6 farm fresh eggs
- 6 tablespoons of butter (melted)
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of raw honey
- 1/2 cup of whole milk
- Toppings: berries, nut butters, jams, saute vegetable, and/or cheese
1.) First preheat your cast iron skillet on medium heat.
2.) In a large mixing bowl, whisk together sourdough discard, eggs, butter, salt and honey.
3.) Slowly whisk in milk to create a thin batter.
4.) Pour batter into the center of the cast iron skillet. Tip skillet outward in a circle to spread the batter around the skillet evenly. Cook until edges are crisp.
5.) Flip crepes with a spatula and cook other size about half the time. Repeat the entire process until batter is gone.
6.) Fill each crepe with with desire topping. Roll crepe up and drizzle a topping on is you like. Enjoy
Store leftovers in refrigerator for three days or in freezer for three months.
Best Toppings for Sourdough Crepes with Discard
Strawberries, Blueberry, Raspberry and/or Blackberry with Whipped Cream Sourdough Crepes
Mushroom, Spinach and Cheese Crepes
Sauage and Sauerkraut Sourdough Crepes
Spiced Apple Sourdough Crepes
Ham and Cheddar Crepes
Nutella and Banana Sourdough Crepes
Tips on Making Simple Sourdough Crepes
Use Cast Iron when preparing your sourdough crepe recipe. Cast Iron creates even heat and enhancing the flavoring.
Do not flip your classic sourdough crepe too soon. Make sure your crepes are crisp on the outer edges before flipping.
When filling your sourdough crepe do it when it is warm and not cold. A cold crepe will break in half and the filling will not stay inside.
Be creative with your filling inside or outside your crepe. The possibilities are endless, do what you like.
Only store crepes in the freezer when they have completely cooled and on a cookie sheet. Once frozen individually transfer to a zip lock bag for up to one month.